Wednesday, December 29, 2010

Chocolate Chip Pie (Toll House Pie)

Oh man. This picture is torturing me. I long for another piece of this delectable pie.

This is a standard in our family--it wouldn't quite be Christmas without this rich and buttery treat. I thought perhaps my taste buds were outgrowing this pie that we have been making for more than fifteen years; enter the homemade 'pat-in-th-pan' pie crust. BOOM! I am back on the chocolate chip pie train!

How could I have ever thought we were through?

Toll House Pie

1 unbaked 9-inch pie shell (or the wonderful 'pat-in-the-pan' pie crust-recipe follows )
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, at room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)
whipped cream or vanilla ice cream, for serving

Preheat the oven to 325 degrees. Ready the pie shell (if using a frozen pie shell, you do not need to thaw it).

In the bowl of an electric mixer beat the eggs on high until foamy--this will take several minutes. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts, if using.

Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean. Cool on a wire rack and serve warm with whipped cream and ice cream.

You can rewarm in a 300 degree oven for 20 minutes.

Recipe from Nestle Toll House

Pat-in-the-Pan pie crust:

This makes one 9-inch pie crust or 10-inch tart shell.
Preheat oven to 425 degrees.

Whisk together in a bowl or process in a food processor for 10 seconds:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, softened
Mash with the back of a fork or process until the mixture resembles coarse crumbs.
Drizzle over the top:
2-3 tablespoons heavy cream
Stir or process until the crumbs look damp and hold together when pinched.
Pat the dough evenly over the bottom and up the sides of a pie pan. Evenly crimp or flute the rim. Thoroughly prick the sides and bottom with a fork.
Bake in a preheated 425 degree oven until the crust is golden brown, about 18 minutes.

Recipe from Joy of Cooking.
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