Toll House Pie
Yield
servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten fluffy |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
|
*
|
| ¾ | cup |
margarine
softened |
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten fluffy |
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 177 | ml |
margarine
softened |
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
chocolate chips
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in margarine. Stir in nuts and chips.
Fill 9 inch pie curst, and bake 50 to 60 minutes at 325*.
