Sweet, yeasty bread with flowing swirls of chocolate and a gooey blend of nuts and more chocolate. The filling sometimes finds its way to the bottom of the pie and sometimes rests on top.
Follow the instructions for your babka recipe through the point when the babka is rolled into a log with the chocolate filling.
Pie Filling Instructions
In a medium-sized mixing bowl, whisk together all ingredients except nuts and chips.
Fold in nuts and chips.
Babka Pie Assembly Instructions
Preheat oven to 325 F.
Stretch the log to about 18" and twist it a couple of times (as you would do if you were wringing out a wet t-shirt) to add more chocolate swirls.
Cut the log into three sections. Things were a little messy for me at this point, but it worked just fine.
Press the ends of each log to seal them closed. Roll each log out to a near circle that fits in a 5" pie pan. The chocolate surprisingly stays in the log pretty well at this point since it will have hardened.
Transfer the rolled babka dough to the pie pans - keep in mind that the babka will grow a lot in the oven. If you don't want the edges to be way over the sides of the pie pans, keep them low in the pan in this step.
Divide the pie filling evenly between the pies.
Bake pies on cookie sheets (just in case they overflow a little) for 50 minutes.