My Husband put together our new GIANT trampoline this weekend! It was so exciting. When I was younger I always wanted one, but my backyard was about the size of a 4-by-4 haha. Can’t blame my parents. It just wasn’t feasible. Dave on the other hand, was one of the lucky ones. Nice big backyard- nice big trampoline. Ugh, so jealous. As most parents do, I want my kids to have all the stuff I couldn’t have when I was a kid. So as soon as my daughter reached an appropriate trampoline jumping age and the weather was right, I set to hooking her up with one. Here is the thing though- I just wanted a standard sized large trampoline (with a net, of course, she is only 2 1/2 after all…). Dave begged to differ though. Standard wasn’t good enough- “We must have THE biggest one they make!” Haha My daughter is this tiny little spec of a girl on this enormous trampoline. Pretty silly.
Now on to this decadent pie! I did not make this pie this weekend. I made it a few weeks ago when my parents were visiting. I waited and waited to have visitors to make this pie. God forbid I make it when I am the only one in the house that will eat it. Because that is exactly what I would do- eat it. ALL of it! I’m sure you might have guessed that this pie isn’t quite figure friendly… so to say the least it would have been fairly disastrous. So I waited in order to save me from myself.
When I first saw this recipe (from “Baked: New Frontiers in Baking” by Matt Lewis & Renato Poliafito- LOVE it!) I thought it was a basic chocolate chip cookie dough put into a pie crust. NOT true! A better way to describe it would be to say that it is the flavor of a chocolate chip cookie, but with the texture of pecan pie- ooey and gooey. Pretty darn awesome. And of course, whenever you have anything ooey and gooey it just begs to be served with ice cream! Perfect.
I ran into a particular problem with this pie though. I put a sheet pan under it while it baked in the oven, which somehow prevented it from baking properly. I pulled it out at the time it was supposed to be done and it was no where even close to being done. I baked it for 30 minutes longer without the sheet pan and my toothpick still came out with wet crumbs on it. Bummer. I served myself a slice after it had cooled at least 2 hours and it still oozed out everywhere. Definitely not picture friendly. I ended up taking photos that day and the next to see which would photograph better- gooey and messy or solidified and neat? (See above photo.) The next day I warmed up a slice in the microwave, topped it with some ice cream and homemade salted caramel sauce, pumped out a few photos then immediately inhaled it. Any other food bloggers out there feel like they are sometimes so excited to eat something that they rush through the photograph process? I swear I do that 99% of the time. Bad Laura.
I also didn’t have any whiskey so I subbed it out for vanilla extract. As far as I can tell it worked out fine : )
- 1 recipe single pie crust dough, chilled
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- 2 large eggs
- ¾ cup (1½ sticks) unsalted butter, softened, cut into cubes
- 1 Tb whiskey
- ¾ cup walnuts, toasted and chopped
- 1¼ cups (about 8 ounces) semisweet chocolate chips
- Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
- Preheat the oven to 350°F.
- In a medium bowl, whisk the flour and sugars together until combined. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.
- Fold the walnuts and ¾ cup of the chocolate chips into the filling.
- Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining ½ cup chocolate chips.
- Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.
- The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
adapted from “Baked: New Frontiers in Baking” by Matt Lewis & Renato Poliafito