Chocolate Chip Pie, Revisited

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DSC_0020DSC_0022Spoiler alert: the beautiful crimping you do on your unbaked pie crust rarely stays so perfectly intact. Don’t let pinterest fool you.DSC_0024DSC_0028DSC_0031See what I mean about the finished product?DSC_0069

Adapted from Very Best Baking

1 9-inch pie crust, unbaked
2 large eggs
½ cup all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup (1 ½ sticks) butter, softened
1 to 1 ½ cups (6-8oz) chocolate chips

 

1. Preheat oven to 325 degress
2. Beat eggs until light yellow in color and/or foamy (With a stand mixer I usually let it go on medium-low for about 2-3 minutes)
3. Beat in sugars and flour, then butter
4. Stir in chips and/or nuts
5. Spoon into pie shell
6. Bake for 55 to 60 minutes (if you know your oven runs hot, go for the lower amount; if it runs cool, go for 60-65)

Serve warm, with lightly sweetened whipped cream, or straight if you’re like my family. But you really do need to wait, as cutting into it 10 minutes out of the oven will be literally a hot mess.

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