Toll House Pie
A gooey, soft-centered chocolate chip pie with crispy edges and a golden, buttery crust. Best eaten warm from the oven with vanilla ice cream (or a tall glass of milk if you're feeling really nostalgic).
Equipment
- 1 9" pie dish
Ingredients
Pie Crust:
- 1¼ cups all-purpose flour
- ½ tsp table salt
- 8 tbsp unsalted butter, cubed and chilled
- ¼ cup ice water
Filling:
- ¾ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup all-purpose flour
- 1/2 tsp table salt
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- egg wash
Instructions
- Make the crust. Place the flour, salt and butter in a bowl. Rub the butter into the flour until there are pea-sized pieces evenly distributed throughout the mixture.
- Add the ice water slowly, mixing with a fork until the dough starts to come together. Turn out onto a clean work surface and press together into a cohesive disc. Wrap with plastic and chill for 20 minutes.
- Roll the dough out into a 13" circle on a lightly floured work surface. Press into pie dish and crimp the edges as desired. Return to fridge to chill while making the filling.
- Preheat oven to 325℉. Cream the butter and sugars in a bowl until light and fluffy. Add the eggs and vanilla and mix until well incorporated. Add the flour, salt, chocolate chips and nuts (if using) all at once and mix until combined and no dry spots remain.
- Scoop into pastry shell and smooth evenly. Brush the crust with egg wash. Bake for 50 minutes at 325℉ or until filling is set. Allow to cool slightly before cutting.
Toll House Pie
A gooey, soft-centered chocolate chip pie with crispy edges and a golden, buttery crust. Best eaten warm from the oven with vanilla ice cream (or a tall glass of milk if you're feeling really nostalgic).
Equipment
- 1 9" pie dish
Ingredients
Pie Crust:
- 1¼ cups all-purpose flour
- ½ tsp table salt
- 8 tbsp unsalted butter, cubed and chilled
- ¼ cup ice water
Filling:
- ¾ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup all-purpose flour
- 1/2 tsp table salt
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- egg wash
Instructions
- Make the crust. Place the flour, salt and butter in a bowl. Rub the butter into the flour until there are pea-sized pieces evenly distributed throughout the mixture.
- Add the ice water slowly, mixing with a fork until the dough starts to come together. Turn out onto a clean work surface and press together into a cohesive disc. Wrap with plastic and chill for 20 minutes.
- Roll the dough out into a 13" circle on a lightly floured work surface. Press into pie dish and crimp the edges as desired. Return to fridge to chill while making the filling.
- Preheat oven to 325℉. Cream the butter and sugars in a bowl until light and fluffy. Add the eggs and vanilla and mix until well incorporated. Add the flour, salt, chocolate chips and nuts (if using) all at once and mix until combined and no dry spots remain.
- Scoop into pastry shell and smooth evenly. Brush the crust with egg wash. Bake for 50 minutes at 325℉ or until filling is set. Allow to cool slightly before cutting.