….aka Toll House Pie! This pie has long been filed away in my favorite cookbook for years. It’s a classic, mostly served in restaurants throughout. It’s rich, decadent, chocolatey, firm textured and studded with walnuts. Serve up a slice with some vanilla ice cream, whip topping, or nothing! I’m just bringing an old classic back! ENJOY!
3/4 cup All-purpose flour
3/4 cup Sugar
3/4 cup light Brown sugar, packed
1/4 tps. Salt
1 cup REAL Butter, melted
1 – 1 1/2 cups semi-sweet chocolate chips (I have also used dark chocolate chips)
1 cup Walnuts, chopped
1 (9-in. deep dish) frozen premade Pie crust, thawed
Vanilla ice cream, for topping
Preheat the oven to 325 degrees. Place the butter into a microwave safe dish and melt, allow to cool.
In a large mixing bowl, beat the 3 eggs until foamy.
Combine the rest of the ingredients, except for the chocolate chips and walnuts, into a large mixing bowl. Mix well to thoroughly combine, mixing for about 1 minute. Add the melted butter and mix again for about 2 minutes.
Add the chocolate chips and the walnuts. Stir with a spatula to combine well.
Pour into your prepared pie shell. The pie shell I used here is the type you have to unroll and place into your pie plate. You can certainly use your favorite pie crust recipe as well.
Bake for about 1 hour and 5 – 10 minutes, until the edges are golden brown and the top is somewhat firm. If you find that the edges are browning too quickly, tear a sheet of aluminum foil and cover the it. Remove from oven and set aside to cool completely before slicing. You can serve it warm with vanilla ice cream, topped with whip topping or just plain. ENJOY!