Chocolatechippie Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.

Steps:

• In a mixing bowl, mix sugar and flour.
• Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
• Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.

Steps:

• Mix ingredients together.
• *Add chips last, so the butter doesn't melt them.
• Pour in an unbaked pie shell.
• Bake for 1 hour at 325 degrees.
• Let cool.
• Pie will appear to have 3 layers when cut.

Steps:

• Preheat oven to 350°F; grease two 9-inch pie plates; set aside.
• In a large bowl, sift together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar.
• Add the eggs, one at a time, beating until incorporated.
• Beat in the vanilla.
• Add flour mixture, a little at a time, and mix until fully combined.
• Fold in the 3 cups chocolate chips and, if desired, the walnuts.
• Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.
• Let pies cool completely on a wire rack.
• While the pies cool, whip the cream until soft peaks form (tips curl).
• Add the confectioners' sugar and whip until just combined.
• Fold in the chocolate chips.
• Refrigerate whipped cream until ready to use.
• Spread the whipped cream over the pies and serve.

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
• For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
• In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
• Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
• In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
• Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
• For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
• Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• 1. Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.
• 2. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• 3. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
• 4. While the pies cool, whip the cream until soft peaks form (tips curl). Add the confectioners' sugar and whip until just combined. Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

Steps:

• 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 in the center comes out clean. Cool on a wire rack. Chill until serving. Refrigerate leftovers.

Steps:

• Preheat oven to 325°F. Whisk eggs, both sugars, and vanilla in large bowl until well blended. Add flour and salt; whisk to blend. Whisk in butter in 3 additions. Stir in chocolate chips and nuts. Transfer filling to pie crust. Bake pie until filling is puffed and golden brown, about 50 minutes. Cool on rack 20 minutes. Cut into wedges. Serve warm or at room temperature with whipped cream.

Steps:

• Preheat oven to 325*.
• Beat eggs in large mixer bowl on high speed until foamy.
• Beat in flour, granulated sugar and brown sugar.
• Beat in butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
• Cool on wire rack.
• Serve warm with vanilla ice cream, if desired.