I've had a go at making numerous other chocolate chip treat plans throughout the years, and keeping in mind that every one of them are delectable (truly – how could a chocolate chip treat NOT be delightful?) the Toll House formula is as yet my top choice!
So given the amount I cherish those great chocolate chip treats, I never figured it could be enhanced. That is – until – I attempted the present formula for a Toll House Chocolate Chip Pie.
This Toll House Chocolate Chip Pie is unfathomable! It has the great flavors – a sweet, rich hitter with chocolate chips and pecans – yet in pie structure.
As this Toll House Chocolate Chip Pie prepares, it shapes very nearly a crackly top – and when you nibble into your cut it's thick and delicate and fudgy with smash from the hacked pecans. The first occasion when I made this pie – my better half Jack's eyes folded into the back of his head as he took his first nibble – it is that great!
- 1 unbaked 9-inch deep-dish pie shell
- 2 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 to room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- Vanilla ice cream (optional but highly recommended, for serving)
- Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
- In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
- Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
- Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
- Serve warm with vanilla ice cream.
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