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Chocolate Chip Pie

Pastry
2 cups all-purpose flour
2 tablespoons granulated sugar, optional
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and chopped
1 large egg yolk
3 tablespoons ice water

Filling
1 cup granulated sugar
1 cup brown sugar, tightly packed
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1/2 cup toasted pecans or walnuts, coarsely chopped
1/2 cup chocolate chips

Make the pastry: Place flour, sugar, and salt in the bowl of a food processor fitted with a plastic blade. Add the butter and the egg yolk. Pulse until mixture resembles coarse meal.
With the motor on, add 2 tablespoons of the ice water and process just until dough masses into a ball (add another tablespoon of water if needed). Remove dough from processor and knead in any remaining flour. Chill, wrapped in plastic, for 30 minutes or so.

Roll out dough and line a deep 10-inch pie pan and set aside. Preheat the oven to 300F degrees.

Make the filling: Mix sugars and flour together. Stir in the eggs and then the butter, combining well. Fold in the nuts and chips. Spread in the prepared crust and bake until a knife inserted in the center comes out clean, 60 to 70 minutes.

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