Chocolate Chip Pie
Mmm... yum. It's like eating a huge, soft chocolate chip cookie topped with light and fluffy homemade whipped cream. Actually, that's exactly what it is!
Source: The Dean Bros. cookbook
1-2/3 c. all purpose flour
3/4 t. salt
3/4 t. baking soda
1/2 t. baking powder
1/2 c. (1 stick) unsalted butter, softened
3/4 c. packed light brown sugar
1/4 c. granulated sugar
2 large eggs
1-1/2 t. vanilla extract
1-1/2 c. semisweet chocolate chips
1 pint (2 cups) heavy cream
1/8 c. powdered sugar
1/4 c. miniature semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9" pie plate; set aside.
In a large bowl, sift together flour, salt, baking soda, and baking powder. In a bowl with an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add the flour mixture, a little at a time, and mix until fully combined. Fold in the 1-1/2 cups chocolate chips. Transfer the dough to the prepared pie crust and smooth the top with a spatula.
Bake about 27-30 minutes or until the pie is golden an slightly firm to the touch but still soft. If the pie begins to darken too much before it is baked through, cover with foil and continue baking. Let the pie cool completely on a wire rack.
While the pie cools, whip the cream until soft peaks form (tips curl). Add the powdered sugar and whip until just combined. Fold in the chocolate chips. Refrigerate whipped cream until ready to serve pie. Spread the whipped cream over the pie and serve.