Chocolate Chip Pie

My friend and coworker Sue enjoyed making lots of yummy things and bringing them in to work to share. She was a consistent reader of my blog, always excited to check it and see what I was baking. I often thought about her when I cooked, but Sue passed away last month, and she’s been in my mind much more since then.

One of the things Sue brought in now and then was Chocolate Chip Pie. She would bring in the pie with some whipped cream, and we’d all cut little wedges of pie, warm them up, and enjoy, usually at about 9 in the morning. I didn’t ask for the recipe from her, unfortunately, but I think the recipe that I’ve linked to here may be the one that she would bring in.

Chocolate Chip Pie

This pie is incredibly simple to make. I used a whisk to mix together eggs, brown and granulated sugar, and vanilla. I added (lots of) melted butter and whisked in a little flour. I was afraid that the pie crust left in my freezer from when I made the Ginger-Pumpkin Pie last week might be too shallow, so I only added half of the chocolate chips and walnuts to start. This was a good idea, because the filling barely fit; I think Sue bought and used pie crust dough, rather than frozen shells. I sprinkled the rest of the chocolate chips on the pie and baked it for 1 hour at 325F. I’m glad that I kept the pie shell on a pizza pan, because some filling spilled out of the pie shell due to my slanted oven.

Chocolate Chip Pie, with a layer of gooey chocolate chips

You should serve this pie warm. I heard that all the chocolate chips sink to the bottom to form a chocolate layer on top of the crust – and they do, even though I sprinkled them on top of the pie. You can see how all the chocolate chips clumped together toward the center, and I wish they’d been a little more spread out. There would be a little more filling topping that chocolate if my oven was flat and even.

This pie was delicious. It was rich, just like a chocolate chip cookie, and a little gooey; I may have slightly underbaked it. Alex thought the pie would have been fine without walnuts, which help to cut the sweetness a little; if you like nuts in your chocolate chip cookies, include them. [“Does the crust serve any purpose?” Alex asks. “Without it, it would just be a cookie cake,” I reply. His response? “That would be okay.” I respectfully disagree with him; I think the crust helps balance the sweetness as well.]

I recommend giving this pie a chance. It’s rich, delicious, easy to make, and a little different from other pies.

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