I’ve been busy but not posting as much! We’re having our first big snow fall today! I woke up early to make a breakfast quiche and a chocolate chip pie!
The quiche is the same crustless quiche that I have been making since the holidays. This morning I added an extra egg, onions, parsley, chicken sausage, and vegan mozzarella cheese. As an aside, the additional egg and ingredients increased the baking time by 15 minutes.
I finally made the Red Lion Inn Chocolate Chip Pie! The story behind this is that I have had this recipe for 30 years and made it for the first time this morning. I lightened it up by using whole wheat flour and canola oil instead of butter. It was absolutely dreamy.
Chocolate Chop Pie
½ c cooking oil plus additional amount for greasing pan
1 c light brown sugar, firmly packed
2 eggs
½ t vanilla
1 1/3 c whole wheat flour
1 ¼ t baking powder
¼ salt
6 oz of chocolate chips
½ c walnuts, chopped (optional)
Directions:
*Preheat oven to 325 degrees F.
*Lightly grease a 9″ pie plate
*Beat the ½ cup of oil and brown sugar together in a large bowl.
*Add the eggs and vanilla and mix thoroughly.
*Sift the flour, baking powder and salt together.
*Add to the creamed mixture and mix together.
*Stir in the chocolate chips and nuts to make the dough resemble chocolate chip cookie dough
*Spread the batter evenly in the greased pie pan.
*Bake at 325 degrees F for 35-40 min. I test it with a toothpick inserted in the center to make sure that it comes out clean.
*Brush the pie with the remaining oil as soon as it comes out of the oven.
Cool and serve with ice cream.
Pie Reimagined 