You may have noticed I changed my weekly Christmas Cookie day to Christmas Treats. Since I really wasn’t making many cookies right now I decided Christmas Treats was a much better name. We are planning on doing lots of baking in the next week or so. As I watched the weather forecast tonight and the highs are supposed to be well below zero (without wind chills) and the lows are supposed to be close to 20 to 25 degrees below zero (without wind chills) and I think my little family will be spending lots of time inside reading, playing games, and baking. I so very much love those days.
We are heading into the end of the month so that means we are using up some of the bits and pieces in our pantry, refrigerator, and freezer. We have lots of baking ingredients (as usual) but want to use up some of the nuts and chocolate chips that were partial bags the kids had opened. This was a delicious way to do that.
The pie crust wasn’t beautiful but the pie sure tasted good! The kids asked that we make this again real soon. It was deliciously sweet and the walnuts really added a nice texture. Serve this with a nice scoop of ice cream and a drizzle of hot fudge sauce or chocolate syrup to make this even more tasty!
Chocolate Chip Pie
A deliciously sweet pie to serve as a tasty dessert.
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened to room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- 1 deep dish pastry crust, your favorite or see below
- Preheat the oven to 325 degrees. Line a deep dish pie plate (or round cake pan) with the unbaked pie crust, crimping the edges. Set aside.
- In a large bowl, beat the eggs on high-speed until light-colored. Add the flour and sugars to the bowl and mix again until well combined. Add the softened butter to the bowl and mix again until everything is well mixed.
- Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Pour the batter into the prepared pie crust.
- Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup cold butter
- 1/4 cup ice-cold water
- 1/2 tablespoon white vinegar
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the surface you will be rolling on before rolling out the dough.
Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
Turn the edge under and use thumbs “flute” the edges of the dough.