OK everyone today is Day Two of "Paula Deen Week". Mackenzie and I are dedicating our second recipe to Bobby & Jamie Deen. All I can say about those two boy's is they are easy on the eyes and can cook to!!!! It sure doesn't get any better than that. This recipe comes from Bobby and Jamie's cookbook "The Deen Bros. Recipes from the Road".I have come to realize that this is one Cookbook that I cannot do without. Bobby and Jamie traveled across the country tasting delicious local specialties made at family - run business like theirs and they came home to Savannah with enough idea's to fill a cookbook. This cookbook is definitely a must have.
I was thumbing through their book and came to page 52 and put on the brakes!!! wow what a recipe. I had to make it "Chocolate Chip Pie". This recipe is a slightly simpler version of the original "Chocolate Chip Pie" found at Royer's Round Top Cafe in Round Top, Texas.
July 4Th was the perfect day for Mackenzie and I to try out this recipe. We were not disappointed with the result. This recipe yields two pies so keep that in mind. Its always nice to make one for yourself and share the second one with family or friends or heck keep them both for yourself. This pie is so good it has become a family favorite at our house.
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.In a large bowl, sift together the flour, salt, baking soda, and baking powder.
In a seperate bowl using 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 2 cups chocolate chips and, if desired, the walnuts. (I did not use nuts my kids do not like them.)
Divide the dough between two prepared pie plates and smooth the tops with a spatula.
Bake 25 - 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 pies are cooling prepare the whip cream.
whip the whipping cream, add confectioners' sugar and beat until soft peaks form (tips curl).
Fold in the chocolate chips. Refrigerate whipped cream until ready to use.
Spread the whipped cream over the pies, add more chocolate chips and serve. Mackenzie was so proud of her pie.
This is definitely a good pie just look at all those chocolate chips. Nothing is better than fresh whipping cream Ü
The Deen Boys Chocolate Chip Pie
2 3/4 - cups all-purpose flour
1 1/2 - teaspoons salt
1 - teaspoon baking soda
1 1/4- teaspoons baking powder
1 - cup (2-sticks) unsalted butter, softened
1 1/2 - cups packed light brown sugar
1/2- cup granulated sugar
3 - large eggs
1 - tablespoon vanilla extract
2 -cups semisweet mini chocolate chips
2 - cups chopped walnuts or pecans, optional
Whipped Cream Topping
1 - 2 pints (3 - 4-cups) heavy whipping cream
1/4 - cup confectioners' sugar
1/4 - cup miniature semisweet chocolate chips
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In a seperate bowl using 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 2 cups chocolate chips and nuts if you are using them. Divide the dough between two prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden brown 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 and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.
2 3/4 - cups all-purpose flour
1 1/2 - teaspoons salt
1 - teaspoon baking soda
1 1/4- teaspoons baking powder
1 - cup (2-sticks) unsalted butter, softened
1 1/2 - cups packed light brown sugar
1/2- cup granulated sugar
3 - large eggs
1 - tablespoon vanilla extract
2 -cups semisweet mini chocolate chips
2 - cups chopped walnuts or pecans, optional
Whipped Cream Topping
1 - 2 pints (3 - 4-cups) heavy whipping cream
1/4 - cup confectioners' sugar
1/4 - cup miniature semisweet chocolate chips
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In a seperate bowl using 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 2 cups chocolate chips and nuts if you are using them. Divide the dough between two prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden brown 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 and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.
Recipe Yields: 2 pies
Adapted from: The Deen Bros. Recipes from the Road
Come back tomorrow for Day Three of Paula Deen Week. If you missed the recipe from Day 1 click on the link below to get the recipe.
Day #1 Paula’s Georgia Cookie Candy
The Mom in Mommy's Kitchen
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