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Toll House Pie Recipe

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This recipe for Toll House Pie, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Pastry for one 9" pie
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1-6 oz package (1 cup) semi-sweet chocolate chips
1 cup chopped walnuts
whipped cream (optional)

1/3 cup shortening
1 cup flour
1/2 tsp salt
2-3 Tblsp water

For the crust, cut shortening in with the flour and salt until particles are size of small peas. Sprinkle in 1 Tblsp water at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl. (1-2 Tblsp of water can be added if necessary). Gather pastry into ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2" larger than inverted pie plate (9" by 1-3/4". Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1"from rim of plate. Fold and roll pastry under. even with plate, flute.

Preheat oven to 325. Prepares pastry. In large bowl, beat eggs until foamy. Add sugar, flour, and brown sugar; beat until well blended. Blend in butter. Stir in chocolate chips and walnuts. Pour into pastry lined pie plate. Bake until set, about 1 hour. Serve with whipped cream or ice cream.

Number Of Servings:
Number Of Servings:
8-12 servings




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