Wednesday, 24 October 2012 07:19

Chocolate Chip Pumpkin Pie

Written by colleen
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Oh, October. I really and truly do love you. I must admit that each year I'm a little hesitant about your arrival, but once you start giving me your crisp cool air and enough oranges, reds, and purples to make any girl who has taken 2D color theory swoon I remember how much I've missed you.  Now that I've decided to stop being in denial that cold weather and shorter days are indeed right around the corner, all I can think about is pie.  After my weekly run to the farmers market and a visit to the park with Miss Crazy Pants, I headed back to my kitchen for some good old fashioned pie making and I knew exactly what I wanted to make, pumpkin pie.  I didn't want just any pumpkin pie though, I wanted my chocolate chip pumpkin pie. I've been making this recipe for a few years now, and quite honestly it's a small miracle that the pie ever made it to a photo shoot. By Sunday night I was shamelessly digging away at it after a giant pasta dinner (with duck prosciutto no less) and haven't been able to resist it for even a moment when I enter the kitchen. This time I added a little Cornelius applejack to mix things up and holy moly is it good.  I suggest this pie for breakfast, a mid-afternoon snack, or as a traditional post-dinner dessert.





Chocolate Chip Pumpkin Piepumpkin_pie-1720
by Stephania Stanley

What you need:      

For the crust (makes two 9 in. pie crusts): 

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 16 tbsp (2 sticks) unsalted butter
  • 1/4 cup to 1/2 cup ice water

For the filling: 

  • 1 15oz. can pumpkin
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. sea salt
  • 3 tbsp Applejack (or Bourbon)
  • 2 eggs, slightly beaten
  • 1 14oz. can sweetened condenced milk
  • 1 cup semi-sweet chocolate chips

What you do:

For the crust: 

In a food processor combine flour, sugar, and salt.  Pulse to mix. Add butter and and pulse until the mixture is similar to a rough cornmeal.  Keeping the processor going, slowly add the ice water one tabelspoon at a time.  Continue until the dough comes together while mixing in larger clumps. Be sure not to over mix.

Divide crust into two separate parts.  Form them into small discs, wrap in plastic wrap and refrigerate for about an hour (or freeze for about 15 minutes).  If you're not making a second pie within the next few days, store the second crust in the freezer until neeeded.

For the filling: 

Preheat the oven to 425° F. In a large mixing bowl combine pumpkin, spices, and applejack.  Using an electric mixer, stir until ingredients are well blended. Add eggs and condensed milk.  Mix well.  Add chocolate chips Stir to mix.  

Take out the pie crust and using a rolling pin, roll out the dough on a generously floured flat surface.  I suggest rolling and then turning the dough clockwise 1/4 of the way and repeating so that you get a nice even crust.  Once the crust is rolled out to approximately a 9-inch circle, gently place the pie crust into a buttered pie dish.  Fold the edges underneath itself and pinch the edges forming a traidtional pie crust pattern.  

Pour the filling into the crust.  

Bake at 425°F for 15 minutes.  Lower heat to 350°F and cook for an additional 35 to 40 minutes.  Cool pie for at least 30 minutes before serving. 

Serves 6-8.


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Last modified on Wednesday, 24 October 2012 10:59
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