Bake 350 for 40 minutes then LOWER heat to 325 for 20 minutes
Makes 1 pie – Can be doubled for 2 Pies
1 – 9 ¾” Deep Dish frozen pie shell, pre-baked***
1 – Cup of Sugar
½ – Cup of Bob’s Red Mill Gluten Free 1 to 1 Flour
3 – Eggs
1 – Stick of butter or margarine (melted and cooled)
1 – Cup of Ghirardelli Dark Chocolate Chips
1 – Cup of chopped pecans or walnuts
1 – Teaspoon of vanilla
****Before I begin mixing the batter I bake the pie crust. I take a fork and make many “holes” all over the bottom of the crust (so the crust won’t puff up while baking) and then I pre-bake the pie shell at 350 about 10/15 minutes or more until light brown. About every 5 minutes check the crust, if it starts to “puff up” just open the oven and take the fork and make more “holes.” I cook the crust first because sometimes it does not bake well on the bottom if you just put the batter in and then bake it. I like the bottom crust to be brown and flaky!!!!!!
Melt butter and set aside to cool. In large bowl mix flour and sugar, add beaten eggs to flour mixture and mix well. Add melted butter and mix well. Add chocolate chips, nuts and vanilla.
Pour into pre-baked pie shell.
Bake at 350 for 40 minutes then LOWER heat to 325 and bake an additional 20 minutes to make sure the top is brown and flaky. Can be served warm (it is soooo good warm), with ice cream or cooled.