Friday, November 12, 2010

Pie Party Week #5

 Pie Party, Week #5, Chocolate Chip Pie

On pie day week#5 the kids had off from school for a post-Halloween, All Saints Day break.  Pie Girl decided to let her brothers partake in the pie making today which led to more messes, more noise, and lots more joy!  I was thrilled to watch them interact in a mostly loving way towards the shared goal of batter tasting and pie pride. And I have decided two things, there is nothing better than enjoying batter together on a crisp autumn day (don't judge on the raw egg thing, I think it bolsters ones immune system) and that a few dropped eggs on the kitchen flour gives it a lovely shine.

 Chocolate Chip Pie

We found a recipe online but changed it a bit.  We used whole wheat flour and organic sugar instead and we omitted the nuts.  Also, we did used a deep dish pie pan which left us with a lot more crust than filling.  The pie was not as fluffy as it would have been had we used all-purpose flour but it did 
seem healthier, especially when having a second slice.


  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • 1/2 cup whole wheat flour
  • 1/2 cup organic sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) chocolate chips
  • Sweetened whipped cream or ice cream (optional)


PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.


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