Sunny Anderson's Choco-Nutty Pie

Ultimate Holiday Dessert

Alex Guarnaschelli, Sunny Anderson and Mark Murphy answer your questions.
Difficulty: Moderate
Cook Time: min

Make this your best Thanksgiving ever. Chef Sunny Anderson stopped by "Good Morning America" and shared her go-to holiday recipe for Choco-Nutty Pie.


  • For the crust
  • 1¼ cups all-purpose flour, plus more for rolling the dough
  • Kosher salt
  • ½ cup (1 stick) unsalted butter, cut into tiny cubes and frozen
  • ¼ cup ice water
  • Nonstick cooking spray
  • For the filling
  • 5 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • Kosher salt
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 2 tablespoons walnut liqueur or any other nut-flavored liqueur
  • ½ cup semisweet chocolate chips
  • 3 eggs, beaten
  • Cooking Directions

    Make and rest the crust. In a food processor, combine the flour, a pinch of salt, and the butter. Pulse until the butter and flour are blended and the butter is dispersed throughout. Slowly add the ice water and pulse until everything comes together.

    Remove the dough and, using a bit of flour so it doesn't stick to your hands, form a disk and wrap it in plastic. Refrigerate for 30 minutes.

    Prepare the crust. Preheat the oven to 400°F. Remove the dough from the refrigerator and, on a lightly floured surface, roll it out 1/8 inch thick. Place in a 9-inch pie pan, allowing the excess to hang over the edge. Using a fork, press the dough down on the lip of the pie pan all around. Use a knife to remove the excess crust around the edges; discard the scraps. Spray the shiny side of a piece of aluminum foil with a bit of nonstick spray and press the sprayed side against the dough. Fill with dry beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and weights and bake another 10 minutes, until cooked through. Remove from the oven and allow to cool at room temperature.

    Make the filling. In a medium pot over medium-high heat, combine the butter, brown sugar, corn syrup, and a tiny pinch of salt. Bring to a boil, then reduce to a simmer and cook until the brown sugar is no longer granulated. Add the pecans, walnuts, and liqueur. Stir to coat, then remove from the heat and add the chocolate chips, stirring to allow them to melt in the heat of the pot. In a small bowl, vigorously whisk the eggs while spooning in a bit of the warm chocolate-nut mixture until the egg mixture is warmed as well. Pour this small batch of warmed egg into the pot and stir until everything is blended.

    Bake the pie. Reduce the oven temperature to 350°F. Pour the filling into the prepared pie crust. Use aluminum foil strips to tent the edges of the crust and prevent overbrowning. Bake until set, about 40 minutes. Let cool before slicing.

    Recipe courtesy Sunny Anderson.

    Recipe Summary

    Main Ingredients: pecans, walnuts, chocolate chips, eggs, butter, flour

    Course: Dessert

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