Chocolate Nut Pies

I LOVE this!  The first time I made it I used chocolate graham crackers and will always use them in the future.  The regular graham cracker is good but the chocolate is divine.  I have officially decided to replace my birthday cake with this amazing dish.  

Chocolate Nut Pies

Adapted from "Essential Pepin"

by Jacques Pepin

Crust:

5 graham crackers (3 1/2 ounces)

1 1/2 Tbsp butter, softened, dairy-free

1 Tbsp canola oil

2 Tbsp Sugar

Filling:

1/2 cup pecans

1/4 cup whole almonds

1/4 cup hazelnuts

3 1/2 oz bittersweet chocolate, coarsely chopped

1 tsp cornstarch

1/3 cup light corn syrup

1 large egg, lightly beaten

1 tsp vanilla extract

Preheat the oven to 350 degrees, with a rack in the center.

For the crust: Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, or until the mixture is mealy and starting to come together.

Divide the mixture among  four 1-cup  ramekins  or aluminum foil muffin cups and press it evenly over the bottom and up the sides of the each one.

For the filling:  Process the pecans, almonds, hazelnuts in the food processor for a few seconds to coarsely chop them.  Divide among the ramekins or cups lined with the crust.

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 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.