One of the first pies that I learned to bake as a new bride was the Toll House Chocolate Chip pie. The recipe came from an advertisement in one of the Holiday magazines during the early 1970's. I rediscovered the original clipping recently while unpacking my recipe file. I have moved from Florida to North Carolina and was quite concerned that all of my family recipes make the move safely. I made this pie this weekend and it was just as good as I remember. The topping has a crispy crust and the filling is a very decadent layer of chocolate chips mixed with eggs, flour, sugar, and lots of butter!!! Your family will love this special treat! Don't forget a scoop of vanilla ice cream for the finishing touch.
Toll House Chocolate Chip Pie
1 unbaked nine inch pie crust
2 eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter - softened to room temperature
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 tsp vanilla extract
Preheat the oven to 325 degrees. Line a pie plate with the unbaked pie crust - I use Pillsbury roll out crust and have for years- Don't forget to crimp the edges of your crust
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 the chocolate chips and pecans and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared crust.
Bake for 50 or 60 minutes until a sharp knife inserted halfway between the edge and the center comes out clean. Cool on wire rack for about 30 minutes.
Serve warm with vanilla ice cream.
