Mix the flour with
the butter and 100 gram sugar and knead this well. Roll the dough out
and cover the bottom and side of a round pie mold. Bring the cream to
the boil with the remaining sugar and boil on medium high hat until
the mixture becomes golden brown. Add 1/4 cup of water, heat slowly stir well
until the sugar has dissolved; add
the nuts and stir well again. Allow this mixture to cool down slightly;
distribute it over the dough and bake the pie half an hour at 180 degrees
off the heat and leave the pie in the oven for half an hour more.
See also delicious
recipes for walnut pie, Swiss walnut pie,
walnut cake and
small walnut pies.
Mix flour, 75 gram
sugar, 175 gram butter and 1 tablespoon of water together and knead
well. Put the dough in the fridge for one hour; roll it out and cover
the bottom and sides of a greased pie mold with it. Melt the chocolate
with the remaining butter and sugar; mix this with the eggs and the
coffee. Bake the pie bottom "blind" for 20 minutes at 200 degrees Celsius.
Take out the stuffing and pour the chocolate coffee mixture in. Bake
half and our at 175 degrees Celsius.