Wednesday, December 5, 2007

Recreating Turkey Day....

My neat freak husband decided to clean up EVERYTHING after our party of 8 enjoyed this year's Thanksgiving dinner. Unfortunately, that meant he missed out on much of dessert as the others (who had consumed over 6 bottles of wine between them, not to make excuses!) dug in early and without warning. Poor Jeff was left with only a small piece of his favorite T-day dessert--Toll House Cookie Pie. He begged me to make another, and I agreed. Of course, two days later I made the critical mistake of telling him the nutritional contents of this pie, which made Jeff slow from his standard "2 slice a day" rule. If you want healthy, this isn't the pie for you. If you want amazingly delish, the surprisingly easy recipe is as follows:

Toll House Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) Semi Sweet Chocolate Chips

1/2 cup chopped nuts (It's supposed to be 1 cup, but we have always found that to be too much)
Sweetened whipped cream or ice cream (optional)

PREHEAT oven to 325° F. BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

NOTE: You can freeze this pie and it still serves up well!

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