| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

You simply must experience the taste of this cookie-in-a-pie-taste treat with a scoop of premium vanilla ice cream or a dollop of lightly sweetened whipped cream.

9-inch unbaked pie crust

2 large eggs

1/2 cup all-purpose flour

1/2 cup sugar

1/2 cup brown sugar, packed

3/4 cup, melted and cooled

1 cup semisweet chocolate chips

1 cup walnuts, chopped

1. Heat oven to 325°F (160°C). Prepare pastry. Set aside.
2. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat for 4 minutes. With electric beater on low speed, slowly pour in the cooled butter, beating until well-blended. Stir in chocolate chips and walnuts. Pour into unbaked pie shell.
3. Bake for 1 hour, or when knife inserted in center of pie comes out clean. Cool on wire rack.
4. Serve warm with vanilla ice cream, or whipped cream, if desired.

Makes 8 servings.

Cook's Tip: Leftovers? Heat individual slices of this pie in the microwave for about 10 seconds on HIGH to melt the chocolate chips slightly for optimum flavor and texture.

Nutritional Facts Per Serving: 609.6 calories; 59% calories from fat; 41.9g total fat; 98.6mg cholesterol; 265.1mg sodium; 156.8mg potassium; 57.5g carbohydrates; 3.3g fiber; 26.3g sugar; 54.3g net carbs; 7.1g protein.

Copyright Hope Pryor, please see Terms of Use.