This is an old family favorite recipe – my godmother Fae passed it down and I’ve adapted it a bit to make it healthier (YES, that’s ironic considering this is a dessert.) Since I don’t have a photo of a finished pie to share with you today, I’m sharing a pic of Fae at my christening. Don’t you LOVE her glasses??
Crust
¼ c Unsalted butter
¼ c. Sugar
1 Tbsp. Flour
1 c. Walnuts, finely chopped
Filling
1 stick Unsalted butter
2 oz Semi sweet chocolate
1 c. Sugar
½ c. Flour
2 Eggs
½ tsp Vanilla
Chop the walnuts either very finely by hand or pulse in a food processor. Add sugar, butter and flour and press with a flat implement (I use the bottom of a measuring cup) into a greased pie plate.
Melt butter, add chocolate, sugar and flour and stir until fully combined. Remove from heat and allow to cool for 15 minutes. Add eggs and vanilla, pour into pie crust and bake at 325F for 20-30 minutes. Note, the center will look wet and bubbly but it hardens as it cools.
I get about ¼ pound of squid from our local fish counter (that feeds two boys plus a bite or two for us.) Slice it into bite-sized pieces while you heat up an inch or two of vegetable oil in a heavy saucepan.
Set out two small bowls – break an egg into one and put flour plus salt/pepper to taste in the other. You can be heavy-handed with the S&P. Soak the squid pieces in the egg first, then roll in the flour mixture. Tap off excess and set aside.
When the oil is bubbling, take a slotted spatula and lower half the squid into the saucepan (or whatever will fit on one layer in the pan.) Fry for about 15 seconds – just until lightly browned, and remove to paper towel. Let sit for about one minute and serve hot. If I’m making it for adults I do lemon juice but skip it for the kids.
Serve with leftover pizza sauce warmed up in a ramekin or small bowl – great for dipping! One cleanup tip – I soak up the frying oil with the day’s newspaper, then throw out to avoid dumping oil down the drain.
