Caramel nut pie

Chocolate coffee pie

• 250 GRAM FLOUR
• 125 GRAM BUTTER, cold in cubes
• 350 GRAM SUGAR
• 1/2 CUP CREAM
• 100 GRAM WALNUTS, chopped
• 100 GRAM HAZELNUTS, chopped

• 200 GRAM FLOUR
• 125 GRAM SUGAR
• 225 GRAM BUTTER
• 5 EGGS
• 100 GRAM DARK CHOCOLATE
• 1 CUP ESPRESSO COFFEE

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 Celsius. Switch off the heat and leave the pie in the oven for half an hour more.

See Worldcook's walnut pie page for more walnut pies and cakes.

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.