Chocolate Chip Pa-a-a-a-a-a-ie
Author: adapted from Deen Brothers
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 2¾ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1¼ teaspoon baking powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1½ cups light brown sugar, packed
  • ½ cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups semisweet chocolate chips
  • Quart of your favorite vanilla or coffee ice cream
  1. For the pa-a-a-a-a-a-ie:
  2. Preheat the oven to 350°. Butter two 9” pie plates and set aside.
  3. Whisk together flour, salt, baking soda and baking powder. Set aside.
  4. Beat the butter, brown sugar and sugar in a large mixing bowl until creamy, about three minutes, scraping down the bowl as needed.
  5. Blend in the eggs. Add the vanilla extract.
  6. On low speed, mix in the dry ingredients. Lastly, add the chocolate chips.
  7. Divide the batter between the two pie plates. Bake at 350° for 30 minutes, rotating the pie plates halfway through. The Chocolate Chip Pa-a-a-a-a-a-ies will have a lovely golden color. If the pies are getting too dark before the 30 - 33 minutes, tent foil over them.
  8. Cool for a bit to allow the pies to set. Serve warm with vanilla ice cream.
  9. Betsy's tidbits:
  10. Chocolate Chip Pa-a-a-a-a-a-ie freezes beautifully. Thaw in the refrigerator and then warm it up again in a 250° oven. This gives the pa-a-a-a-a-a-ie that ‘fresh baked’ taste and makes your kitchen smell heavenly.
  11. Vanilla and/or coffee ice cream is not absolutely necessary, but seriously, can you think of anything that would compliment a warm Chocolate Chip Pa-a-a-a-a-a-ie better than this?
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