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Chocolate Chip Pie Recipe

Read Reviews (2)
4.67 2
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Comments field editor Ellen Benninger of Greenville, Pennsylvania, "This dessert delights chocolate lovers and carries very well to a picnic."
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 8 servings

Ingredients

  • 3 eggs
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips
  • 1 cup chopped pecans or walnuts
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 serving (1 piece) equals 756 calories, 47 g fat (18 g saturated fat), 115 mg cholesterol, 251 mg sodium, 83 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  1. In a large bowl, beat eggs until foamy. Beat in the sugars, flour, butter, oil and vanilla until well blended. Stir in chocolate chips and nuts. Pour into pie shell.
  2. Bake at 325° for 1-1/4 hours or until a knife inserted near the center comes out clean. Cool on a wire rack. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Chocolate Chip Pie in Taste of Home June/July 1997, p10

Nutritional Facts

1 serving (1 piece) equals 756 calories, 47 g fat (18 g saturated fat), 115 mg cholesterol, 251 mg sodium, 83 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Chocolate Chip Pie(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 28, 2014

My family loves this pie! I've made it several times since it first appeared back in 1997. It's one of my day's favorites.

MY REVIEW
Reviewed Jul. 11, 2012

This is a great recipe with the following changes. I reduced the sugar to 1/4 cup and used 3/4 brown sugar making the total sugar 1 cup and not 1 1/2 cups. I also added a 1/4t kosher salt to add depth of flavor. I reduced the chocolate chips to 3/4 cup and pecans to 3/4 cup for spectcular results. It was way to sickening sweet without these changes. I also prefer to use coconut oil insead of canola. My pie baked up perfect at about 30-40 minutes. Tastes best chilled overnight to set flavor.

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