Chocolate Chip Pie The Deen Brothers Food

CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 350 °F. Grease 2 (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, 1 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 and confectioner's sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

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:

• 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 BUTTERMILK PIE

Steps:

• Preheat oven to 325 degrees F. Position a rack in the center of the oven.
• Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
• In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
• Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

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.

KENTUCKY DERBY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
• Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until set, 45 to 50 minutes.

ULTIMATE CHOCOLATE CREAM PIE

Steps:

• In top of double-boiler mix sugar, flour and salt.
• Whisk in 1 cup of the milk until smooth.
• Bring to a boil over medium heat, stirring briskly.
• Continue to stir and let boil until smoothly thickened (about 2 minutes).
• Remove from heat.
• With fork, beat eggs with remaining 1 cup of milk.
• Gradually stir into hot mixture.
• Return to heat and bring to a boil.
• Stir and boil until mixture thickens (about 1 minute).
• Remove from heat and stir in margarine and vanilla.
• Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
• Spoon into prepared pie crust and cool.
• Serve with real whipped cream.
• For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
• For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
• I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).

NESTLE TOLL HOUSE CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325*.
• Beat eggs in large mixer bowl on high speed until foamy.
• Beat in flour, granulated sugar and brown sugar.
• Beat in butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
• Cool on wire rack.
• Serve warm with vanilla ice cream, if desired.

THE DEEN BROTHERS' BBQ CHICKEN

Steps:

• 1. Preheat oven to 375°F or prepare a grill (brush the grill grate lightly with oil).
• 2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
• 3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

CHOCOLATE CHIP PIE

Steps:

• 1. Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.
• 2. 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.
• 3. 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.
• 4. 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.