Chocolate Chip Pie Mix Food

PECAN-CHOCOLATE CHIP PIE

Steps:

• Basic Sweet Pie Crust:
• For the Basic Sweet Pie Crust:
• Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
• Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
• Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
• For the pie:
• Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
• Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
• Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
• Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
• Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.

NESTLE® TOLL HOUSE® CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
• Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

CHOCOLATE CHIP PIE

Steps:

• Mix ingredients together.
• *Add chips last, so the butter doesn't melt them.
• Pour in an unbaked pie shell.
• Bake for 1 hour at 325 degrees.
• Let cool.
• Pie will appear to have 3 layers when cut.

CHOCOLATE CHIP PIE (THE DEEN BROTHERS)

Steps:

• Preheat oven to 350°F; grease two 9-inch pie plates; set aside.
• In a large bowl, sift together the flour, salt, baking soda, and baking powder.
• In the bowl of 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 3 cups chocolate chips and, if desired, the walnuts.
• Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• Bake about 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 the pies cool, whip the cream until soft peaks form (tips curl).
• Add the confectioners' sugar and whip until just combined.
• Fold in the chocolate chips.
• Refrigerate whipped cream until ready to use.
• Spread the whipped cream over the pies and serve.

CHOCOLATE CHIP PIE

Steps:

• Pre-bake the pie shell.
• Cool.
• In a large bowl mix the flour, white sugar, brown sugar, eggs and melted, cooled butter.
• Mix in the chocolate chips.
• Pour into cooled, baked pie shell.
• Bake at 325 degrees for 1 hour.

CHOCOLATE CHIP MOUSSE PIE

Steps:

• In a microwave safe dish melt chocolate chips,stir until smooth and cool for 20 minutes.
• While the chocolate is cooling, mix together cream cheese and vanilla until smooth.
• Beat in melted chocolate,mixing well.
• Fold in whipped topping.
• Pour into pie crust, and add extra topping if desired.
• Chill for 4 hours.

CHOCOLATE CHIP PIE MIX

Steps:

• To make the dry mix:.
• Place sugar and flour in small bowl and blend with a wisk. Place this mixture into a small heavyweight plastic baggie. Label it "Dry Ingredients".
• Place remaining ingredients in another bag. Label it "Chocolate Packet".
• Attach bags together and give with instructions for "Making Chocolate Chip Pie".
• Making Chocolate Chip Pie Instructions:.
• Add "Dry Ingredients" from pie mix to a large bowl. Add melted butter and eggs.
• Mix until moistened.
• Gently stir in "Chocolate Packet" from pie mix.
• Place mixture in pie crust.
• Bake at 350 for 35-40 minutes.