When I first tried a Toll House Pie, at Pike’s Soda Shop in Charlotte, N.C., I knew this was a pie I had to try at home. After perusing some old cookbooks passed down to us, I found a recipe for one. The recipe is by Rene Leonard, and it is certainly one of the more unique pies I’ve made. It differs from the restaurant pie in that it is more gooey and less cookie-like. If you make it, let me know how you like it!
1 cup butter (melted and cooled to room temp.)
1 six-ounce package semi-sweet chocolate chips
1/2 cup walnuts (chopped)
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup sugar
Whipped cream or ice cream (for topping)
1. Preheat oven to 350.
2. In a large bowl, beat the eggs until foamy, then add the flour, sugar and brown sugar and beat until well blended.
3. Blend in the melted butter.
4. Stir in the chocolate morsels and walnuts.
5. Pour into the pie shell.
6. Bake for 1 hour.
7. Remove from oven and serve warm with whipped cream or ice cream. Enjoy!
Matthew’s take: Chocolate-and-nut combinations make for some of my favorite pies. This particular pie’s strength is its duo of walnuts and chocolate chips. It almost has a cake-like consistency within a pie shell. You get the gooey of the chocolate and the crunch of the nuts. A slice is tasty by itself, but it’s also delicious with a scoop of vanilla ice cream.
Molly’s take: This pie was very different from any pie I’ve ever made. The combination of pie filling, chocolate chips and walnuts made for a tasty concoction. The only thing I wish I could have done differently is find a way to keep the pie all mixed together as it bakes. This may be a typical thing, but my pie separated into chocolate chips on the bottom and walnuts on the top. If I figure out a solution, I’ll post an update! Overall, very good, but not one of my absolute favorites.