This pie is the culmination and accumulation of two amazing desserts: pie and cookies. Because really, there's nothing better than a warm chocolate chip cookie, unless you put it in a pie. (I'm sorry for everyone who didn't experience a warm cookie as a child. I believe it may have been one of the preeminent experiences of my childhood.) The only thing about this pie that I find absolutely ridiculous IN THE EXTREME is all the flap about not being able to call this pie by its true name because of a rather nasty, litigious bakery in Kentucky. But call it what you will, as long as you call it delicious.
Note: The recipe calls for black walnuts because of their amazing flavor, but if you can't find any, you can certainly substitute regular walnuts.
Horse Race Pie
From Lucky Peach magazine
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
1 pinch sea salt
1 cup granulated sugar
1 cup black walnuts
1 cup semisweet chocolate chips
1 premade pie crust
On low speed, combine the butter, eggs, and vanilla. Beat in the flour, then the salt, then the sugar. Fold in the nuts and chocolate chips until just combined. Pour into the unbaked pie shell, and bake for 50 to 60 minutes, until the top is set but the innards are still jiggly; if you stick in a knife, it won’t come out exactly clean. That’s okay. Let it cool.
Just as you sit down to dinner, put the pie in your oven that’s already warm from all your other cooking. By the time you’re ready to eat it, you’ll be good to go. I really think it is better warm than cold, but I also think pumpkin pie is better cold than warm. (If you want to slice the pie into clean pieces, you can chill it and cut it with a hot knife.)
Makes 8 servings