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    Chocolate Chip Pie ~ Gluten-Free

    I needed to make a quick dessert last Saturday, so I turned to an old favorite.  This is a dessert that I first made when I was 13 or 14 years old (Jon’s age!).  I pulled out a frozen pie crust from Whole Foods Bakehouse


    Nestle’ Toll House Chocolate Chip Pie

    1 unbaked pie shell (I used Wh0le Foods Bakehouse GF Pie Crust)

    2 large eggs

    1/2 cup GF Flour (I used Pamela’s Baking & Pancake Mix)

    1/2 cup sugar

    1/2 cup packed brown sugar

    3/4 cup (1.5 sticks) butter, softened

    1 cup Semi-sweet chocolate chips

    1 cup chopped nuts (I omitted this b/c I didn’t have enough)

    Sweetened whipped cream or ice cream for topping (I used Cool Whip in a can)

    Preheat oven to 325.

    Beat eggs in large mixing bowl on high speed until foamy.  Beat in flour, sugar & brown sugar.  Beat in butter.  Stir in chocolate chips & nuts.  Spoon into pie shell.

    Bake for 55 to 6o minutes or until knife inserted halfway between the center & the edge comes out clean.  Cool on wire rack.  Serve warm w/ whipped cream or ice cream.

    **I baked for about 50 minutes.  Keep a close eye on this.  Mine almost looked overdone on the top, but was perfect. 

    **If you don’t want all the chips to sink to the bottom, either use mini chocolate chips or dust with GF flour or cocoa. 

    This was a huge hit.  I forgot just how simple & delicious this dessert is.  The only bad thing….Jon dropped the last 2 pieces on the floor!! ACK!!  I was almost in tears. 

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