Happy Pi Day everyone! Yes, I know you are excited. Any time that we can geek out and celebrate the mathematical constant π, I’m in!!
Ok, seriously though. As much as I love math, Pi Day is really just a great reason to make…Pie! Am I right?
So I went through a bunch of pie recipes. I asked friends on Facebook what their favorite pie is. I cruised Pinterest for a while looking for inspiration. Then my husband says to me “I really like your toll house pie”. That’s it. I’m sold. Toll House Pie it is.
I collect cookbooks. The Toll House Pie recipe is from a Nestle Toll House Recipe Collection cookbook I received as a gift many, many years ago. I’ve made this pie thousands of times. You can kind of tell that by looking at the page in the cookbook. It’s a favorite for holidays, family get togethers, potlucks and now…Pi Day.
This is a single crust pie. My pie crust skills are still a work in progress. Pastry is an art and I’m still in the stick figure phase. So I used a premade Wewalka pie crust for this one. Sorry Gram.
This pie is mainly butter, sugar, chocolate and nuts. It’s like a big, warm, gooey chocolate chip cookie. It is my family’s opinion that it is much better warm, with a scoop of ice cream or a dollop of whipped cream. But it will keep (wrapped or in an airtight container) for several days. Honestly, it never usually lasts that long when I make it so this is purely theoretical.
I usually mix this in my stand mixer. It is very easy to do by hand, but once you add the butter, it’s easier for me to get it all incorporated and consistent using my good old Kitchenaid.
I start by beating the eggs until they are foamy. Then I add the flour, sugar and brown sugar and beat for a minute until it’s all blended.
Add the room temperature melted butter. Make sure the butter isn’t too hot. Then blend, blend, blend until the butter is all mixed in.
I then remove the bowl from the stand mixer and stir in the chocolate chips and walnuts. Sometimes I use toasted pecans. This brings out the nut flavor a bit more. Pour the mixture into your pie shell. The recipe has a note that says “if using frozen pie shell, it’s necessary to use deep dish style, thawed. Place on cookie sheet and bake an additional 10 minutes”.
Bake it in a 325°F oven for an hour.
If you cut into this warm soon after it comes out of the oven, you may be tempted to think it’s not done. It looks so gooey and melty in the middle. Don’t let it fool you. That’s all the butter you put into this bad boy. That’s the best part!
Toll House Pie
Prep Time: 10 min Cook Time: 1 hour Total Time: 1 hour 10 min
- 2 eggs
- 1/2 c. flour
- 1/2 c. sugar
- 1/2 c. firmly packed brown sugar
- 1 c. butter, melted and cooled to room temperature
- 1 c. semi-sweet chocolate morsels
- 1 c. chopped walnuts
- 1 9″ unbaked pie shell
- Preheat oven to 325°F.
- In a large bowl, beat eggs until foamy.
- Add flour, sugar and brown sugar. Beat until well blended.
- Blend in melted butter.
- Stir in chocolate morsels and nuts.
- Pour into pie shell.
- Bake for 1 hour.
- Serve warm with whipped cream or ice cream