I wanted to share a recipe today for my favorite fall-time desert, Tollhouse Pie!
I grew up in a small town with a chef that would bake this exact pie and we would sell them for fundraisers. What a wonderful way to look forward into the cooler months than with something special from my childhood.
Before you scroll down for the recipe, here is a quick “Cooking with Jennifer” video.
(Jeremiah shot and I edited on our new Canon C300 Mark II – and yes, this is how all baking and cooking goes in my house. I’m still learning, okay?! )
- 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 dish pie plate with the unbaked pie crust, (or grab a pre-made one if you’re more comfortable with that) 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 60-70 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.