Baked’s Tuscaloosa Tollhouse PieSaturday, June 11, 2011
I think everyone I know has a favorite chocolate chip cookie recipe. Your favorite recipe may be your grandma’s or your mom’s recipe. No offense to those dear ladies…forget their recipes and make this pie. Make it now!
You may be in the midst of the most intense diet getting ready for bikini season. Forget the diet for a day and make this pie now!! Afterwards, do extra crunches. Do extra laps. It will all be worth it to eat this pie. Trust me! My kids keep asking me when I will make it again. I have to pace myself.
Baked’s authors explain in the book that this pie can be found in the South, but is not so common in other regions in the U.S.A. This is a true Southern gem.
It is like a giant chocolate chip cookie nestled in a buttery pie shell. I get teary eyed remember the last bite I had of it. I leave you with this wonderful recipe before I go on my trip!!
*I did use Baked’s pie dough recipe. I have to say, I prefer Martha’s Perfect Pie Crust recipe. Use that instead.
Baked’s Tuscaloosa Tollhouse Pie
1/2 recipe pie dough, chilled
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces
1 tb whiskey (I used Southern Comfort)
3/4 cup walnuts, toasted and chopped
1 1/4 cups chocolate chips
Perfect Pie Crust Ingredients:
pie crust recipe straight from Martha Stewart
*feel free to use a ready made pie crust
Yield: Makes 1 double-crust for a 9-inch pie
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Directions for Pie Dough:
Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly.
The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1/8-
inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Carefully work it into the pie dish, folding the any overhang under and crimping the edge as you go.
Wrap and freeze the crust until firm, about 2 hours, or up to 3 hours. You can use the other pie crust for another pie.
Preheat oven to 350 degrees F.
This is the Baked pie dough recipe. It was a little more sticky than the Martha pie dough recipe. I made it work.
Look! I made a silly smiley face with my pie dough.
In a bowl, whisk together flour and sugars; set aside.
Fit an electric mixer with its whisk attachment, and beat eggs on high speed until foamy, about 3 minutes. Switch to the paddle attachment, and mix in flour and sugars on low. Turn mixer to high and beat for 2 minutes; add butter and beat on high until combined.
Scrape down sides, add whiskey, and beat on high for another minute, then fold in walnuts and 3/4 cup of chocolate chips.
Pour filling into chilled pie shell, sprinkle remaining 1/2 cup chocolate chips over the top, and bake for 25 minutes. Cover edges of crust with foil and bake for another 25 minutes; remove from oven when inserted knife or pie tester comes out clean. Cool on a cooling rack completely (at least one hour) before serving.
We will be near Lake Como at my in-laws in Italy! I’m so excited to go back there. I will post some fun posts with food and scenery while we’re there. Come back and see what we’re up to in Italy! CIAO!
Thank you for following my blog and keeping up with my baking adventures! I appreciate your comments. They make me smile! email me: savoringitaly @ gmail . com Find me on twitter: @savoringitaly