Chocolate Chip Pie

I love participating in "group" meals – from our bimonthly supper club to church covered dish socials, it is great fun to bring a dish and sample the preparations of others.

When I’m assigned a dessert but have little time for something elaborate, I bake up a Chocolate Chip Pie. This crowd-pleaser comes together quickly, and doesn’t need to be made ahead. Combine the ingredients, pour into a frozen piecrust and bake, and then tote to your destination.

While I usually use vanilla to flavor this pie, feel free to substitute Kahlua or bourbon for an adult version. The pie is wonderful warm or at room temperature, with a scoop of vanilla ice cream, a dollop of whipped cream or on its own.

• 1/2 package prepared pie crust dough
• 2 eggs
• 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup (2 sticks) butter, melted and cooled
• 1 tablespoon vanilla, Kahlua or bourbon
• 1/2 cup chopped pecans
• 1 cup (6 ounces) semisweet chocolate morsels
  
  

Preheat oven to 325 degrees F. Line a standard pie plate or a 9-inch tart pan with the dough and set aside. Combine eggs, flour, sugars, melted butter and vanilla or other flavoring in a bowl and stir until well combined. Fold in chopped pecans and chocolate morsels, pour into the pie crust and bake for 1 hour, until center is set. 

Makes 6 to 8 servings.