2 Eggs
1/2 c All-purpose flour
1/2 c Sugar
1/2 c Firmly packed brown sugar
-cup butter; softened
1 c (6-ounce package) NESTLE
-Toll House semi-sweet
-chocolate morsels
1 c Chopped walnuts
1 9-inch unbaked pie shell*
Whipped cream or ice cream
More Back of the Box Gourmet By Michael McLaughlin
The famous cookies, created by accident years ago at a New England inn
called The Toll House, have become a sweet American institution and have
spawned any number of equally chocolate- spangled treats. Naturally the
folks at Nestl6 , who purchased the Toll House name and made it famous,
feel they own the chocolate chip franchise, and among the many variations
on the theme they have developed, this blondie/cookie pie stands out.
*If using frozen pie shell, use deep dish style; thaw completely. Place on
cookie sheet; increase baking time to 70 minutes.
Preheat oven to 325 degrees. In large mixer bowl, beat eggs at high speed 5
minutes, until foamy. Add flour, sugar and brown sugar; beat until well
blended. Blend in melted butter. Stir in NESTLE Toll House semi-sweet
chocolate morsels and walnuts. Pour into pie shell. Bake 1 hour or until
knife inserted halfway between edge and center comes out clean, and top is
golden brown. Serve warm with whipped cream or ice cream, if desired.
MAKES 8 servings
GILDING THE LILY: Despite the long association of walnuts and chocolate
chips, I really prefer this pie when it’s made with pecans.
Yields
1 servings
