INGREDIENTS

INSTRUCTIONS

More Back of the Box Gourmet By Michael McLaughlin
The famous cookies, created by accident years ago at a New England inn
called The Toll House, have become a sweet American institution and have
spawned any number of equally chocolate- spangled treats. Naturally the
folks at Nestl6 , who purchased the Toll House name and made it famous,
feel they own the chocolate chip franchise, and among the many variations
on the theme they have developed, this blondie/cookie pie stands out.
*If using frozen pie shell, use deep dish style; thaw completely. Place on
cookie sheet; increase baking time to 70 minutes.
Preheat oven to 325 degrees. In large mixer bowl, beat eggs at high speed 5
minutes, until foamy. Add flour, sugar and brown sugar; beat until well
blended. Blend in melted butter. Stir in NESTLE Toll House semi-sweet
chocolate morsels and walnuts. Pour into pie shell. Bake 1 hour or until
knife inserted halfway between edge and center comes out clean, and top is
golden brown. Serve warm with whipped cream or ice cream, if desired.
MAKES 8 servings
GILDING THE LILY: Despite the long association of walnuts and chocolate
chips, I really prefer this pie when it's made with pecans. By way of
accompan-iment, ice cream is good, but coffee ice cream is better.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 11,
1999, converted by MM_Buster v2.0l.

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