Chocolate Chip Cloud Pie

When we served desserts at our restaurant, this was always one of the best sellers.   Now it's a recipe we pull out at home when we want something really rich and decadent.  It's also one of the few desserts that everyone in the family loves, not something that occurs often thanks to all of our strong opinions and unusual dessert preferences (need we remind you of our ketchup sufganiyot?).

This is an odd recipe because it makes two pies, which was perfect for the restaurant but not always at home.  Since it's a difficult recipe to divide, we suggest you make one for yourself, and one to give away.   You'll have no problem finding eager recipients.  Or if you're like us, keep them both.  Top only the first one and store the extra baked pie untopped at room temperature until you've polished off the first pie. 

Chocolate Chip Cloud Pie

Ingredients

Pie
2 3/4         cups       unbleached A.P. flour
1 1/2         tsp          salt
1 1/4         tsp          baking soda
1               tsp          baking powder
1               cup         butter, room temp
1 1/2         cups        light brown sugar, packed
1/2            cup         granulated sugar
3                              eggs
1               Tbs         vanilla
3               cups        semi-sweet chocolate chips
2               cups        walnuts, chopped coarsely

Topping
(divide in 2 if you're going to top the pies one at a time)
4               cups        heavy cream
1/4            cup          powdered sugar, sifted
1/2            cup          mini semi-sweet chocolate chips

Procedure

1. Heat oven to 325° convection (350° standard).  Butter two pie pans (we use Pyrex).
2. Combine flour, salt, baking soda and baking powder.
3. Cream butter with both sugars over medium high until fluffy.  Add eggs one at a time, mixing well each time.  Add vanilla.
4. Add dry a little at a time.  Scrape down bowl so everything is well combined.  Add chips and walnuts and mix on  low until evenly distributed.
5. Divide batter between two pans and smooth with a spatula.
6. Bake until light golden brown on top.  Pies will be slightly firm, but still be a bit soft (don't overbake).  Cool completely.
7. For topping, whip cream.  Once whipped, add powdered sugar and combine well on low.  Add chocolate chips.  Top pie(s) with whipped cream, then sprinkle more mini chocolate chips on top.
8. Once pies are topped, they must be refrigerated.  Untopped, they store best at room temperature.