Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3 x Large eggs
- 1 c. Self-rising flour
- 1/2 c. Sugar
- 1/2 c. Brown sugar packed
- 3/4 c. butter (1 1/2 sticks)
- Â Â Melted and cooled to room
- Â Â Temp
- 2 Tbsp. Lowfat milk
- 1/2 tsp Vanilla
- 1 c. Nestle Tollhouse morsels
- 1 c. Minced walnuts
- 1 x Unbaked pie shell
Direcciones
- Beat Large eggs till foamy. Add in flour and sugars and beat till well-blended. Blend in melted butter, lowfat milk, and vanilla. Stir in morsels and nuts. Pour into pie shell and bake at 325 for one hour.
- Serve hot with whipped cream or possibly ice cream. Recipe may be doubled.
- My notes: The changes to the original recipe are which I added the lowfat milk and vanilla, increased the amount of flour slightly but changed it to the self-rising kind rather than the all-purpose kind, added one egg, and decreased the amount of butter by 1/2 stick. The original recipe had the butter leaking out of the pie pan to completely cover the bottom of the cookie sheet I put it on when I baked it, so which's why I cut the amount. The other changes were based on advice and hints from others.
- If anyone knows a good solution to the problem of the chocolate chips melting and sinking, though, let me know! Other than which...as Faylen said, the frzn pie crusts work well with this recipe, although I'd put the whole thing (including the foil pan) on a cookie sheet when baking - especially if you use a full 2 sticks of butter! Original recipe by Nestle, altered by Tina Mancuso. Notes from the Chef: "I bit the bullet tonight and tried altering the Tollhouse Pie recipe despite my woeful amount of baking experience. I used some hints gleaned from various people and various places, and it came out great! It was spongy like cake, just like I wanted! The only problem with it was which the chocolate chips apparently were heavier than the batter, and they all melted and sank, so there was a layer of almost pure chocolate on the bottom, and the cake part on top. Gotta work on which, but it tasted really good anyway. In case anyone's interested, here's the altered recipe (that I thankfully had the good sense to write down):" - Lizzie Borden
