How To make Tollhouse Pie
3 Eggs
1 c Self-rising flour
1/2 c Sugar
1/2 c Brown sugar, packed
3/4 c (1 1/2 sticks) butter,
Melted and cooled to room Temp 2 tb Milk
1/2 ts Vanilla
1 c Nestle Tollhouse morsels
1 c Chopped walnuts
1 Unbaked pie shell
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. My notes: The changes to the original recipe are that I added the milk and vanilla, increased the amount of flour slightly but changed it to the self-rising kind rather than the all-purpose kind, added one egg, and decreased the amount of butter by 1/2 stick. The original recipe had the butter leaking out of the pie pan to completely cover the bottom of the cookie sheet I put it on when I baked it, so that's why I cut the amount. The other changes were based on advice and hints from others. If anyone knows a good solution to the problem of the chocolate chips melting and sinking, though, let me know! Other than that...as Faylen said, the frozen pie crusts work well with this recipe, although I'd put the whole thing (including the foil pan) on a cookie sheet when baking -- especially if you use a full 2 sticks of butter! Original recipe by Nestle, altered by Tina Mancuso. Notes from the Chef: "I bit the bullet tonight and tried altering the Tollhouse Pie recipe despite my woeful amount of baking experience. I used some hints gleaned from various people and various places, and it came out great! It was spongy like cake, just like I wanted! The only problem with it was that the chocolate chips apparently were heavier than the batter, and they all melted and sank, so there was a layer of almost pure chocolate on the bottom, and the cake part on top. Gotta work on that, but it tasted really good anyway. In case anyone's interested, here's the altered recipe (which I thankfully had the good sense to write down):" - Lizzie Borden From: Lizzie Borden Date: 01-20-96 (00:13) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
How To make Tollhouse Pie's Videos
Royal Delicacies 7 - Whitman, MA Toll House Inn - Chocolate Chip Pie
Here is a link to the history of the chocolate chip cookie
Here is a link to the history of the Toll House Inn.
Easy Chocolate Chip Pie
1 stick butter (melted)
1 tsp. vanilla
1 cup sugar
1 cup chocolate chips
¼ cup all-purpose flour
1 cup chopped nuts (optional)
2 beaten eggs
1 traditional pie shell
Preheat oven to 325 degrees. Melt butter and let it cool a little (so the chocolate chips don’t melt.) Put all the other ingredients in a bowl and stir. Add the melted butter. Pour the mixture into the pie shell. Bake for approximately 45 minutes until golden brown.
How to Make Toll House Pie
Dave and Stephanie combine their skills again to create a great desert with Peanut Butter! Be sure to check out the out-takes at the end of the video!
If a cookie & a pie made a baby….???????? full recipe for Toll House Pie at DanceAroundTheKitchen.com!
Toll House Chocolate Chip Pie
Toll House Chocolate Chip Pie - How to make the classic recipe. Just like a Toll House Cookie in pie form! See the recipe here:
How to make Nutella M&M Cookie Pie! tutorial
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Chocolate Chip Cookie Pie
My mom’s “Tollhouse Cookie” Pie is my absolute favorite holiday dessert! The gooey chocolate chip cookie filling is SO decadent, and when you top this with fresh whipped cream, it’s perfection. Plus, this pie is SO EASY to prepare! Mix all the ingredients together, pour them into a pre-made pie crust, bake, and enjoy!
Chocolate Chip Cookie Pie
2 eggs
½ cup flour
½ cup brown sugar
½ cup white sugar
2 sticks unsalted butter, melted and cooled
1 cup semi-sweet chocolate chips
1 frozen deep dish pie crust
½ cup heavy cream
1-2 Tbsp. powdered sugar
¼ tsp. vanilla extract
Preheat oven to 325*. Whisk the eggs in a large mixing bowl. Add the sugars, flour and butter, whisking between each addition. Fold in the chocolate chips. Place your pie crust onto a baking sheet to catch any drips. Pour the batter into the pie crust. Bake for 1 hour then remove to cool. Using an electric mixer, whip the cream, adding in powdered sugar to taste and vanilla extract about halfway through the whipping process. Serve the pie warm, room temperature, or (my favorite) cold! This can be made ahead of time and stored on the countertop or in the fridge. ENJOY!
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