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 Original Toll House Pie 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
- 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.