Chocolate Chip Pie
Like eating a fresh-from-the-oven, meltingly soft chocolate chip cookie in tender pastry crust, this pie is best served warm—and even better served with vanilla ice cream.
1 (9-inch) unbaked pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup, butter melted and cooled
1 cup semisweet chocolate chips
1 cup walnuts, chopped
- Preheat oven to 325°F (160°C). Prepare pie crust and do not prick. Refrigerate, unbaked while preparing filling.
- For Filling: 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.
- Bake for 1 hour, or when knife inserted in center of pie comes out clean. Cool on wire rack.
- Serve warm with vanilla ice cream, or whipped cream, if desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 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.