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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