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Tollhouse Chocolate Chip Pie Recipe

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This recipe for Tollhouse Chocolate Chip Pie, by , is from Mignella Family Recipes, 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!

Jackie Mignella


1 unbaked 9-inch deep dish pie shell
2 eggs
cup all purpose flour
cup granulated sugar
cup packed brown sugar
cup (1 sticks) butter, softened to room temperature
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
Vanilla ice cream (optional)

1. Preheat oven 325. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.

2. In a mixing bowl, beat the eggs on high speed until lights and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

4. Bake for 50 - 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

5. Serve warm with vanilla ice cream.




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