Tollhouse Pie

Take everything you love about a chocolate chip cookie and bake it into a pie. That’s Tollhouse pie in a nutshell, and it’s every bit as gloriously indulgent as it sounds.

Foamy beaten eggs meet melted butter, two sugars, and a splash of vanilla, creating a rich custard base that cradles chocolate morsels and crunchy walnuts as it bakes low and slow to golden, gooey greatness.

Serve it warm with a scoop of vanilla ice cream and watch it disappear. This one doubles easily for potlucks and holidays.

Kitchen Tips

• Let the melted butter cool to room temperature before mixing. Hot butter will scramble the eggs and give you a grainy filling
• Use an unbaked pie shell and don’t pre-bake it. The filling needs the full baking time to set properly
• If your chocolate chips sink to the bottom (they sometimes do), try tossing them in a tablespoon of flour before folding them in
• Pull it when the top is set and golden but the center still has a slight jiggle. It firms up as it cools