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Pie Tastes Like a Chocolate Chip Cookie (Recipe Follows!)
Vale Daily ^ | September 29, 2009 | Vera Dawson

Posted on 09/29/2009 7:05:24 PM PDT by Diana in Wisconsin

Chocolate chips… the great equalizer

Whether you're young or old, a fast-foodie or a gourmand in Colorado's Vail Valley, they put a smile on your face. So, this pie is bound to be well-received. It'll remind you of a chocolate chip cookie, warm from the oven. But, in pie or tart form, it seems a little more sophisticated … worthy of dessert status … rather than just a snack.

Its universal popularity is probably enough to win you, but if you need more reason to consider it, this dessert is easy to make. If you use a purchased pie shell, it's in the oven in about 10 minutes and you have only a bowl, whisk, and a few measuring cups and spoons to wash.

The pie/tart is at its very best served warm, but is still enjoyable at room temperature. You can make it ahead and re-warm it just before serving.

It's good on its own but really shines with whipped cream, chocolate sauce and a topping of ice cream — pick your favorite flavor. So many go well with it: vanilla, coffee, chocolate chip, cookie dough, or chocolate, for example.

Chocolate Chip Pie

Make in a 9-inch tart pan or a purchased nine inch deep dish pie shell

Ingredients

Tart Shell (if using) 1 1/4 cups plus 2 tablespoons of flour (gently spoon into measuring cup and level) 2 tablespoons of granulated sugar 1/4 teaspoon of salt, preferably kosher 1/2 cup (one stick) unsalted butter, cold 1 large egg yolk 2 tablespoons of cream, half-and-half, or milk

OR

1 commercial nine-inch, deep dish pie shell

Filling

2 large eggs 1/2 cup (one stick) of unsalted butter, melted and cooled 1 cup of granulated sugar 1 1/2 teaspoons of vanilla extract 2 tablespoons of bourbon or water 3/4 cup of all purpose flour 1 cup of chopped walnuts 1 cup of semisweet or bittersweet chocolate chips

Step One: Make the tart shell. Pulse the flour, sugar and salt in a food processor until mixed. Cut the cold butter into eight pieces, add them to the bowl and pulse until the dough looks like particles the size of oatmeal. In a measuring cup or small bowl, combine the egg yolk and 2 tablespoons of cream. Add this mixture to the dough. Pulse until it is uniformly damp, clumps together, and forms large, shaggy curds. Don't let it form a ball on the blade. Dump the dough on a sheet of wax paper or plastic wrap. Gently knead and/or squeeze it into a disc, wrap it in waxed paper or plastic wrap and refrigerate it for at least 30 minutes.

Preheat the oven to 375 degrees. Grease only the bottom of the tart pan. Roll the chilled dough to a circle approximately 11 inches wide. Transfer the rolled dough to the tart pan, gently pressing it into the bottom and sides. Trim the top and refrigerate or freeze until the dough is quite firm. Remove the dough-lined pan from the refrigerator; line the dough with non-stick aluminum foil, fill with pie weights, place on a cookie sheet, and bake for about 17 minutes, until the sides of the tart shell are set.

Turn the oven down to 350 degrees; remove the pan from the oven and carefully remove the weights and foil. Return the pan to the oven and bake the shell until it is completely set and beginning to color. Remove the pan from the oven and let the shell cool completely.

Prebaking is optional if you're using a purchased pie shell. Prebake according to the directions on the package if you prefer a crisp crust (I think it adds a great deal to the overall taste of the tart).

Step Two: Preheat the oven to 350 degrees. Make the filling: Combine the two eggs, melted butter, sugar, vanilla and bourbon or water in a mixing bowl. Whisk these ingredients until they are well blended and the sugar is no longer visible. Add the flour and whisk again, only until it is completely absorbed. Stir in the chopped walnuts and the chocolate chips. Pour the filling into the pie/tart shell and smooth and level the top. You may not use all the filling, depending upon the depth of the shell. Fill only to about a quarter of an inch from the top of the pie/tart shell; the filling puffs a little bit as it bakes.

Step Three: Bake until the top is set and a toothpick inserted in the middle comes out clean. The time this takes will depend upon the depth of the filling. Start checking after about 30 minutes in the oven if you're using a tart pan with one inch sides. If you're using a deep-dish pie pan or a tart pan with two inch sides, start checking after about 40 minutes. It could take up to an hour to finish baking in a deep pan. When it's done, remove the baked pie/tart from the oven.

Step Four: Serve this dessert warm. If you've made it earlier in the day, let it cool completely, cover and refrigerate it. Reheat it gently in the oven or in the microwave until it's warm to the touch. I find it's easier to cut the pie/tart into serving pieces before reheating them. Serve with ice cream, whipped cream, and/or a good commercial chocolate sauce, if desired.

(The tart dough is a variation of a recipe by Karen Barker.)


TOPICS: Conspiracy; Food
KEYWORDS: chocolate; recipe
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1 posted on 09/29/2009 7:05:24 PM PDT by Diana in Wisconsin
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To: Diana in Wisconsin

You just had to post this. ;) Looks yummy. Chocolate.


2 posted on 09/29/2009 7:07:00 PM PDT by machogirl
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To: machogirl

I’m going to start randomly posting chocolate recipes and develop a Chocoholic Ping List, LOL!

This one is going into the rotation. I’ll test it on Thu or Fri and let everyone know if it’s worth the trip. ;)


3 posted on 09/29/2009 7:10:49 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Diana in Wisconsin

Great idea. Two desserts in one...chocolate chip cookie pie. :-)


4 posted on 09/29/2009 7:11:51 PM PDT by applpie
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To: Diana in Wisconsin

Oh my. Yum!


5 posted on 09/29/2009 7:13:10 PM PDT by kimmie7 (THE CROSS - Today, Tomorrow and Always!)
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To: applpie

Your Freeper name is cute! :)


6 posted on 09/29/2009 7:13:24 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Diana in Wisconsin

Add me to your ping list!


7 posted on 09/29/2009 7:19:29 PM PDT by 1010RD (First Do No Harm)
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To: Diana in Wisconsin

Oh! This looks and sounds very similar to my Tollhouse Cookie Pie and I can promise you that it is UNBELIEVABLY great! Now my mouth is watering!


8 posted on 09/29/2009 7:19:54 PM PDT by battletank
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To: Diana in Wisconsin

Marking for when, if ever, I am not on a diet.


9 posted on 09/29/2009 7:27:41 PM PDT by murphE ("It is terrible to contemplate how few politicians are hanged." - GK Chesterton)
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To: Diana in Wisconsin

Ack! I’m drooling here!


10 posted on 09/29/2009 7:28:17 PM PDT by SuziQ
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To: Diana in Wisconsin

Hello Diana . . . please add me to your Chocoholic Ping List . . . thank you.


11 posted on 09/29/2009 7:30:40 PM PDT by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: Diana in Wisconsin
Good grief woman ... do you have any idea what you've done??? ;-)
12 posted on 09/29/2009 7:32:58 PM PDT by JustaDumbBlonde (Southern by choice ... American by the grace of God)
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To: Diana in Wisconsin

Please add me to your chocoholic ping list. Thanks!


13 posted on 09/29/2009 7:35:37 PM PDT by HoneysuckleTN
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To: Diana in Wisconsin

Diana - please add me to your chocolate ping list.


14 posted on 09/29/2009 7:42:59 PM PDT by Justaham
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To: Diana in Wisconsin

Me too, DIW. I’m a Cheesehead too.


15 posted on 09/29/2009 7:43:06 PM PDT by Mountain Mary
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TO: Mrs. Barnes

I love you, but we have to talk, I have an idea. ;-)

16 posted on 09/29/2009 7:44:51 PM PDT by Michael Barnes
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To: Diana in Wisconsin
Oh - I can see this coming in very handy.

Add me to your Chocoholics Ping List too - please!

17 posted on 09/29/2009 7:56:13 PM PDT by ninergold3 ("Has it ever occurred to you that nothing occurs to God?" -Mark Lowry)
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To: Diana in Wisconsin

i wonder how that would taste with mint chocolate chips in there?


18 posted on 09/29/2009 7:58:52 PM PDT by madamemayhem (defeat isn't getting knocked down, it's not getting back up)
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To: Diana in Wisconsin

put me on it, I’m a charter member


19 posted on 09/29/2009 8:24:26 PM PDT by Shimmer1 (Don't worry about the world coming to an end today.It's already tomorrow in Australia(CharlesSchulz))
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To: Diana in Wisconsin

Add me if it’s no trouble please.


20 posted on 09/29/2009 8:27:42 PM PDT by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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