Tuesday, July 18, 2017

Toll House Chocolate Chip Slab Pie

I had made two pie crusts in the hopes of making a grape pie with grapes from our land.  The grapes were NOT juicy enough, so I came up with a plan B!  I doubled the recipe for the original recipe and put it in a jelly roll pan(the doubled recipe is below).  They are very good.  Jenna took most of them to work where they were enjoyed!
Toll House Chocolate Chip Slab Pie
adapted from Toll House

2 pie crusts(I used this one)
4 eggs
1 cup all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
3 sticks butter, softened to room temperature
2 cups semi-sweet chocolate chips
2 cup chopped walnuts optional
Vanilla ice cream (optional but highly recommended, for serving)

Preheat the oven to 325 degrees. Line a jelly roll pan with the unbaked pie crust.  

In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

Serve warm with vanilla ice.

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