Toll House Chocolate Chip Pie
Earlier this month I went to a local restaurant for lunch with my mom and a friend. As the hostess seated us she took us right by a large glass display case with the top covered in desserts. I am sure this is a strategic seating plan and I am here to tell you – it works! We ogled over German Chocolate Cake, New York Style Cheesecake covered with caramel sauce, Plantation Pie and Toll House Pie.
As each of us ordered chicken salad served in a fresh tomato I think we were all waiting for the other one to mention “dessert.” Well, they had us. After our light lunch we spent 10 minutes or so discussing why we should each order a dessert. I am here to tell you, my husband, my mom and I never order 3 desserts. However, we regularly rationalize that if we “split” a dessert, the calories will hardly count.
All reason left us on this particular day and a very good sales manager convinced us we hadn’t lived until we tried their Toll House Pie. The first thing I noticed was that the crust was really, really dark. I mentioned this to her and she said, “Oh, when you use a convection oven you can’t cover the pie crust because the tin just blows off.” Did I mention “all reason left us”? Three pieces of Toll House Pie later I told the ladies, “I can do better than this.” (I didn’t tell the manager though.)
What I really like best about this recipe is that it has only a few ingredients and they are those that I most generally have on hand. One pie can easily feed 8 people as you can cut the pieces fairly small as it is pretty rich. Hope you like this one, we do!
TOLL HOUSE PIE
The sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream. Serve with strong coffee or tea.
Ingredients
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup (6 oz.) chocolate chips
- 1 cup chopped nuts
- Sweetened whipped cream or ice cream
Directions
PREHEAT oven to 325° F.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts. Spoon into pie shell. 
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.
Cool on wire rack. Serve warm with whipped cream, if desired.
Rich, Nutty, and Chocolate!
Nuts – my pantry wouldn’t be complete without several kinds of nuts. Keep in mind that nuts have a high percentage of oil and can turn rancid quickly. I store mine in the refrigerator or freezer to keep them fresh.
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