Devastating Chocolate Chip 'N 'Nut Pie - 8NEWS - WRIC | News Where You Live

Devastating Chocolate Chip 'N 'Nut Pie

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 DEVASTATING CHOCOLATE CHIP ‘N' NUT PIE
one 9-inch pie

 

Pie Filling:

  • 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, at room temperature
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
  • ½ cup light brown sugar, or the equivalent of ½ cup brown sugar in granulated brown sugar substitute
  • ½ cup sifted flour
  • 1 cup butter or margarine, melted and cooled (see note)
  • 1 cup semi-sweet chocolate pieces/chips, or 6 ounces bittersweet chocolate, coarsely chopped
  • 1 cup coarsely chopped pecans, or cashews, or English walnuts, or macadamia nuts, or peanuts

 

Chocolate Cookie Crumb Crust or unbaked pie shell (favorite recipe or ½ (15-ounce) package refrigerated pie crusts (1 crust)

Sour cream or reduced-fat sour cream, unflavored yogurt, or sweetened flavored whipped cream or sour cream for garnish (optional)

 

In a medium bowl, lightly beat eggs.  Add sugar, brown sugar, and flour; continue beating until mixture is light and fluffy.  Add butter and vanilla, mixing well.  Stir in chocolate and nuts.  Turn mixture into a prepared partially baked 9-inch diameter Chocolate Cookie Crumb Crust or unbaked pie shell.   

Bake in a preheated slow oven (325 degrees F.) for 1 hour or until tester inserted in the center of the pie comes out clean.  Allow pie to cool thoroughly on a baking rack.  Serve at room temperature or chilled, as desired.  May garish with sour cream, unflavored yogurt, or sweetened flavored whipped cream or sour cream, if desired. 

Note:  May reduce butter to ½ cup; add ½ cup Smucker's Baking Shortening & Oil Replacement.

 

Chocolate Cookie Crumb Crust
one (9-inch) diameter pie crust

  • 1½ cups fine chocolate wafer crumbs
  • 3 tablespoons or the equivalent of 3 tablespoons in granulated sugar substitute
  • 1/3 cup butter or margarine, melted

 

Place chocolate wafer crumbs in a medium bowl; add butter and mix thoroughly with a pastry blender.  Pack crumbs evenly over the bottom and up the sides of a 9-inch diameter pie plate, forming a standing ridge.  Bake in a preheated moderate oven (350 degrees F.) for 3 minutes; cool before filling crust.

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