The Pioneer Woman Tasty Kitchen
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Chocolate Chip and Walnut Mini Pies

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Level: Easy

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Description

Whether you choose one 9″ pie or several mini pies, this recipe delivers BIG on flavor. Celebrate great accomplishments with this winning recipe.

Ingredients

  • 2 whole Pie Crusts, Store Bought Or Your Favorite Recipe For Two 9" Crusts
  • 2 whole Large Eggs
  • ½ cups All-purpose Flour
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar, Firmly Packed
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¾ cups Unsalted Butter, Softened
  • 1 cup Chocolate Chips
  • 1 cup Chopped Nuts (pecans Or Walnuts)
  • 2 teaspoons Turbinado Sugar (optional)
  • Sweetened Whipped Cream (optional)

Preparation

Preheat oven to 325 F.

Roll out your pie dough and cut out five rounds that will fit your 5 mini pie pans. Mine mini pie pans hold 3/4 cup, but check your pans as sizes differ. Line each mini pie pan with pie dough, trimming off the excess crust and fluting the edges.

Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugars, vanilla, salt and soda. Beat in butter. Stir in chocolate chips and nuts.

Spoon the batter into the individual pie shells. Sprinkle tops lightly with turbinado sugar, if desired.

Bake for 50 minutes or until a tester inserted into the middle of the pie comes out clean. Then remove the pie from the oven and cool on a wire rack. Serve warm with whipped cream, if desired.

Note:
This recipe will fill one 9″ pie should you desire to make one regular sized pie. If you do this, use only one pie crust and bake for 55 to 60 minutes.

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