Yummy! Chocolate Chip Walnut Pie

My oldest son, B has a huge appetite.  He is my big eater and he is always excited to know what ‘s for dinner.  He is the only one in our house who is really moved by food, so I love it when he makes a special request.  It really gets my good-mommy,-pie-baking,-apron-wearing,-Martha-Stewart-like, juices flowing!  Just don’t come to my house and see my big mess, short-on ingredients-ALWAYS, reality.

My son loves this recipe.  My whole family does actually.  It reminds me of Derby Pie from Kentucky.  My husband used to live in Kentucky when we dated and I used to crave these pies on the regular.  Once he moved it was bye-bye Derby Pie until I found this recipe and my husband encouraged me to try it because he bets it tastes kind of like Derby Pie.

I have made this pie with and without nuts.  It is good either way.  I also don’t bother making the pie crust – I just use the frozen store bought and it is still delicious.  The one thing I must say is that in my experience the pie is never ready in 50 minutes.  I have taken it out and sometimes it is still gooey in the middle.  Just pop it back in and let it cook up a little more.  Enjoy!

RECIPE INGREDIENTS:
	Foolproof Pie Shell
	1/2 cup unsalted butter, softened
	1/3 cup sugar
	1 cup light brown sugar, firmly packed
	2 large eggs, at room temperature
	1 teaspoon vanilla extract
	1/2 cup flour
	1/4 teaspoon salt
	2 tablespoons milk
	1 cup semisweet chocolate chips
	1/2 to 3/4 cup coarsely chopped walnuts

1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don’t worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Source: Family Fun