Tuesday, 18 March 2008

Candy Bar Pie

For the crust:
1 1/4 cups all-purpose flour,
   plus more for dusting
1 Tbs. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into
   1/4-inch cubes
3 Tbs. very cold water, plus
   more as needed
For the filling:
6 oz. semisweet chocolate,
   melted and cooled slightly
3 cups assorted raw unsalted
   nuts, such as pistachios,
   almonds, peanuts, or walnuts
1/2 cup green pumpkin seeds
1/4 cup honey
1/2 cup sugar
1/3 cup heavy cream
1/4 cup corn syrup
4 Tbs. butter, cut into cubes
1 tsp. vanilla extract
Pinch of kosher salt
Flake salt for sprinkling


  • To make the crust in a food processor, combine the flour, sugar and salt in the processor and pulse 2 or 3 times to mix evenly. 
  • Add the butter and pulse 8 to 10 times, until the butter pieces are the size of small peas. 
  • Add the water and pulse 10 to 12 times. 
  • Stop the machine and squeeze a piece of dough. If it crumbles, add more of the water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched.
  • Transfer the dough to a work surface and shape into a disk. Refrigerate for 30 minutes.
  • Lightly flour a work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. 
  • Lift the dough and give it a quarter turn. 
  • Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. 
  • Fit the dough round into a 9-inch deep-dish pie dish. 
  • Trim the overhang to 1/2 inch, fold the edge under itself, and decoratively flute or crimp. 
  • Freeze for 30 minutes.
  • Meanwhile, preheat an oven to 350°F (180°C).
  • Line the crust with aluminum foil and fill with pie weights. 
  • Bake until lightly browned and dry to the touch, about 20 minutes. 
  • Remove the foil and weights and set on a wire rack to cool completely. 
  • Keep the oven set.
  • Spread the melted chocolate over the crust and let cool to room temperature.
  • Spread the nuts and pumpkin seeds on a baking sheet. 
  • Toast in the oven until golden brown, about 10 minutes. Let cool. 
  • Leave the oven on.
  • In a saucepan over medium heat, combine the honey, sugar, cream and corn syrup. 
  • Stir occasionally until the mixture is slightly thickened and coats the back of the spoon, 2 to 4 minutes. 
  • Remove from the heat. 
  • Add the butter, vanilla and kosher salt and stir until the butter is melted. 
  • Stir in the nuts and pumpkin seeds. 
  • Pour the filling into the crust. 
  • Sprinkle with the flake salt.
  • Bake until the filling is set, about 30 minutes, covering the top with aluminum foil if the nuts brown too quickly. 
  • Let cool on a wire rack for at least 4 hours or up to overnight before serving.