Want to make a guaranteed home run dessert?Like my baseball talk? Baseball practice started today, accompanied by a foot of snow.
I promise if you make this dessert, everyone who eats it, will love it.
What’s not to love? Chocolate chip cookie filling + homemade pie crust = love. Yes, homemade pie crust.
Store bought crust? lalalalalalalala. I can’t hear you.
Original Toll House Pie
- 1-9 inch unbaked pie crust (recipe included)
- 3/4 cup butter at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour (3/4 cup if omitting nuts)
- 1 1/2 cups chocolate chips, Nestle semi-sweet are best for this recipe
- 1 cup coarsely chopped nuts
- 1/2 teaspoon salt
- Pie Crust:
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup solid shortening
- 1/4 cup cold water
- Preheat oven to 325 degrees.
- Cream butter and sugars together until light and fluffy. Add eggs, one at a time and vanilla until blended well. Next, add all of the dry ingredients into the same bowl, mixing all at once,just until wet and dry ingredients are incorporated.
- Pour filling into unbaked pie shell (recipe below).
- Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.
- Serve warm with vanilla ice cream.
- Pie Crust: Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Fill and bake as directed above.