Fudgy, Caramel Pecan and Walnut Pie

I had to make dessert once for a woman who absolutely adored chocolate and wouldn't eat any other kind of dessert.  She was also a health nut who took extremely good care of herself.  But this dish?  She could not resist it.  The first time I made it was not for any particular occasion.  After that, though, I was requested to make it every year for her birthday in place of cake.  I hope you'll try it and swoon a little too.

Fudgy,  Caramel Pecan and Walnut Pie

Serves 8 to 10.

For Cookie Crust:

1 1/2 cups cookie crumbs, made from whatever delicious cookies you might have, zipped through the food processor.  (I used half chocolate wafer cookies and half homemade chocolate chip cookies.  You could mix it up however you wish.  Sugar cookies, oreos, chocolate covered grahams...all fine.)

5 tablespoons butter, melted

1/2 tsp. vanilla extract

For Filling:

3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup (packed) golden brown sugar

3 Tbsp. light corn syrup

3 Tbsp. dark corn syrup

1 1/2 cups pecan halves

1 1/2 cups walnuts

3 Tbsp. heavy cream

2 ounces unsweetened chocolate, chopped

Make crust:

Blend all ingredients in processor. Press crumb mixture onto sides of a 8 inch-diameter cake pan. Place in freezer while preparing filling.

Make filling:

Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using spoon, evenly distribute nuts. Put pie on baking sheet.  Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool completely.  Put in freezer for about one hour to get really cold.  Cut in small wedges (the size of the wedge is entirely up to you) and serve.

Note:  How you actually eat this is a matter of personal preference.  You don't even have to put it in the freezer if you don't want to wait.  Just make sure to let it rest about one or two hours on the cooling rack.  I loved the results of putting it in the freezer.  It's like gooey, chocolaty, nutty frozen candy bars.