Aihnss.1604 net.cooks utcsrgv!utzoo!decvax!ucbvax!mhtsa!eagle!ihnss!ks Mon Feb 1 13:03:28 1982 Chocolate Chip Pie This is my favorite desert recipe, because it's so easy, and SO good! I originally found this recipe in the food section of the Detroit Free Press when I was in grad school at the U. of Michigan in Ann Arbor. Fellow chocolate chip freaks will recognize that the list of filling ingredients is almost identical to that of the famous Toll House cookie recipe. (The proportions are different, though.) Chocolate chip pie has been described as a big chocolate chip cookie in a pie crust. ................................................................ Chocolate Chip Pie 1/2 c butter or margarine, 1/4 t salt melted & cooled 1 small pkg (6 oz.) chocolate chips 1 c sugar 1/4 c butterscotch flavored chips 1/2 c flour (optional) 2 eggs 1 c chopped nuts 1 t vanilla 1 unbaked 9-inch pastry shell Stir together margarine, sugar, flour, eggs, vanilla and salt. Beat until mixture is smooth. Stir in chocolate chips, butterscotch chips, if desired, and nuts. Turn into pastry shell. Bake in 325-degree oven 55 to 60 minutes or until crust is lightly browned and pie is set. Cool to lukewarm before cutting. ................................................................ This is really two pies in one. Eaten lukewarm (a few hours after taking it out of the oven), chocolate chip pie is a delightful, rich, gooey mess of a pie. After you refrigerate the leftovers, your chocolate chip pie hardens into an equally wonderful treat, but with a totally different texture. Cut small pieces when serving chocolate chip pie. It is very rich! Some tips: 1. I've found that the actual baking time required varies widely, depending on the oven used. My oven in Ann Arbor used to finish a pie in about 35-40 minutes, instead of the hour or so suggested. Watch the pie closely the first few times you make it, or when using an unfamiliar oven. 2. I generally use walnuts in my chocolate chip pies, but recently I've been using pecans brought back from a recent driving trip through the south. Both work well. 3. I always include the butterscotch chips. 4. If you're in a hurry and not fussy (or just plain lazy!) you can get away with a store-bought frozen pie shell. In that case, the trivial task mixing the filling is all there really is to this recipe. You should have your pie in the oven inside of 15 minutes. I like to make my own pie shell, though. I use a particularly easy recipe given to me by a friend from Ann Arbor. This recipe also avoids the lard or other yucky animal fat shortening often used in store-bought frozen pie shells: ................................................................ Carol Jesko's No-Mess Vegetarian Pie Crust For single crust (bottom or shell only): 3/4 cup flour 1/4 cup vegetable oil (corn oil is fine) 2 Tablespoons water Mix ingredients until a uniform dough is formed. Cut two pieces of waxed paper large enough to comfortably cover the pie pan. Put the dough on one sheet, cover with the other, and roll the dough between the two sheets of waxed paper. Carefully peel the top sheet off, put the pie pan on the rolled out dough upside-down. Flip the pan, dough and remaining sheet of waxed paper. Remove the waxed paper, and adjust the dough in the pan. You may need to remove excess dough in places along the edge, and use this excess dough to patch other places. For a double crust (shell and top): Double the above amounts. (Note that 4 tablespoons is 1/4 cup.) After mixing the dough, divide it into halves, rolling each out separately as above. One of these halves is used for the shell, the other for the top. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.