Toll House Pie
When our middle child turned 18 a couple of weeks ago, he didn't ask for a cake. He asked for Toll House Pie. We hadn't made it in awhile, and as soon as he mentioned it, I got that hankering that wouldn't abate, so my daughter whipped up a couple. After those were gone, my son baked another one. And right now, as I'm typing this, I'm craving it again. It's like a huge, gooey chocolate chip cookie with a delicately crisp top cradled in a buttery crust. Oh. My mouth is watering.
We first experienced this pie at an Ohio chain called Grinders which serves amazing eastern-style grinders and cheesy potatoes. We'd often hit Grinders after church when we lived near one. Now that we don't live near one, I have to make my own cheesey potatoes and Toll House Pie if I want my fix.
If you want to make your own crust for this, the pate brise is perfect. If not, I haven't seen anyone in my family turn their nose up at a premade unbaked pie shell. Either way, make sure to have some good vanilla ice cream on hand. And the ingredients for another pie.
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Toll House Pie
From Nestlé
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.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional--I leave these out)
Sweetened whipped cream or ice cream (optional)
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.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional--I leave these out)
Sweetened whipped cream or ice cream (optional)
Directions
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar, then butter. Stir in morsels and, if using them, nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve warm with good-quality vanilla ice cream. Or just eat it straight out of the pan with a huge glass of iced milk.
If you're using a frozen pie shell, be sure to use a deep-dish style to hold all the deliciousness. The crust should be thawed completely before spooning in the filling. Bake on a baking sheet and bake for an extra 5 minutes or so.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar, then butter. Stir in morsels and, if using them, nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve warm with good-quality vanilla ice cream. Or just eat it straight out of the pan with a huge glass of iced milk.
If you're using a frozen pie shell, be sure to use a deep-dish style to hold all the deliciousness. The crust should be thawed completely before spooning in the filling. Bake on a baking sheet and bake for an extra 5 minutes or so.