Re: The Chocolate Chip Cookie Pie, Revisited (reposted)

[MotoFox]

(Now let's see if I can actually remember to post it with the XNA:Y header
shut off, as I had intended!)

I recently rediscovered this recipe on a yellowed computer printout tucked
away between the pages of a dictionary at my Dad's house. It was
originally posted to Usenet by "KS" on net.cooks (long ago supplanted by
alt.cooking) through reed!duke!decvax!ucbvax!mhtsa!eagle!ihnss!ks on 1982
February 01. I say "rediscoverd" because Mum used to cook this all the
time when I was a kid, and at some point in the 1990s the recipe was
believed to have been "lost" or "mislaid"....until last week!

Since he only had the first page of the printout, the "tips" section at
the end is incomplete. It may surface at some point but I wouldn't count
on it.

Notes:

I was raised on this stuff. This recipe is almost sacred to me. ;o)

As with "regular" cookies it's actually best to store it at room
temperature in an airtight container, but can also be made ahead of time
and frozen for about six months, if packaged properly to prevent
freezer-burn. Thaw overnight at room temperature.

Please trust me when I say that it actually is NOT in one's best interest
to "substitute" for "healthier" ingredients in this recipe, since it may
not turn out correctly! ;o) That said...

Using more chocolate chips than specified is obviously better. If the only
size bag of chips you can find is 10 ounces, by all means dump it all in
there. Make it worth your while.

Putting nuts in any chocolate chip cookie preparation instantly ruins it.
Yuck. I only left that line in for completeness, so please do ignore it.

Mum always uses/d a graham-cracker crust ("Honey-Made") since this can
actually be eaten with the "pie", instead of being discarded as a bland,
hard, dry pastry shell otherwise would be.

Serve in a bowl, microwaved about 30 seconds, with a large glob of vanilla
ice cream.




======== Transcript follows this line, corrections are my own ========

This is my favourite dessert recipe, because it is 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 University of Michigan in Ann Arbor.
Fellow chocolate chip freaks will recognise that the list of filling
ingredients is almost identical to the 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.

1/2 c butter or margarine, melted & cooled
1 c sugar
1/2 c flour
2 eggs
1 t vanilla
1/4 t salt
1 small pkg (6 oz.) chocolate chips
1/4 c butterscotch flavoured chips [if you don't like this, leave it out
and make up the difference in chocolate chips. It's better that way,
anyways. -MotoFox]
1 c chopped nuts
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 and gooey
mess of a pie. After refrigerating the leftovers, the 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 have found the actual baking time required varies widely, depending
on the oven used. My oven in Ann Arbour 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

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--
MotoFox
Originator of the word "enubulous"
...!i84w!exit210!304senye!motofox