“I’ll admit that when I slid this pie into the oven, I was skeptical about how it would turn out. I was sure that I had made a big mistake combining cookies with pie. All of those thoughts vanished a few hours later when I took my first bite of this pie with a dollop of whipped cream on top. My first thought was: This tastes exactly like a chocolate chip cookie, but without all the hassle of shaping individual cookies. Needless to say, after that first bite I helped myself to more! Make this pie whenever you get a craving for chocolate chip cookies, but don’t have the time to make them. You will not be sorry. By the way, be sure to come back soon because I’m getting a very delicious-sounding inspiration for another kind of pie–I don’t want to give too much away but let me ask you; how you feel about brownies and pie?” ~Sarah
• 2-1/2 cups whole-wheat flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon honey
• 3/4 cup safflower oil
• 1 egg yolk
• 6-7 tablespoons cold water
• 4 large eggs
• 2 cups whole-wheat flour, divided
• 1/2 cup honey
• 1 tablespoon dark molasses
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 2 cups semisweet chocolate chips
Sweetened whipped cream for individual servings.
1. Prepare the crust: In a large bowl, combine the flour, baking soda, and salt. In a small bowl combine remaining ingredients. Add liquid mixture to flour mixture and toss with a fork until mixture forms a ball of dough. Chill dough 30 minutes.
2. While crust is chilling, prepare the filling: In a large bowl with electric beaters, beat eggs on medium speed until foamy. Beat in 1 cup flour, honey, molasses, salt, and vanilla. Add butter and remaining flour, beating on low speed until combined. Fold in chocolate chips. Set filling aside.
3. Divide chilled dough in half and roll each half out to fit a 9-in. pie pan. Place each circle of dough in pie pans and trim as needed. Divide chocolate chip filling between both pie pans and smooth top with a spatula. Bake pies at 350 F 40-45 minutes or until toothpick inserted in middle comes out clean. Cool pies completely on a wire cooling rack. Serve slices with whipped cream.
Yield: 2 pies (8 servings each)
Store pies in refrigerator 2-3 days.