Individual Chocolate Nut Pies

FOR THE FILLING
2/3 c Mixed nuts; (pecan, almonds
-and
; pignola nuts, with
; the pignola nuts
; reserved in a
; separate bowl)
3 1/2 oz Bittersweet chocolate;
-broken into pieces
2 ts Unsalted butter
1 ts Cornstarch
1/3 c Light corn syrup
1 lg Egg; lightly beaten with
; a fork
1 ts Pure vanilla extract

For the Crust:

1. Place the graham crackers, 1 1/2 tablespoons butter, canola oil and
sugar in the bowl of a food processor, and process for 1 minute, until the
mixture is finely chopped, mealy and starting to come together.

2. Divide the graham cracker misture among four ramekins, each with a
capacity of 1 cup, and press the mixture evenly into the bottom and around
the sides of each cup to create a shell. (NOTE: Although these desserts
usually slide easily from their molds when cooled briefly after baking,
lining your ramekins first with aluminum foil will eliminate any concerns
about the crusts breaking when the desserts are unmolded.)

3. Preheat the oven to 350 degrees F.

For the Filling:

4. Place the pecans and almonds in the bowl of a food processor and process
them for a few seconds to chop them coarsely. Stir in the pignola nuts and
divide the nuts among the graham cracker-lined ramekins.

5. Melt the chocolate and the 2 teaspoons butter in a microwave oven or in
the top of a double boiler set over hot water. Add the cornstarch, mix
well, then add the corn syrup and mix it in well. Add the egg and vanilla
and mix well. Divide the mixture among the four ramekins.

6. Arrange the ramekins on a tray and bake the pies in the middle of the
preheated 350-degree oven for about 25 minutes, until the filling is set
but still somewhat soft in the middle. Cool the ramekins to lukewarm or
room temperature on a rack.

7. At serving time, invert each of the ramekins onto a dessert plate, and
if using aluminum foil, gently peel it off the crusts. Carefully turn the
ramekins right side up and return them to the plates. Serve at room
temperature.

Yield: 4 servings.