Toll House Pie
Yield
1 piePrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | cup |
butter
or margarine, at room |
|
| 1 | package |
semi-sweet chocolate
null, null |
|
| 1 | cup |
walnuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | x |
whipped cream
or ice cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 237 | ml |
butter
or margarine, at room |
|
| 1 | package |
semi-sweet chocolate
null, null |
|
| 237 | ml |
walnuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | x |
whipped cream
or ice cream |
*
|
Directions
Preheat oven to 325℉ (160℃).
Beat eggs until foamy.
Blend in other ingredients until well blended.
Fill pie shell with mixture.
Bake one hour at 325℉ (160℃).
