Note: I love pies at the holidays. Hubs is not a big pecan pie fan so I like making a pie that he will really enjoy. Chocolate and walnuts seem to make him happy.
Chocolate Chip Walnut Pie
Ingredients:
1 unbaked 9 inch deep dish pie crust
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts
Directions:
Heat the oven to 350 degrees. Cream the butter with an electric mixer and gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point). Stir in the chocolate chips and walnuts. Pour the filling into the shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.
Chocolate Chip Walnut Pie
Ingredients:
1 unbaked 9 inch deep dish pie crust
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts
Directions:
Heat the oven to 350 degrees. Cream the butter with an electric mixer and gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point). Stir in the chocolate chips and walnuts. Pour the filling into the shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.
2 comments:
I think this will be a hit!
Like your hubby, I would like this much better than pecan pie.
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