"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Toll House Pie, by Cindy Pittenger, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1/2 c. flour 1/2 c. sugar 1/2 c. firmly packed brown sugar 1 c. butter, melted and cooled to room temperature 1 6 oz package (1c.) semi-sweet chocolate chips 1/2 c. chopped pecans or walnuts (optional) 1 9-inch unbaked pie shell
Preheat oven to 325º. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended, then blend in melted butter. Stir in chocolate chips and nuts if desired. Pour into unbaked pie shell. Bake for 1 hour.
Recipe may be doubled. Bake both pies and freeze one. The girls know this will be served every time I host Bridge!
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