The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.
The pies can be made up to a day ahead and refrigerated, but they should be rewarmed in a low oven to bring them back to room temperature before serving.
5 graham crackers (3 1/2 ounces)
1 1/2 tablespoons unsalted butter, softened
1 tablespoon canola oil
2 tablespoons sugar
1/2 cup mixed nuts (pecans, almonds)
1/4 cup pine nuts
3 1/2 ounces bittersweet chocolate, broken into pieces
2 teaspoons unsalted butter
1 teaspoon cornstarch
1/3 cup light corn syrup
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
FOR THE CRUST: Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, until the mixture is finely chopped, mealy, and starting to come together.
Divide the mixture among four 1-cup ramekins or aluminum muffin cups and press it evenly over the bottom and up the sides of each ramekin.
Preheat the oven to 350 degrees.
FOR THE FILLING: Process the pecans and almonds in the food processor for a few seconds to coarsely chop them. Mix with the pine nuts and divide among the lined ramekins.
Melt the chocolate with the butter in a bowl in a microwave oven or in a double boiler. Add the cornstarch and mix well, then add the corn syrup and mix well. Add the egg and vanilla and mix well.
Divide the mixture among the ramekins. Arrange the ramekins on a cookie sheet, and bake in the middle of the oven for about 20 minutes, until the filling is set but still somewhat soft in the middle. Let cool to lukewarm or room temperature on a rack.
At serving time, invert each of the pies onto a dessert plate. Carefully turn the pies right side up and serve.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.