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Chocolate Chip-Walnut Pie
in Guest Recipe Book
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I like to serve this delicious pie topped with either whipped cream, or my favorite, Kahlua mixed with non-dairy whipped topping (Cool Whip).
2 large eggs
1/2 cup granulated sugar
1/2 cup (packed) brown sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/8 tsp. salt
1 cup (2 sticks/8 oz/226g) unsalted butter, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 unbaked 9-inch frozen deep-dish pie crust, thawed
Whipped cream or Kahlua mixed with non-dairy whipped topping* (see below for kahlua and non-diary whipped topping recipe)
Preheat oven to 325 degrees F (160 C). Whisk eggs, both sugars and vanilla in large bowl until well blended. Add flour and salt and whisk in the melted and cooled butter slowly. Stir in chocolate chips and nuts. Pour filling into crust and bake until puffed and golden brown, about 45-50 minutes. Let cool for 20 minutes. Cut into wedges and serve warm or at room temperature with whipped cream or Kahlua mixed with non-dairy whipped topping.
Makes 8 servings.
Kahlua with Non-Dairy Whipped Topping
8 ounce container of non-dairy whipped topping, thawed
1/4 cup Kahlua (or other coffee flavored liqueur)
Mix together the non-dairy whipped topping and the kahlua and keep refrigerated until ready to use. Spoon a dollop over each slice or pass topping around for guests to help themselves.
|Source: Ruth Goldman|
|Submitted By: Ruth Goldman|
|Date: November 1, 2004|