Recipe for these Chocolate Pie Bars has been in my family for at least 3 generations. Everybody makes it and no one ever changed anything about the recipe. It’s so good. The crust is very tender and crumbly, while filling is chocolatey and fudgey. It doesn’t require any frosting, just a light dusting with powdered sugar.
My family usually uses smaller pan, so that bars are taller. In my opinion, it doesn’t really matter.
The only dangerous thing about these Chocolate Pie Bars is that, once when you taste them, you can’t stop eating them.
Chocolate Pie Bars
- 250 g flour 2 cups
- 250 g butter or margarine 1 cup + 2 Tbsp
- 1 egg yolk
- 4 Tbsp water
- 6 egg whites
- 200 g caster sugar 1 cup
- 5 egg yolks
- 1 tsp vanilla extract
- 140 g dark chocolate melted or grated, 5 oz
- juice of 1 lemon
- 80 g ground walnuts or hazelnuts 3 oz; about 3/4 cup
- Powdered sugar
Combine all ingredients for the crust. You can do it with your hand or using a food processor. Wrap in foil and put in refrigerator for 1/2 hour.
Cut the dough in half and roll to the size of your pan, 18x30 cm (7x12 inches). Place one half in the bottom of buttered and floured pan.
In a large bowl, beat egg whites until stiff peaks form. Add caster sugar and beat until incorporated.
Mix in egg yolks, one by one. Add vanilla extract, chocolate, and lemon juice and mix briefly.
Fold in ground walnuts and gently mix with a spoon or spatula (do not use mixer for this step).
Transfer filling to the pan, cover with second part of the dough. Bake in preheated 175 C (350 F) oven until top is pale golden, about 30 minutes.
Sprinkle with powdered sugar before serving.
My oven doesn’t work and I was wondering if I can cook and bake in my toaster oven? I mean like bread and cakes or like a quiches?
I doubt it. Toaster oven has horrible temperature control which is not good for baking. Maybe you could make small batches of cookies, muffins or individual cakes.