Chocolate Chip Pie

Another dessert post for you--but that's what holidays are about right?!? I made these little pies for the first time last Christmas. They were well-received by others and I personally liked them, too! It was one of those last minute things that turned out to be a great dessert! I didn't make them again, though, until this Thanksgiving--not sure why! Just forgot about them I guess. But they are a great, fun dessert for you to think about for your Christmas dinner or an anytime dinner! The recipe is actually for a 9 inch pie, but I choose to make them mini. They are more fun for kids for one. Also, you can put nuts in some and not in others this way--that's really the main reason I did them this way. But they make for a super cute little dessert! What's best is that the chocolate chips are the only non-local ingredient. And you can totally use just a chopped up chocolate bar if you don't have the chips!

Chocolate Chip Pie

3/4 cup white sugar

1/4 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans or walnuts (opt)
1/2 cup flour
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 9-inch pie crust, unbaked

Preheat oven to 325F (160C). Combine cooled, melted butter with sugars, eggs, flour, nuts, and chocolate chips. Mix well. Pour into unbaked pie shell and bake for about 1 hour. Cool and serve.

Super easy, right? If making little ones, you can use half your batter, then add nuts and use the rest if you want.

For the mini-pies, I divided my dough into 10 pieces. Ten or eleven is ideal for the amount of pie batter you'll have. I placed each round in a muffin cup and then filled with the pie batter and baked until they were golden brown. You WILL NOT need to cook them for 1 hour--maybe about 30 minutes.  Muffin tins don't exactly allow you to do a very pretty edge on your pies but its more about taste that looks right? You'll also have to do a good bit of overlapping on the insides to fit them in well, something you wouldn't do with a 9-inch pie plate!