Getting ready for a run outside, I surveyed my clothing. For once in my life, I had actually set out some clothes that fit me well, matched, and were weather appropriate.  Yep, I was taking my hefty self out to exercise and I was going to look good doing it.  Oh yes, I was feeling fine.

I put on my running gear and headed for the backdoor. Picking up my house keys, I went to put them in my pocket, but there was a problem.  There were no pockets.  Well, the shorts had pockets, I just could not access them, because much to my surprise, my shorts were on inside out.  To make matters worse, they were compression shorts.  Don’t get me wrong, they do feature an outer shell, so the compression part usually keeps all of me in the right places and the outer shell makes the shorts acceptable to the world.  Unfortunately, now I was a mess.  Reversed shorts compressing the shell into nether regions and unnatural bumps and folds allover.  The seams showing were the least of my worries.  My grand fashion triumph had instantly turned into a fashion failure of epic proportions.  Nope, no running away from this reality, plus the reversed compression shorts probably would have prevented me from running very far anyway.

Me pictured in one of my better running moments.

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“The best of both worlds, the ‘Chocolate Chip Pie’ is a pie that tastes like a cookie. It really is like getting a big slice of chocolate chip cookie, in a piece of pie portion.  Yummy, easy to make, and innovative.  Pie perfection.  Also, I know it sounds wrong to use the frozen store bought pie shells, but I have tried these before with a homemade crust and trust me, these pies just taste better using the store bought frozen crust.”  – Cookie Dave

CHOCOLATE CHIP PIE

2 (9 inch) unbaked frozen deep dish pie shells

4 Eggs

1 cup Flour

1 cup Sugar

1 cup Brown Sugar

1½ cups (3 sticks) Butter, softened

2 cups (1 bag) Semi-Sweet Chocolate Chips

Begin to thaw frozen pie shells. It takes about 20 minutes to thaw.

Preheat oven to 325 degrees.

Mix the eggs on high speed until foamy.

Mix in the flour, sugar, and brown sugar.

Mix in the softened butter.

Stir in the chocolate chips.

Pour half of the batter into each of the pie shells.

Place the pies onto a cookie sheet.

Bake for about 1 hour and 20 minutes. For the first 50 minutes, have the pie crusts covered with shields, in order to avoid having the crusts burn.  Remove the pie crusts and finish baking.

At about 1 hour, begin checking on the pie by inserting a knife halfway toward the middle. If the knife comes out clean (or mostly clean) and the top of the pie is brown, your pie is done.

Place on a cooling rack and enjoy warm (or room temperature).

Makes about 8 pieces of pie.

Revised Source: Nestle Toll House

Behold the beauty of four freshly baked Chocolate Chip Pies!