Chocolate Chip Pie

I recently discovered this recipe on Pinterest and Chris has already made it twice!

He prepared it as written, but baked it a few minutes less in our oven to avoid over browning the crust.  He warms leftover pieces for a few seconds in the microwave.  YUM!!

Click here for the original link to the recipe on the blog The Girl Who Ate Everything.

Chocolate Chip Pie

Ingredients

1 unbaked 9-inch deep dish pie pastry

2 large eggs

1⁄2 cup all-purpose flour

1⁄2 cup granulated sugar

1⁄2 cup brown sugar, packed

3⁄4 cup butter, softened

1 cup Nestle semi-sweet chocolate chips

1 cup chopped pecans or walnuts

Instructions

Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.

Easy Chocolate Lover's Cheesepie

This recipe is so delicious, Chris has requested it many times for his birthday cake!  And it's super easy.  It is very, very rich, so you can only eat a small piece.  It's much more intense than cheesecake.

It came from a recipe card from Hershey's.

Easy Chocolate Lover's Cheesepie

3 8oz packages of cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp vanilla
2 cups mini semisweet chocolate chips, divided
1 9oz graham cracker crumb crust (the bigger size)
2 Tbsp whipping cream

Heat oven to 450.

Beat cream cheese and sugar in large bowl with mixer until well blended.  Add eggs and vanilla, beat well.  Stir in 1 2/3 cups of the chocolate chips.  Pour into crust.

Bake 10 minutes.  WITHOUT OPENING THE OVEN DOOR reduce heat to 250.  Continue baking for 30 minutes or until just set.  Remove from oven to wire rack.  Cool completely.  Cover, refrigerate until thoroughly chilled.

Place remaing 1/3 cups chocolate chips and whipping cream in microwave safe bow.  Microwave on high 20-30 seconds or until chips are just melted (stir half way through and check frequently -- chocolate retains it shape when melting and can burn very easily!).  Mixture should be smooth when stirred.  Cool slightly.  Spread over cheesepie.  Refrigerate 15 minutes or until topping is set.  Serve cold.