My pie choice is, Chocolate Chip Pie with Homemade Whipping Cream. I made this pie last year when I first started my blog. So I thought i would let this wonderful pie make it's debut again. I just found out about pie day a couple days ago. I apologize for not getting this post up on the actual Pi day, but it has been crazy around our house. We have been dealing with a really sick kiddo and his asthma, so needless to say Carson and I are not getting much sleep at all. They have changed his meds up some so, by day he is so hyped up which does not help his coughing episodes. He is slowly getting better. This pie immedietly came to mind when I thought which pie would be the perfect pie to celebrate Pi Day. To me this is the pie that comes pretty close to perfection. The whipping cream takes it over the edge. Mackenzie was so proud of herself when she helped me make this pie, that she got the first piece.
Umm, this pie looks like one great big chocolate chip cookie. Good by itself but hundreds times better with the topping.
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees 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, 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. (I did not use nuts my kids so not like them. Divide the dough between two 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 confectioners' 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.
*This recipe yields two pies. If you just want one cut the recipe ingredients in half *