The filing I wasn't too worried about. It was the crust. I used a pat-a-pan crust recipe, where you actually mix the dough in the pie plate, then pour in the appropriate filing. It can't be used for double-crust pies (like peach or apple), but I'm not there yet anyway.
The pie was fantastic. It's like a warm, gooey chocolate chip cookie--so rich I only had one piece. With cold milk, it's divine.
So, here's the recipe, from The Amish Cook's Baking Book
Snow Day Pie
For the crust:
Pat-A-Pan pie crust
makes one single 9-inch crust (no overhang)
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 c. vegetable oil
- 3 tbsp. cold milk
Place the flour, sugar and salt in a 9" pie pan and mix with your fingertips until evenly blended. In a measuring cup, combine the oil and milk and beat until creamy. Pour all over the flour mixture. Mix with a fork until the flour mixture is completed moistened. Pat the dough with your fingers, first at the sides of the plate then across the bottom. Flute the edges.
The shell is now ready to be filled. (If you are preparing a shell to fill later, or your recipe requires a pre-baked crust, preheat over to 425 degrees. Prick the surface of the pastry with a fork and bake until golden brown, about 15 minutes. Check often and prick more if needed.)
Chocolate Chip Pie
- Pat-a-pan pie crust (above)
- 1 c. sugar
- 1/2 c. all-purpose flour
- 2 large eggs
- 1/2 c. melted butter
- 1 1/2 c. semi-sweet chocolate chips
- 1 tsp. vanilla extract
In a large bowl, combine the sugar and flour; stir in eggs and butter until the batter is well-blended and smooth. Add the chocolate chips and vanilla extract; mix until smooth and the chips are evenly distributed. Pour into the unbaked pie shell. Bake at 350 degrees until golden brown, 40-45 minutes. Cool on wire rack or windowsill until pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about five days.
Enjoy with a glass of cold milk.