Toll House Pie

 

Toll House Pie

1-9 inch unbaked pie crust

3/4 cup butter at room temperature

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour (3/4 cup if omitting nuts)

1 1/2  cups chocolate chips, Nestle semi-sweet are best for this recipe

1 cup coarsely chopped nuts

1/2 teaspoon salt

 

Preheat oven to 325 degrees.
Cream butter and sugars together until light and fluffy. Add eggs, one at a time and vanilla until blended well. Next, add all of the dry ingredients into the same bowl, mixing all at once, just until wet and dry ingredients are incorporated.

Pour filling into unbaked pie shell (recipe below).

Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.

Serve warm with vanilla ice cream.

 

Pie Crust

 

1 cup flour

1/4 teaspoon salt

1/2 cup solid shortening

1/4 cup cold water

 

Cut shortening into flour and salt  in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate.  Crimp the edges. Fill and bake as directed above.