If you’ve followed this blog or my social media posts for a while, you’ll know I’m a huge fan of pies. From berry to citrusy to chocolatey pies, I like them all (not pumpkin, never pumpkin).
This pie, originally published by Nestle Toll House, is pretty amazing as it combines chewy, fudgy chocolate chip cookie texture inside a buttery, flaky crust. I used classic walnuts in this but please use whatever nuts you like. Pecans or macadamia would be particularly awesome.
If the thought of making your own pie crust stops you from trying this recipe, simply use a store-bought pie shell.
Ingredients:
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ sticks butter, softened
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (could use other unsalted nuts)
- 9” deep-dish pie shell, unbaked (use this homemade fail-proof crust recipe or use store-bought)
- Good quality vanilla ice cream (optional but recommended)
Directions:
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer, beat the eggs of medium-high speed until light and fluffy, about 2 minutes.
- Add the flour, granulated sugar, brown sugar and the softened butter and beat to fully incorporate into the egg mixture.
- Add the chips and walnuts and blend to just combine.
- Add the mixture to the unbaked pie shell.
- Bake the pie for 55 to 60 minutes or until toothpick inserted in the center of the pie comes out clean. Cool on wire rack.
- Serve warm with ice cream (if using).
Pie serves 6-8.
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