Monday, March 19, 2012

Tollhouse Pie

Hope everyone had a good St. Patrick's Day. I don't really have any Saint Patrick's recipes, but I do have a few good recipes for your leftover Irish Whiskey. 

I have been making Tollhouse Pie (A gooey chocolate chip cookie in pie form.) for years. This recipe from Baked is almost identical to my recipe, except with the addition of Whiskey. As a non-drinker I can say there is no taste of Whiskey in the pie, it just adds a little something extra to the overall flavor.  I love it served warm with a scoop of vanilla ice cream, but it's delicious straight out of the refrigerator the next day too.

Tollhouse Pie
From Baked

9" pie crust (recipe follows)
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 eggs
3/4 cup unsalted butter, softened, cut in cubes
1 tbs whiskey
1/2 cup walnuts
1 1/4 cups semisweet chocolate chips

Preheat oven to 350 degrees, with a cookie sheet inside.

In a medium bowl, whisk flour and sugars until combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high until foamy, about 3 minutes. Remove whisk attachment and add the paddle attachment. With the mixer on low gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape the bowl and add the butter. Beat on high until the mixture is combined. Scrape the bowl, add the whiskey, and beat on high for 1 minute.

Fold in the walnuts and 3/4 cup chocolate chips into the filling.

Pour the filling into the pie shell, and spread evenly. Sprinkle the remaining chocolate chips on the top of the pie.

Bake for 25 minutes, then cover the edges of the crust with aluminum foil and bake for another 25 minutes. 

Pie Crust
Martha Stewart

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed
In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining, 10 pulses. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour

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