Tollhouse Pie
.
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
self-rising flour
self-rising |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¾ | cup |
butter
melted and cooled to room temp |
|
| 2 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
chocolate
tollhouse morsels |
*
|
| 1 | cup |
walnuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
self-rising flour
self-rising |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 177 | ml |
butter
melted and cooled to room temp |
|
| 3E+1 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate
tollhouse morsels |
*
|
| 237 | ml |
walnuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Beat eggs until foamy.
Add flour and sugars and beat until well-blended.
Blend in melted butter, milk, and vanilla. Stir in morsels and nuts.
Pour into pie shell and bake at 325 for one hour.
Serve warm with whipped cream or ice cream.
Recipe may be doubled.
