ROUND TOP CHOCOLATE CHIP PIE

April 21, 2010

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Desserts Pies

Pastry dough
2 cups All-purpose flour
2 Tablespoons Granulated Sugar (optional)
1/4 teaspoon salt
1/2 cup unsalted butter — chilled, and cut
into bits.
1 large egg yolk
2 Tablespoon ice water — (2 to 3)

Make the pastry: Place flour, sugar, and salt in the bowl of a food processor fitted with a plastic blade. Add the butter and the egg yolk. Pulse until mixture resembles coarse meal.

With the motor on, add 2 tablespoons of the ice water and process just until dough masses into a ball (add another tablespoon of water if needed). Remove dough from processor and knead in any remaining flour. Chill, wrapped in plastic, for 30 minutes or so.

Roll out dough and line a deep 10-inch pie pan and set aside. Preheat the oven to 300 degrees.

Make the filling: Mix sugars and flour together. Stir in the eggs and then the butter, combining well. Fold in the nuts and chips. Spread in the prepared crust and bake until a knife inserted in the center comes out clean, 60 to 70 minutes.

Yield: “10 inch pie plate”


Per Serving (excluding unknown items): 149 Calories; 8g Fat (50.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

NOTES: Lee Bailey’s Long Weekend Cookbook (Carol’s)

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