Chocolate Chip Pie | Real Women Store Grub

I adapted this recipe from one my roommate, Mary S., used to make when we were in college! Served with vanilla ice cream, it’ll satisfy all your deep-seated chocolate and sweet cravings! The beans make the top a bit crustier than I remember, but it was still the pie my kids devoured first. –Mellyn

Yield: 8

2 tablespoons navy bean flour*
1/2 cup water
1/4 cup egg powder — beaten**
6 tablespoons water
2 teaspoons vanilla
1 cup sugar
1/2 cup flour
1 cup semisweet chocolate chips***
1 pie crust (9 inch)

Whisk 1/2 cup water into navy bean flour in a large measuring cup or bowl. Microwave for 30 seconds and whisk again. Repeat 3 times, keeping a careful watch! Sometimes the beans try to boil over. The resulting mixture should be thick, like what you’d get from blending a can of beans.
Add egg powder to 6 Tablespoons water and whisk until powder is dissolved.
Combine bean mixture and egg mixture. Add vanilla, sugar and flour. Stir well, until creamy. Add chocolate chips.
Pour into pie shell. Cover edges of crust with foil to prevent them from burning.
Bake at 350 degrees for 50 minutes to 1 hour, removing foil for the last 10 minutes or so.

*I know, more beans! I’m just so curious now…you can also use 1/2 cup canned navy beans blended with the liquid OR 1/2 cup butter.

**If you’d like to use fresh eggs today, replace the egg powder and 6 Tablespoons of water with 2 eggs.

***We wondered how it would taste with milk chocolate chips…let us know if you try it!