Toll House Pie
Last week I lured my friend Karl over to help me with some home project this single girl couldn’t do on her own. The lure came with the promise of dinner. It was a good excuse to make a steak dish, since I don’t eat meat. That explains why it is a rare blog entry that will feature beef here on Adventures In The Kitchen.
For dessert I needed something quick and had all the ingredients to make a Toll House Pie. It is a cookie in a pie. It is sinfully good and people will want more even while saying they shouldn’t. Top it with a scoop of vanilla ice cream for an added bonus.
These pictures are pitiful I know, I just started talking with Karl and forgot to take more pictures. My friends humor me, allow me to take pictures before serving them the food. I am sure that is a blatant violation of dinner party etiquette. Oh well, once you serve them this slice of chocolate goodness they will forget all about it.
Toll House Pie
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.) semi sweet chocolate chips
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. 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.
