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.

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