Pie for those who don’t like pumpkin (and you know who you are)

Although we usually bring the same things to Thanksgiving dinner at the Tighe family gathering, this year I volunteered to bring the pies as well. Of course pumpkin was on the agenda since Papa Tighe loves it, but a couple of our ruffians don’t really care for it. Those who don’t like it appreciated this alternative, so I thought I’d share it with you. The recipe is nothing spectacular or involved, but it is yummy! As an added bonus, the pies themselves turned out exceptionally pretty this time. I don’t feel like I can take credit for it, though, because it wasn’t like I knocked myself out trying to create artwork for the crust. By 9:30 on Wednesday evening, honestly I was just looking to cross the next thing off my list so I could drop into bed. And since we had a disaster barely diverted with the pumpkin pies earlier in the day, I was willing to take whatever I could.

Nestle Toll House Chocolate Chip Pie

1 (9-inch) unbaked deep dish pie shell* (4-cup volume)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (opional)
Preheat oven to 325°F (160°C).
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 oven 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.
Makes 8 servings.

*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

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1 Comment (+add yours?)

  1. Laura
    Nov 26, 2010 @ 15:14:14

    Those were some pretty pies!!!

    Reply

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