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Toll House Pie II
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Total Time:
Bake a flaky crust, fill with luscious mixture of eggs, butter, brown sugar, chocolate, walnuts. Top with ice cream or whipped cream. Enjoy a dreamy pie!
Ingredients:
  • 0.33333298563957 cup shortening
  • 1 cup all-purpose flour
  • 3 tablespoons cold water
  • 0.5 cup packed brown sugar
  • 1 cup butter, melted and cooled
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts
Instructions:
  • Combine 1 cup flour and salt with shortening until mixture resembles small peas. Gradually add water, 1 tablespoon at a time, tossing with a fork until the dough is moistened and almost pulls away from the bowl. Add 1 to 2 more teaspoons of water if needed.
  • Form the pastry into a ball, then flatten it into a round shape on a lightly floured surface. Roll the pastry until it is 2 inches larger than a 9x1-1/4 inch pie plate. Fold the pastry into quarters, then place it in the plate and unfold it, gently pressing it against the bottom and sides. Trim the edge of the pastry to 1 inch from the rim of the plate, fold and tuck the edges under to be even with the plate, and then flute the edges.
  • Preheat the oven to 325°F (165°C).
  • In a big bowl, whisk eggs until fluffy. Mix in 1/2 cup flour, brown sugar, and white sugar until combined. Gently fold in melted butter. Add chocolate chips and walnuts. Transfer mixture into the prepared pie dish.
  • Bake at 325 degrees F (165 degrees C) for about 1 hour until firm. Serve warm with a dollop of whipped cream or a scoop of ice cream. Yields 8 to 12 servings.

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