I made this for Shania to take to school for “Pi Day.” My goal was to find a pie that would be appealing to kids and that Shania could transport easily and not worry about refridgerating. So it came down to this or fudge pie and she, of course, chose chocolate chip! Very simple recipe and what kid wouldn’t love a pie inspired by chocolate chip cookies?
I altered the recipe just slightly by using less butter and adding vanilla extract. I used a pre-made graham cracker crust. When I make this again for the family I plan to serve it with whipped cream.
Chocolate Chip Pie
- 2 eggs
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 9 inch pie crust
- Preheat oven to 325 degrees F.
- In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter and vanilla extract. Stir in the chocolate chips. Pour batter into a 9 inch pie crust.
- Bake for 1 hour.
Modified from: All Recipes
I bought some buttermilk this week and planned to make my regular buttermilk pie. Then, completely by accident, I came across this recipe and had to try them. A new twist to Scott’s favorite pie. 🙂
Buttermilk Pie Bars
1/3 cup sugar
1/2 cup butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt
3/4 cup + 2 tbsp sugar
3 tbsp all purpose flour
1/4 tsp salt
4 large eggs
1 tsp vanilla extract
1/4 tsp nutmeg, freshly grated
2 tbsp butter, melted and cooled
2 cups buttermilk
Preheat oven to 350F.
Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour mixture into prepared pan and press into an even layer.
Bake for 15-17 minutes, until it just begins to turn golden brown.
While the crust bakes, prepare the filling.
In a large bowl, or the bowl of a food processor, combine all filling ingredients and whisk (or pulse) until mixture is well combined and very smooth.
When crust is done, pour the filling into the hot crust and return to oven.
Bake for 25-30 minutes, or until filling is just set. Cool bars on a wire rack. Chill before slicing.
From: baking bites
Most people I talk to about this pie aren’t too interested in it… but it’s Scott’s favorite so I’ve made it several times! I keep asking him for pie suggestions so I can get more experience making pies but this is all he ever requests. The kids like it, too. 🙂
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg (I use cinnamon instead)
1 (9 inch) unbaked pie crust (I use a graham cracker pie crust)
Preheat oven to 350 degrees (175 degrees C).
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm.
Serve warm and top with whipped cream.
From: All Recipes
This year, I made three desserts to take to my in law’s house for Thanksgiving: lemon cake, chocolate pie, and apple pie. I am especially excited about the apple pie because it was my first one! It was so easy, I don’t know what took me so long. But I have to admit that I planned to make the crust from scratch and ended up using a Pillsbury crust… so I still need to conquer that goal!
I usually make this lemon cake in a bundt pan and top it with glaze but I wanted to decorate it for the holiday so I used Wilton’s decorator frosting. My plan was to make a really big turkey that took up the top half of the cake but I realized that I didn’t have enough frosting so I settled for a small one in the middle of the cake. It wasn’t exactly what I wanted but I was satisfied with my first attempt at drawing a turkey on a cake. 🙂
This is literally the easiest pie ever. Three filling ingredients: chocolate pudding mix (1 large box), milk ( 2 cups), and whipped cream (1 cup). Whisk them together and throw them into a large graham cracker crust and top with more whipped cream. Set in the refridgerator for a at least a few hours. I made this a couple years ago for Thanksgiving and everyone liked it so my mother in law asked me to make it again.
I did a lot of searching for the perfect apple pie recipe. My mom is the queen of pies. So, when she suggested this Paula Deen recipe, I stopped looking for one. It calls for a crumb topping but I didn’t make it. Instead I brushed the top with milk and sprinkled sugar over it, which is what my mom does. It came out beautifully! It browned nicely and was done in about 55 minutes.
- two 9 inch pie crusts
- 3/4 cup sugar (I used 1 1/4 cups)
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- Dash salt
- 3 1/2 cups peeled, chopped cooking apples (I used Granny Smith and Fuji apples)
- 1 (16-ounce) jar applesauce (I used chunky applesauce)
- 1 tablespoon lemon juice
- 2 tablespoons butter, chopped into small pieces
Preheat oven to 425 degrees F.
Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. Brush with milk and sprinkle with sugar.
Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
From: Food Network