After posting about my toll house pie in my facebook status today, I received a couple of requests for the recipe. This pie is rich, gooey, and chocolaty. It has the perfect combination of sweet, rich custard, complimented by the slightly salty flavor of the crust and the bittersweetness of the chocolate chips. You can make your own pie crust, or you can do what I do and used a pillsbury crust. I like making my own, but with all of the sewing and knitting I have to do, who has time?Toll House Pie a la Kristin
3 eggs
3/4 cup flour
1 1/2 cups sugar
1 tbsp dark karo syrup
1 stick melted butter
1 tsp vanilla extract
1 1/2 cups of semisweet chips
1/2- 1 cup chopped nuts if desired
1 unbaked pie crust
Beat eggs until bubbly and foamy. Mix in flour, sugar, butter, karo syrup, and butter until smooth. Stir in vanilla. Fold in chocolate chips and nuts. Poke holes in pie crust with a fork. Fill pie crust with filling. Bake in 325 degree oven (for glass pie plate; 350 for metal) for 1 hour. Cool completely and top with whipped topping.
Note: If you do not have Karo syrup, you can do 3/4 cup white sugar and 3/4 cup of brown sugar instead.
