Chocolate Chip Pie

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Here's our slightly simpler version of Bud's fantastic pie (which you should mail-order if you love gooey chocolate chip cookies). Chocolate chip whipped cream is a pretty good substitute for the ice cream Bud insists you eat with it.

Ingredients:

PIE:
2 3/4 cups all-purpose fl our
1 1/2 teaspoons salt
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

WHIPPED CREAM:
2 pints (4 cups) heavy cream
1/4 cup confectioners’ (powdered) sugar
1/2 cup miniature semisweet chocolate chips

Instructions:

Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.

In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add fl our mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly fi rm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream until soft peaks form (tips curl). Add the confectioners’ sugar and whip until just combined. Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

Servings: 12 to 16
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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