July 26, 2011
Well, I'm obviously failing on getting back in the habit of a post a week. It's interesting how living in a different place changes around your schedule entirely. I'm certain that I have much more free time on my hands now than when I'm back at school, yet I can't seem to find the time to post to save my life. I honestly think it's because I'm not doing homework, so I'm not seeking sources of procrastination.
This pie is extremely easy to make, and with a little ice cream or whipped cream will absolutely appeal to any crowd you might be feeding. As you can see, my chocolate chip pie more closely resembles a chocolate pie. I guess that's what happens when you only buy chocolate chips in 72 ounce bags. I think I may have doubled what it asked for. There are certain ingredients I always do this with. Sometimes it backfires, this is not necessarily one of those times since it was still delicious, but it did change up what the pie was intended to be. Next time I'll resist temptation and stick to the recipe.
Chocolate Chip Cookie Pie
Recipe Courtesy of A Little Bit Crunchy A Little Bit Rock n Roll
1 unbaked pie shell (*see my no-roll pie crust below)
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)
Preheat the oven to 325 degrees F.
Beat the eggs, on high, until foamy. Beat in the flour and then both sugars. Beat in the butter. (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.) Stir in the chocolate chips and nuts. Spoon into the pie crust and bake for 55-60 minutes. Cool on a wire rack.
For the topping:
Melt 1/4 cup chocolate chips. Add about a 1/2 teaspoon oil. Stir and pour into a zipper bag. Cut off a tiny corner and drizzle over the pie.
Serve with vanilla ice cream or whipped cream.