Happy Friday, everyone!! I’m going to be participating in Colleen’s (andbabymakesfive) Back-to-School Recipe Pool on Fridays.
Today I want to share a recipe for Toll House Pie. It’s wonderful served warm with a scoop of vanilla ice cream or, if you’re a mocha lover, try a scoop of coffee ice cream!! YUMMO!!!
This is a picture of the pie that my son, Justin, baked in the spring for one of his final projects in“Creative Cooking” class. He did pretty good, didn’t he?
Toll House Pie
- 2 eggs
- 1/2 c. sugar
- 1/2 c. flour
- 1/2 c. brown sugar
- 1/4 c. butter, melted
- 1 (6 oz.) pkg. chocolate chips
- 1 c. chopped walnuts
- 9” pie crust, unbaked (I use Pillsbury All-Readypie crust
Preheat oven 325 degrees.
In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Blend in butter. Stir in chocolate chips and walnuts.
Pour into unbaked pie crust. Bake for 55-60 minutes.
Serve warm with whip cream or ice cream.
To see who else is participating in this fun idea, visit Colleen’s blog, And Baby Makes Five.
Until Next time . . . .Kris