Ingredients
Scale
- 1 ½ cups granulated sugar
- 1 stick unsalted butter, room temperature
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- 1/3 cup carob powder
- ½ cup carob chips
Instructions
- Preheat oven to 325 degrees F. Butter an 8 or 9 inch round pie plate.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs one at a time, as well as the vanilla.
- Stir in the flour and carob powder until just combined. Stir in the carob chips until distributed.
- Pour batter into the prepared pan and smooth into an even layer. Bake 35-40 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Serve warm or room temperature. Pie may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Love and Olive Oil
- Prep Time: 10 minutes
- Cook Time: 40 minutes