Words cannot describe how much I enjoyed this pie. It's the most delicious cross between a warm chocolate chip cookie and a pecan pie (except with walnuts!).
You will not regret making this pie. You probably have all the ingredients to make it in your pantry right now, so you might want to throw that pie crust in the freezer to start cooling.
This belongs on Joy the Baker's list of perfect dishes to make for boys or on a list of best foods for any situation. I think this is a pie that could satisfy any empty stomach, mend relationships or ease heartache (perhaps I exaggerate a little...).
Bring this little beauty to a picnic in the park. Take it to your child's class party (You will make one teacher very happy!). Slice into it at the end of a fancy dinner party. This pie will fit in no matter where you take it.
Where do you want to bring this pie?
Tuscaloosa Tollhouse Pie
from Baked: New Frontiers in Baking
My pie served about 10. You will want to serve this pie with ice cream (salted caramel or vanilla). You will not want to overcook this pie. As soon as your knife comes out clean, remove it from the oven. You will be rewarded with a perfect treat.
1 single-crust pie dough (your favorite pie crust)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 1/2 sticks (3/4 cup) unsalted butter, softened, cut into cubes
1 tablespoon whiskey, optional (I left this out and didn't miss it, I think!)
3/4 cup walnuts, toasted and chopped
1 1/4 cups chocolate chips (I used Ghiradelli Bittersweet Chocolate Chips)
Prepare pie crust: Dust your work surface with flour. Unwrap chilled dough and put it directly on the work surface. Roll the crust out into a 12-inch round. Transfer the dough to a pie dish. Fold any overhang under and crimp the edge as you go. Wrap the crust, and freeze it until firm, about 2 hours or up to 3 months (a new meaning to make ahead).
Preheat the oven to 350 degrees.
Make the Filling: In a medium bowl, whisk the flour and sugars together until combined. Set aside.
In a large bowl, beat the eggs on high speed until foamy, about 3 minutes. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl, and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey (if using), and beat the mixture on high speed for 1 minute.
Fold the walnuts and 3/4 cup of the chocolate chips into the filling.
Fill and Bake: Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining 1/2 cup chocolate chips, pressing them gently into the filling.
Bake the pie in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
Transfer the pie to a wire rack and let it cool before slicing. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
Serve: Baked advocates reheating this pie in the microwave. Take a piece of cool pie, place it on a plate, and heat it in the microwave for 15 seconds, until the sides of the pie are warm. This pie is best served with a scoop of ice cream.