"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Tollhouse Pie, by Andrea Cooper, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 9” unbaked pie crust 2 eggs ½ c. flour ½ c. sugar ½ c. brown sugar 1 c. butter, melted and cooled 1 c. semi-sweet or milk chocolate 1 c. chopped pecans or walnuts
Beat eggs until foamy. Beat in flour and sugars until well blended. Add butter and blend. Stir in chips and nuts. Pour into unbaked pie shell. Bake 1 hour at 325 degrees. Serve warm with vanilla ice cream.
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