Nothing says home cooking like pie! My mother was a pie and cobbler baker. My favorite was cherry, but I remember many coconut cream, chocolate, lemon meringue, and blackberry pies that came out of our kitchen. She made pies anytime we had a company dinner or church dinner. My dad had a tremendous sweet tooth which my mother regularly catered to. All he had to do was mention that something sounded good and she was there to make sure he had whatever he wanted! Maybe her pies (or her attitude about spoiling him) had something to do with the nearly 50 years they were married!
The Toll House pie is a recipe that my sister has made nearly every Thanksgiving that I can remember. It is kind of like a big, warm chocolate chip cookie in a pie! How can that possibly be bad? (We’re not talking calories here :)). It’s one of our family favorites!
This was the pie made by my sister for Thanksgiving dinner. The crust is a different recipe from the one that I have included below.
- 2 eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1 cup butter, melted & cooled to room temperature
- 1 (6 ounce) package semi-sweet chocolate chips (I used mini-chocolate chips)
- 1 cup chopped pecans
- 1 (9-inch) unbaked pie shell
In large bowl, beat eggs until foamy. Add flour, sugar, and brown sugar; beating until well blended.
Blend in melted butter.
Stir in chocolate chips and nuts.
Pour into pie shell.
Bake at 325° F for 1 hour.
Recipe may be doubled and one pie frozen for later use.
Easy No-Roll Pie Crust: (Adapted from joythebaker.com)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoons salt
- 2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1/4 cup (4 tablespoons) frozen butter, cut into small pieces
- 1/4 cup vegetable oil
- 1 tablespoon cream cheese, at room temperature
- 2 tablespoons cold milk
In food processor, combine flour, salt, baking powder, and sugar.
Add pieces of frozen butter and cream cheese.
Process until all ingredients are well incorporated.
Combine milk and oil. Whisk together
Add to flour & butter mixture.
Process until dough is thoroughly mixed.
Pat dough mixture into 9 inch pie plate.
(Mine looked very dry and crumbly. As I patted the dough into the plate it held together to form the crust.)