Chili's Chocolate Chip Paradise Pie
This homemade Chocolate Chip Paradise Pie is soft, chewy, and loaded with milk chocolate chips, coconut, and walnuts. Serve it warm with vanilla ice cream, caramel sauce, and hot fudge for a rich restaurant-style dessert. Since it makes a full jelly roll pan, it is perfect for parties, potlucks, and feeding a crowd.
Servings 24 servings
Calories
Equipment
Ingredients
- 1 ½ cups butter melted
- 3 cups brown sugar firmly packed
- 6 eggs
- 3 tsp vanilla
- 3 cups flour
- 1 tsp. baking powder
- 1 cup walnuts chopped
- 1 cup coconut
- 2 cups milk chocolate chips
- vanilla ice cream
- caramel sauce
- hot fudge sauce
- more walnuts chopped - optional, I only had enough to make the pie, but more to go on top would have been fabulous
Instructions
- Preheat oven to 325 degrees. Grease a jelly roll pan (this is the baker's half-sheet size - it's like 11 1/2 inches x 16 1/2 x 1 inch), or you could use two 9x13-inch pans. The pie may be a little thicker and may take a little longer to cook.
- In a large bowl, combine sugar and melted butter; beat with an electric mixer. Add eggs, one at a time, and vanilla; mix well.
- Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well.
- Stir in nuts, coconut, and chocolate chips. Pour batter into prepared pan.
- Bake for 40+ minutes until a toothpick inserted in the center comes out clean.
- Serve warm, or reheat individual servings in the microwave (10 seconds for a serving). Top with ice cream drizzled with caramel sauce and hot fudge sauce, then sprinkled with chopped walnuts. Or just eat them like a brownie or bar cookie. They are also excellent that way too. Makes 24.