Prep 20 mins
Cook 1 hr 10 mins
I snagged this recipe from my mother's recipe box This is by far and away my favorite dessert my momma made when I was growing up. A word of warning: the recipe says 6-8 servings, but I'd suggest 10-12 servings because it's soooo rich! Here are my mom's notes & the recipe. January, 1985 - Bon Appetit Page 8 - RSVP I think I have finally tasted the ultimate chocolate chip cookie; funny thing is, it is not a cookie at all, but a pie - the chocolate chip pie served at the Whiffletree Inn in Ilion, New York. I would be willing to bet that I am not the only Bon Appetit reader who woud like to know how this dense and chewy treat is prepared.
- Preheat oven to 350.
- Cream shortening, sugars & vanilla in a large bowl using electric mixer.
- Beat in eggs, 1 at a time.
- Combine flour, baking soda & salt.
- Gradually blend into sugar mixture.
- Stir in chocolate chips & walnuts.
- Spoon into pie shell, mounding slightly in the center.
- Bake until top is lightly browned, about 10 minutes.
- Reduce oven temperature to 250.
- Cover pie with parchment or foil.
- Bake until center is set to desired firmness about 1 hour - for a chewy texture.
- Serve warm or at room temperature with vanilla ice cream.
My children LOVED this!!!
I'm not sure what the consistency of this pie should be at the end of an hour. Mine was still a little cookie-doughish. That's not a bad thing--it went very well served warm with ice cream. Very attractive as a pie, and a bit more sophisticated than a cookie. I can see why Jen enjoyed this as a kid--heed her advice to take small samples. A little goes a long way.