So this past Christmas I received, amongst other things, a Nestle Toll House cookbook. This was yet another cookbook to add to the growing pile of cookbooks I’ve either received as gift, won, or bought on impulse, yet rarely made anything from. So, I’m trying to be better about actually using said cookbooks, rather than being all like “Yay, free recipe from the Internets!” all the time.
Anyhow, I like pie. So I made a chocolate chip pie (that was more like a cookie in pie form) from a recipe from the aforementioned cookbook.
So here’s the ingredients this recipe entails:
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter (or 1.5 sticks) (because nothing rocks harder then decimals and sticks)
1 cup chocolate chips
1 cup nuts (I recommend walnuts or pecans for this sucker)
So you preheat your oven to 325 degrees. Then beat the eggs, and mix in the flour and sugar, then butter. This is the point where I generally curse myself for my lack of foresight, as my butter lives in the fridge and, bizarrely enough, there are few recipes that call for “1 hard stick of butter.” So, I pretend that “softened butter” actually means “cold hard butter that was zapped in the microwave for 40 seconds or so”, which usually works out just fine. Anyhow, you mix all that up, then mix in the chocolate chips and nuts (I went with pecans), then add to your pie shell, and bake for 55 minutes or so.
A flake crust would have worked best with this recipe. However, I totally impulse buy graham cracker crusts whenever I see them at 50% off, and they are so much less effort then figuring out where the heck I’m gonna get a flaky crust when I’m already feeling lightheaded from lack of pie in my mouth. So I used the graham cracker crust. We all have to make sacrifices sometimes.
Mmm, giant deep-dish cookie. Chicago-style chocolate chip cookie, oh yeah. And much like most batches of chocolate chip cookies I make, this was awesome hot and then got a little too hard around the edges after cooling. Heating up the leftovers helped with this, though.
This is an awful awful closeup shot that still hopefully conveys the magical chocolateyness (chocolatiness?) of this pie. I really wish I’d had some decent vanilla ice cream around to plop on top of this bad boy. Alas, the only ice cream I’ve had for the past month at least is this blueberry pomegranate ice cream that I just can’t bring myself to throw out. Fruity ice creams are tricky like that – they seem like such a good idea at the time, but when you find yourself with a hot chocolatey dessert item, all you really want is some vanilla/and or chocolate ice cream to top it off with. D’oh!
I’d really like to try adding some peanut butter chips to this whenever I get around to trying this recipe again. Hot chocolate peanut butter pie sounds pretty awesome right about now! I’d also be curious to try a variation involving marshmallows, for a s’mores pie. Though, I’m not sure that the 55 minutes of baking wouldn’t leave the marshmallows as charred husks. Could be worth a try, though!
And on a final note, here’s a super sweet hookup: Denver’s got a new coupon website of the Groupon and LivingSocial ilk called Dealpop. And if, like me, you are a sucker for paying less for things than you are supposed to, you can totally use the coupon code DENVERROCKS for 20% off any deal until April 30th, 2011. Yum!