Recipe: Red Lion Inn Chocolate Chip Pie with Hot Fudge Sauce

CHOCOLATE CHIP PIE WITH HOT FUDGE SAUCE

1/2 cup plus 1 tablespoon butter, melted, divided use
1 cup light brown sugar, firmly packed
2 eggs
1/2 teaspoon vanilla
1 1/3 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 (6 oz.) package semisweet chocolate chips
1/2 cup walnuts, chopped
FOR SERVING:
Vanilla ice cream
Hot Fudge Sauce (recipe follows)

Preheat the oven to 325 degrees F. Lightly butter a 9-inch pie plate.

Beat 1/2 cup of the melted butter and the 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. (The dough will resemble chocolate chip cookie dough.) Place the dough in the prepared pie plate. Flatten and smooth it out with a broad wooden spoon or your hand.

Bake at 325 degrees F for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Brush the pie with the remaining 1 tablespoon melted butter as soon as it comes from the oven.

Cool and serve with ice cream and Hot Fudge Sauce.

HOT FUDGE SAUCE

1/3 cup water
1 tablespoon butter
2 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1 cup white granulated sugar
2 tablespoons light corn syrup
Pinch of salt
1 teaspoon vanilla

In a heavy saucepan, over medium heat, bring the 1/3 water and butter to a simmer and heat until the butter is melted. Remove the pan from the heat and stir in the chocolate. Continue stirring until it has melted.

Add the white sugar, corn syrup, and salt, and mix well. Return the pan to the heat and bring the mixture to a boil without stirring. Cover and cook for 3 minutes, then uncover and simmer for 2 minutes longer. Remove from the heat and cool for 5 minutes.

Stir in the vanilla and serve.

Makes 1 (9-inch) pie
Source: The Red Lion Inn Cookbook by Suzi Forbes Chase