Free Issue! Try Saltscapes Magazine before you buy. Download Now

This dish is wonderfully indulgent.


  • 1 cup (250 mL) freshly ground walnuts
  • 3/4 cup (175 mL) freshly ground pecans
  • 1/2 cup (125 mL) finely chopped pecans
  • 1/3 cup (75 mL) granulated sugar
  • 3 tbsp (45 mL) butter, melted and cooled


  • 8 oz (225 g) bittersweet chocolate
  • 1/4 cup (50 mL) butter
  • 4 eggs, separated
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) instant coffee
  • 2 tbsp (30 mL) brandy
  • 1 cup (250 mL) whipping cream, whipped stiff


To prepare crust: In a bowl, mix nuts. Add sugar and butter; mix well. Press mixture into bottom and up sides of a 10-inch (25-cm) glass pie plate. Bake at 350˚F (180˚C) until lightly browned, about 15 minutes. Set on a rack to cool.

To prepare filling: In the top of a double boiler, over hot but not boiling water, melt chocolate. Add butter and, when melted, stir to blend thoroughly with chocolate. Remove from heat. Stir in egg yolks, vanilla and instant coffee. Add brandy, stirring until blended. Fold in whipped cream and stiffly beaten egg whites. Pour filling into nut crust and refrigerate overnight or at least 8 hours before serving.

Makes 8 servings.

This recipe originally appeared in the January/February 2003 issue of Saltscapes

Other Stories You May Enjoy

Le Shack à Joe, Shippagan, NB

Local Hot Spot: Le Shack a Joe

I love when the heart of a community beats within an unexpected place such as a little canteen. This is the case with Le Shack à Joe in Shippagan, NB. But a relationship like this doesn’t happen...

Maritime Mock Cherry Pie

Pastry for a double crust 9-inch (23-cm) pie2 cups (500 mL) cranberries, chopped1 cup (250 mL) raisins, chopped1 1/2 cups (375 mL) granulated sugar2 tbsp (30 mL) flour 1 cup (250 mL) cold water 1...

Food, Glorious Comfort Food

Marie Nightingale, our intrepid founding food editor, looks back on the highlights—and lowlights—of her tenure as head chef and bottle washer
. Can it really be 10 years? So many memories of foods...