KATHLEEN'S BAKE SHOP CHOCOLATE CHIP PIE

"I made this pie before I opened my store in 1980. My Dad said it would never sell because people like fruit pies. During my first year in business this turned out to be one of our best sellers - because it was different. I describe it to customers as a cross between a brownie, a cookie, and fudge. It’s very rich, so serve small slices."

1 unbaked 9-inch pie shell (recipe follows)
2 eggs
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 firmly packed brown sugar
3/4 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped walnuts
vanilla or coffee ice cream (optional, to serve)

Preheat oven to 325 degrees F.

If making shell from scratch, use one-half recipe Pie Pastry. Set shell aside.

In a large bowl, bear eggs. Add flour and sugars. Mix well. Add butter and stir.

Stir in chocolate chips and walnuts. Pour mixture into prepared pie crust.

Bake for 1 hour, or until center is firm. Remove pan to wire rack to cool.

Serve with vanilla or coffee ice cream, if desired.

Makes one (9-inch) pie

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PIE PASTRY
Makes enough pastry for a double-crust pie

This is a good, all-purpose crust for a double-crust pie. It’s quite flaky and buttery and can be halved for a single-crust pie.

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
3 tablespoons cold water
I tablespoon fresh lemon juice

In a medium-sized bowl combine flour and salt. Cut in butter with a pastry blender, two knives, or with your hands. When mixture is the size of peas, add water and lemon juice. Toss gently with a fork.

Divide pastry into two equal halves. Roll out one half on a lightly floured surface, in a circle 3 inches larger than the pie pan you plan on using. Fit round into pie pan and either flute edges by turning excess underneath around the edge of the rim, or leave as is for a double-crust pie.

For a top crust, roll out second half the same size and shape and place over filling. Seal edges; trim and flute as desired.

Source: Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King