Food For Friday: Toll House Pie

I loved this pie when I was younger and often requested my mom to make it. I remembered it a couple of years ago and realized I hadn't made it in a long time. I got the recipe from my mom and made it for Thanksgiving. It was as good as I remembered and I've made it several times since then. It's fast and easy to prepare and I almost always have all of the needed ingredients on hand in my kitchen. It's a dense, rich, chocolate chip cookie pie that is delicious warm from the oven with a scoop of vanilla ice cream & perfect on a chilly night.

Ingredients:
1 unbaked 9 inch pie crust (I use the Pillsbury refrigerated pie crust in the red box)
2 large eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semisweet chocolate chips
1 cup chopped pecans
vanilla ice cream (optional)

Preheat oven to 325 degrees. Prepare the pie shell in a pie pan.

Beat eggs in a large mixing bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in chocolate chips & nuts. Spoon into the pie shell.

Bake for 55-60 minutes or until a knife inserted 1/2 way between the edge and the center comes out clean. Cool on a wire rack. Serve warm, with vanilla ice cream.

(Note: If using a frozen pie shell, use deep dish style, thawed. Bake on a baking sheet; increase baking time slightly.)