How Do You Make The Best Chocolate Chip Pie Ever?

Here it is folks: The Chocolate Chip Pie Blog****Seriously, this is one of my signature dishes and there is absolutely NOTHING fancy or gourmet about it; it is just simply scrumptious! Of course, I can't claim this recipe; it is THE official Nestle Toll House Chocolate Chip Pie recipe. I'm actually not even sure where I first saw it, but I have been making it for probably about 20 years.
Unlike some of my other pies, this one is so homey and humble that it gets a frozen pie shell rather than one that I make from scratch. The pie is so sinfully rich and delicious that it doesn't mind one bit that it has a store-bought crust. I also think I added the vanilla and doubled the recipe...but otherwise it is pure NESTLE.
I use my handy dandy stand mixer ('The Lime Green Machine") when I make this at home, but when I'm visiting friends (and the urge for pie strikes) I have easily used a little hand mixer.

Ingredients:
2 unbaked deep dish pie crusts (Don't skimp! Buy the best frozen crusts available at your market)
4 large eggs
2 1/2 sticks unsalted butter softened
1 cup all-purpose flour
1 cup granulated sugar
1 cup dark brown sugar
1 tablespoon vanilla
12 oz. semi-sweet chocolate chips
Vanilla or Coffee Ice Cream to top it off.  

Preheat the oven to 325 degrees and then crack the eggs into the mixing bowl and blend until foamy.

This would be the perfect time to GENTLY soften the butter in the microwave IF you've forgotten to leave it out for awhile at room temperature.

Next-- SLOWLY add the flour, sugar and brown sugar to the mixing bowl and blend all ingredients.
If you've softened the butter in the microwave, don't add until it has had a chance to cool down.
Once completely cool, slowly blend into the rest of the batter. Add the tablespoon of vanilla at this stage as well.

This is what the yummy batter looks like BEFORE you stir in the chocolate chips. DON'T use the mixer for this step. Gently stir the chips into the batter by hand with a rubber spatula.
Now the batter is ready to fill the pie shells. Put the 2 shells on a baking sheet (in case of spillage) and try to evenly split the batter between the two shells.

Are you still with me???? We are almost there! Put the pies into the 325 degree oven for about 60 minutes and then let them cool down a bit before you serve!

GORGEOUS!!!! Now comes the hardest part of this whole endeavor: You and your lucky guests have to decide whether or not you are HOTTIES or COLDIES.  This pie has a very different texture depending upon whether or not you serve it warm from the oven or chilled in the refrigerator. 
I am a HOTTIE (that was fun to type!)...I really like the pie best when it is warm and gooey and topped with coffee ice cream. However, I am well aware that pie lovers come in all shapes and sizes and there is definitely a very vocal contingency who much prefers the pie cold. When chilled, it has a very solid, firm consistency and can even be eaten without a fork--like a giant cookie slice!
One more note for all the HOTTIES out there: If the pie is chilled and you are yearning for it warm, it heats up really well in the microwave--one slice at a time!


Bon Appetite!!