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
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
1 Tbs vanilla
3 cups semi-sweet chocolate chips
2 cups walnuts, chopped coarsely
(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
- Heat oven to 325° convection (350° standard). Butter two pie pans (we use Pyrex).
- Combine flour, salt, baking soda and baking powder.
- Cream butter with both sugars over medium high until fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
- 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.
- Divide batter between two pans and smooth with a spatula.
- Bake until light golden brown on top. Pies will be slightly firm, but still be a bit soft (don't overbake). Cool completely.
- 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.
- Once pies are topped, they must be refrigerated. Untopped, they store best at room temperature.