The remarks on this recipe is from the recipe submitter. I haven't tried this recipe yet. Shannon
Chocolate Chip Pie This is very rich but if you like chocolate chip cookies you will really love this pie. I served it both with the ice cream and then with the hot fudge sauce. I think I like the ice cream best. 1 1/4 cups sifted all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup unsalted butter, melted and cooled 1/2 cup lightly packed light brown sugar 1/3 cup granulated sugar 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips 3/4 cup walnuts, coarsely chopped, divided 1 9-inch baked pie shell Vanilla ice cream or Warm Fudge Sauce Position the rack in the lower third of the oven. Set the oven to 350F. Sift together the flour, salt, and baking soda. Set aside. Place the melted butter in a large bowl. Using a wire whisk, gradually blend in the brown and granulated sugars, Stir in the eggs, and then the vanilla. Stir in the dry ingredients, 1/2 cup at a time. Add the chocolate chips and 1/2 cup of the walnuts. Pour the batter into the baked pie shell. Sprinkle the remaining 1/4 cup walnuts over the top. Bake for 35 to 37 minutes, or until top of the pie is lightly browned and the center is just set--a toothpick inserted into the center should remain slightly moist. Do Not Overbake. The filling will set as it cools. Cool for at least 4 hours. Before slicing, reheat the pie in a 325 F. oven for 8 to 10 minutes, Serve with vanilla ice cream or fudge sauce. STORAGE: Refrigerate, covered with aluminum foil, for up to 5 days. This pie can be frozen. Reheat before serving. Recipe Author: Carole Walter Recipe Source: Great Cakes, Pies, Cookies, Muffins & More Cookbook Author Note: On a trip to Vermont, my husband and I stopped for lunch in Bennington at a restaurant called the Main Attraction. I thought I was in heaven when I took a bite of my dessert; a pie so special that I had to include the recipe for it in my book. The waitress was kind enough to get me a copy from the kitchen staff, When you prepare the pie shell, be sure to make a fluted edge so the filling will have enough room to rise in the pan. The pie should not be cut when it is fresh out of the oven, as the center will be too wet. The filling needs at least 4 hours to set, but be sure to reheat the pie before serving. Lovers of warm and chewy chocolate chip cookies will find this pie absolutely scrumptious. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
