This last weekend we made complete comfort food. Shepherds Pie, tollhouse pie and homemade ice cream.
There’s nothing like feel good food in my opinion. Something that warms you from the inside out.
The tollhouse pie is a Southern recipe – a cross between a pecan pie and a chocolate chip cookie.
What’s not to like really.
You start off with a good flaky pie crust.
Trim the edges and crimp around.
I never crimp the same way twice.
I go for the “rustic” look.
Then put it in the freezer for at least an hour.
Using ice cold water and touching the dough as little as possible makes for a flaky crust.
This crust was so flaky and buttery – I actually ate all of it.
I had chocolate chunks that I used. Regular chocolate chips would work great too.
Hot out of the oven.
Warm and gooey.
- ½ cup organic white flour
- ½ cup organic sugar
- ½ cup sucanat or brown sugar
- 2 large eggs
- 1½ sticks room temperature butter
- ¾ cups toasted walnuts
- 1 T whiskey or vanilla
- 1¼ cups chocolate chunks (or chips)
- Flaky Pie dough
- 1½ cups organic white flour
- 2 tsp sucanat
- ¾ tsp salt
- 1 stick cold butter
- ⅓-1/2 cup ice cold water
- Start with the crust.
- Cut the cold butter into the flour, sucanat and salt until crumbles are formed.
- Drizzle ice water in until a dough is formed.
- Try to touch the dough as little as possible. (The warmth of your hands softens the butter)
- As soon as the dough becomes a ball, flatten into a disk.
- Roll out and lay in a 9 inch pie pan.
- Put in the freezer for about an hour.
- While the crust is freezing, make the filling.
- Beat eggs until fluffy - about 2+ minutes.
- Slowly mix the sugars and flour.
- Beat on high for several minutes until fluffy.
- Turn mixture on low and slowly add in butter, 1 T at a time.
- Add in vanilla or whiskey.
- Beat for 1 minute on high.
- Stir in walnuts and half of the chocolate chunks.
- Pour the filling into the pie crust.
- Sprinkle with the rest of the chocolate chunks.
- Bake for 25 minutes at 350.
- Cover the edges with foil and bake for another 25 minutes.
- Serve warm with vanilla ice cream.
This recipe was adapted from Baked cookbook