Toll House Pie
This pie has all the wonderful iconic flavor of a chocolate chip cookie but in pie form. It is a buttery crust filled with a moist and soft cookie that is crammed with chocolate chips.
Servings: 8
Ingredients
- 2 eggs large
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar firmly packed
- 1 cup butter melted and cooled to room temperature
- 1 1/2 cups semi-sweet morsels or other baking chips
- 1 cup pecans or walnuts optional
- 1 pie crust unbaked
Instructions
- Preheat the oven to 325 degrees.
- Follow the directions on the pie crust package to prepare a single crust pie shell. Crimp the edges of the crust if desired and set aside. If you are using a pre-formed frozen pie shell, you will need the 9-inch deep dish size.
- Melt 1 cup of butter (2 sticks) and set aside to cool while you prepare the rest of the filling.
- In a large bowl, beat the 2 eggs until foamy.
- Add the sugar and brown sugar and mix well.
- Add the flour and beat on medium until blended.
- Slowly add in the melted butter with the mixer on low speed.
- Once all is combined and creamy, stir in the chocolate chips. Add the nuts now if you are using any.
- Pour the batter into the prepared crust.
- Bake for 50 to 60 minutes or until a sharp knife inserted into the center comes out with no liquid batter clinging to the blade. Place a pie ring or strips of foil around the edges of the crust after 20 minutes baking time so that they do not brown too much.
- Allow the pie to cool for at least ½ hour so that the filling can set up a bit. Serve the pie warm from the oven, at room temperature or zap slices in the microwave for a few seconds.