September 27, 2010

Monday Sweets: Tollhouse Chocolate Chip Pie

This pie has all the taste I love of chocolate chip cookies warm and gooey out of the oven, with the added bonus of a more gooey texture (when hot), pie crust, and an excuse to pair it with whipped cream or vanilla ice cream. It's pretty much Tollhouse cookie dough with proportionally more butter  you can't beat that in the realm of sinfully delicious desserts.
Perfect for dinner parties (or just everyday dinner with a chocolate finale treat), you can put the pie in as you start eating dinner, and it's done and ready to eat an hour later. The pie also beats out cookies in the ease department; you don't have to dollop dough onto a cookie sheet, just pour in a pie shell, or clean up cookie sheets and cooling racks.

Chocolate Chip Pie

1 unbaked 9-inch deep-dish pie shell
2 large 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
1 cup (6 oz.) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

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