Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| ½ cup | All-purpose flour |
| ½ cup | Sugar |
| ½ cup | Firmly packed brown sugar cup butter; softened |
| 1 cup | (6-ounce package) NESTLE Toll House semi-sweet chocolate morsels |
| 1 cup | Chopped walnuts |
| 1 \N | 9-inch unbaked pie shell* |
| \N \N | 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. By way of accompan-iment, ice cream is good, but coffee ice cream is better.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@...> on Feb 11, 1999, converted by MM_Buster v2.0l.