Chocolate Chip Pie

Right before I went to London for Junior Year Abroad - a long time ago - I visited my sister, Sarah, in Washington D.C. We went on a very long bike ride and oh, how my muscles cramped and ached the whole flight to London the next day!

The night prior to the long bike ride we hosted a dinner party. We made a delicious chocolate chip pie, the recipe for which Sarah had found on the back of a chocolate chips package. I don't remember the brand. I made the recipe often over the years and every time I made it I remembered the too-long bike ride and that painful flight to London and would laugh out loud.

A few months ago I came across the recipe again in my little book of handwritten recipes and introduced it to the girls. It has become one of Caroline's favorites desserts. Like almost all my recipes, I tweaked the original; mine contains less butter and has a crispier crust.

This pie is just as delicious warm and oozing as it is cold.

Ingredients


1 9" unbaked pie shell *
3/4 cup (1 1/2 sticks) butter
2 eggs
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
12 oz chocolate chips

*I confess, I do not make my own pie crust. Yes - big sigh - I buy the 9" deep-dish pie crusts in the frozen section.

Directions:

Remove the pie crust from the freezer and let thaw for 20 minutes. Prick the pie crust with a fork all over. Bake in the oven at 400 F for 10 minutes or until baked but not brown.

Melt the butter in the microwave. Let cool. I put mine in the refrigerator while I'm preparing the other ingredients.

Beat the eggs until foamy.

Measure the flour and sugars into a bowl and then add to the eggs. Mix well.

Add the cooled butter and mix well.

Add the chocolate chips.

Pour into the pre-baked pie crust.

Bake for 45 minutes at 350 F or bake until brown on top. Insert a fork in the middle before removing it from the oven. If the fork comes out clean (the chocolate chips may stick a little) it is done.

Enjoy!

The easy-to-print version can be found here.