Thursday, November 5, 2015

Everything's Better With Butter

 We've already established how much I adore November and, how, in my humble opinion, it ushers in the best meal of the year- Thanksgiving dinner. But let's get down to business, shall we? One of things I love most about this dinner is the sheer volume of food choices you're afforded in a single setting. It's like having your own personal Luby's Cafeteria for the day. You have the fancy schmancy eats, like sweet potato casserole with roasted marshmallows on top. You have the stock standards- green beans, mashed potatoes, and rolls. But we all know who the star of this show is, and it ain't the turkey. It's the pie. It's always about the pie. In our family, there's one type of pie in particular that steals the show every time- GrandMary's Chocolate Chip Pie.
thanksgiving wine meme - Google Search:
I first tasted this pie when Graham and I were dating in college. His mother used to make it for special occasions and for her boys' birthdays instead of cake -it was that good.  In honor of Thanksgiving, and knowing y'all will be making pies in the near future, I thought I'd share this recipe with you. It comes together in a snap and is flat out delicious. My mom was in town for a visit last week, so I drafted her as my sous chef to show you how it's done. As always, no worries, the recipe is provided at the end of this post. So grab your apron and preheat that oven, cause here we go.
Here's everything you'll need to make this baby. I use store bought pie crust, because it cuts down on the prep time and, honestly, it turns out so much better than any crust I've ever been able to make on my own. Mine always seem to turn out "meh", despite my best efforts. So to all you pie crust ninjas out there,  please share your secret of success with me. *nudge, nudge* I'm talkin' to you, Vanessa, but no pressure :-)
Have your sweet mother arrange the uncooked dough in a pie tin while on her vacation. Set it aside and tell her again how much you love her.
In a separate bowl, crack two eggs. Beat these until they are light and fluffy.
Add the flour, white sugar, and brown sugar.
 Mixing again until everything is combined.
 Stir  in the melted, cooled butter. Just a few quick notes here. Make sure that butter is completely cool or it will melt the chocolate chips before their time. Also, in a pinch, you can substitute stick margarine for the butter in this recipe, but I would try to avoid it. I think it changes the texture of this pie and makes the filling settle a little wonky. Don't get me wrong, it'll still taste incredible, but use butter if you can.  
 Once the butter is completely blended in, add your chopped pecans.
Add your chocolate chips.
 Continue mixing until thoroughly incorporated. Look at all that yummy goodness. It's usually at this point in the recipe where I begin to seriously consider scrapping the whole pie idea. It takes everything I have to keep from grabbing the nearest spoon and calling it a day. Do your best to resist the temptation here ladies, we're almost done.
Scoop everything into an unbaked pie shell. 
 Smooth it out evenly and pop it into an oven preheated to 325 degrees. Bake for 60 minutes. 
Here's the finished product, right out of the oven and cooled off a bit. My crew likes to eat this pie with ice cream, while it's still warm, but it's equally scrumptious ice cold, straight from the fridge. Don't ask me how I know that, I just do. 
Now go stock up on that butter. With Turkey Day right around the corner, you're gonna need it. 
Here's that recipe I promised you.

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