Yes. You read that right. Today's recipe, in honor of Pi Day, is Chocolate Chip Pie. Is your mouth watering?
At Penn State, the dining halls had this absolutely bangin' Tollhouse Pie. When they served it, that's all I'd eat for dinner. That's not a joke or hyperbole. I'd just grab three or four slices and house them.
Since I graduated, I've been searching for a Tollhouse Pie recipe that equals Penn State's. So far, no dice. So, it was with great happiness when I found this recipe on Pinterest.
Penn State's Tollhouse Pie is almost like a pecan pie, just with chocolate chips-- which is what the recipe from A Little Bit Crunchy, A Little Bit Rock and Roll's recipe looked like. Sadly, it didn't turn out that way; instead of being goopy like pecan pie, it ended up cakey and delicious in a different kind of way. I'm not sure what I did, but I would still make this again-- even though it's not what I thought it would be, it's a great (and easy-to-make) pie!
Please remember, this is not my recipe. I didn't create it, but I am posting it here with my edits. If you'd like to see the original recipe, click here.
- 1 unbaked pie shell (I used A Little Bit Crunchy, A Little Bit Rock and Roll's no-roll pie crust. It worked very well. Find the recipe here.)
- 2 large eggs
- 1/2 cup flour
- small pinch salt
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 1 cup semi-sweet chocolate morsels
- 1 cup chopped pecans or walnuts (I did not use nuts.)
- Preheat the oven to 325 F.
- Beat the eggs, on high, until foamy. (I did all of the stirring by hand and it worked out just fine, too.)
- Beat in the flour and then both sugars. Beat in the butter.
- Stir in the chocolate chips and optional nuts.
- Spoon into the pie crust and bake for 55-60 minutes. (55 minutes worked just fine!)
- Cool on a wire rack.
The hardest part about this recipe is letting it cool. I had to put it in the fridge to speed up the cooling down process... and even then, I kept checking it every five minutes! I know, I know-- I can wait a whole year for my fiance, but I can't wait five minutes so I won't burn my mouth from molten dessert.