- 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)
- 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.
- 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.
Reviews for Chocolate Chip Pie
Sort By :
"I actually had tried this recipe when it appeared in 1997. I decided to make it again 7/29/14. I DID use almond extract in place of the vanilla extract. I also omitted the nuts! I added 1/8 cup all-purpose flour in with the chocolate chips & added SOME Andes Mint baking bits along with the chocolate chips! I beat the eggs with my KA stand mixer and used the wire whisk-I beat 10 minutes! The eggs got foamy! I didn't cool the butter-I simply added it along with the canola oil, brown sugar, granulated sugar and flour-It worked out well!I baked at the 325o F. oven temperature and for 1-1/4 hours! What I DID DO: was save PART of the cream topping from the Southern Ambrosia Apple Pie and I spread it on top of the chocolate chip pie! I think that this added a nice touch to this pie and I was able to use the topping for BOTH the Southern Ambrosia Apple Pie and Chocolate Chip Pie! Ellen Benninger, I want to thank you for sharing this recipe! It is DEFINITELY a keeper for me!delowenstein"
"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."
"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."