Babka Pie
Recipe GLPR105439408f800a
A decadent chocolate-walnut custard pie baked in a twisted babka dough shell. This elegant dessert combines the rich, swirled chocolate of classic babka with a silky egg custard filling flavored with orange juice, creating three individual pies perfect for entertaining or special occasions.
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Ingredients
3/4 cup brown sugar
1/4 cup golden syrup or light corn syrup
3/4 cup dark chocolate chips
4 large eggs
1/4 cup fresh orange juice
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 1/4 cups chopped walnuts
Prepared babka dough, rolled with chocolate filling (1 log)
Directions
Prepare your babka dough according to your preferred recipe through the stage where the dough has been rolled flat, filled with chocolate, and formed into a single log. Stretch the babka log to approximately 18 inches in length. Gently twist the log several times—as if wringing out a damp cloth—to create additional chocolate swirls throughout the dough.
Using a sharp knife, divide the twisted babka log into three equal sections. The chocolate may seem to shift during cutting, but it will have set firm enough to hold in place. Pinch and press the cut ends of each piece to seal them closed.
Preheat your oven to 325°F. Preheat your oven to 325°F. Working with one babka piece at a time, gently stretch and roll it out into a shape that fits the bottom and sides of a 5-inch pie pan. The hardened chocolate will keep the dough stable during this process.
In a medium mixing bowl, whisk together the brown sugar, golden syrup, eggs, orange juice, and granulated sugar until smooth and well combined. Fold in the chopped walnuts and dark chocolate chips until evenly distributed.
Carefully transfer each rolled babka piece into its prepared 5-inch pie pan, positioning it evenly. Since the babka will expand significantly during baking, keep the dough layer low in the pan to prevent it from overflowing the edges.
Divide the chocolate-walnut custard filling evenly among the three pie pans. Place the pie pans on a large baking sheet (to catch any potential overflow) and bake at 325°F for 50 minutes, until the filling is set with a slight jiggle in the center and the internal temperature reaches 160°F.
