November 22, 2016

Tollhouse Pie

It's super last minute for Thanksgiving, I know. I'm in the airport about to fly home and basically passed out from exams and homework, but I can assure I am still capable of making this pie, which means you certainly can make it too. It's like a giant gooey chocolate chip cookie baked into a pie crust so it's 2" thick and surrounded by buttery, flaky goodness. Does that not sound worth 20 minutes of work because if not you need to reevaluate your holiday priorities. This pie is a great alternative to all the fruit, pumpkin, and pecan pies on every single table (they're great and all but I still need some chocolate in my life), and it's easy enough to make that you can whip it up on Wednesday or even Thursday and still have something nice to bring to dinner.

Chocolate chip cookies are my go-to recipe. I bake them when I'm craving chocolate, when I need to stress-bake, or just when I'm bored. Since those three situations basically encompass my entire life, you can insinuate I have a batch of these sitting around pretty much all the time. I'd love for all events to have chocolate chip cookies as dessert, but sometimes you need something a smidgen nicer. I'm of the mindset that pies are always fancy, so it makes sense to try to turn chocolate chip cookies into a pie. Turns out it tastes pretty damn good, especially since it stays super gooey and full of molten chocolate.

It's essentially the same process as making chocolate chip cookies. Just beat some softened butter with sugar and brown sugar, add an egg and an egg yolk with some vanilla, then add the dry ingredients. Fold in your chocolate chips, pour it into the crust, and bake it until barely set. I will caution you that the chocolate chips do sink. If this bothers you, try tossing them in a spoonful of flour. I'm ok with a good layer of pure chocolate, but I know that's not always preferred.

I know Thanksgiving is supposed to be about Fall flavors like pumpkin and cranberry and apples, but sometimes you just need a chocolate chip cookie. Also, sometimes you just need to bring food so it's socially acceptable to crash someone else's Thanksgiving dinner. This pie works for both scenarios. It's as easy as making chocolate chip cookies (and equally tasty) but also a fancy-ish take on a classic that will win over everyone at your Thanksgiving table.

1 Sweet Crust, Pressed into a 9" Pie Plate (See Below)
1 1/2 Sticks Butter, Softened
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
1 Egg Yolk
1 tsp Vanilla
1/2 Cup Flour
1/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Chocolate Chips

Heat oven to 325F.

Beat the butter, sugar, and brown sugar together until fluffy. Add the egg, egg yolk, and vanilla. Stir in the flour, baking soda, and salt. Fold in the chocolate chips.

Pour the filling into the crust and bake for 40 minutes or until set.

For the pie crust:
Pulse 1 1/4 C flour, 1/4 C sugar, and 1/4 tsp salt in a food processor until combined. Add 1 stick chilled and cubed butter and pulse until small pieces remain. Combine the an yolk with a tablespoon of cold water and add in. Pulse until it begins to form a ball, adding more water as necessary. Chill.

Makes 1 9" Pie
Recipe Adapted from Love from the Oven

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