It’s fun to get packages in the mail, don’t you think?
This week I packed up a pie, and shipped it to our buddy Ted, who lives several hours away. He’s been nice enough to help us out with a project that we are working on, and we wanted to thank him! Since this pie was going to be traveling a little distance I knew that I needed to choose one that would be sturdy enough to make the trip. I ran across this recipe for Tuscaloosa Tollhouse pie in this cookbook, and it seemed to be perfect. It’s basically a giant chocolate chip cookie baked in a buttery pie crust, with a little bit of whiskey thrown in. Just a tiny bit. It sounded good to me.
I wasn’t quite sure how to go about mailing a pie. I just made sure it was completely cool before I wrapped it all up in plastic wrap, then bubble wrap, and then put it in a box with more packing material until it was nice and snug. I sent it overnight, and it made it there the next day just fine.
This pie got rave reviews! I’m pretty sure I’m going to have to make another one, so I can taste it myself.
Tuscaloosa Tollhouse Pie
Ingredients:1 single recipe for a single crust, chilled 1/2 cup flour 1/2 cup sugar 1/2 cup firmly packed dark brown sugar 2 eggs 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into cubes 1 tbs whiskey 3/4 cup walnuts, toasted and chopped 1 1/4 cups semisweet chocolate chips
Preheat the oven to 350 degrees F.
Roll out the pastry, fit to a 9 inch pie pan, and chill in the freezer.
In a medium bowl, whisk the flour and sugars together. Set aside.
In a larger mixing bowl beat the eggs until foamy on high, about 3 minutes. A little at a time, add the flour mixture and beat for 2 minutes until everything is mixed together well. Scrape down the sides of the bowl and add the butter. Beat on high until everything is combined. Scrape once more, being sure to get the bottom, and add the whiskey. Beat on high again for 1 minute. Stir in the walnuts and 3/4cups of the chocolate chips.
Pour the filling into the frozen pie shell and spread evenly. It will be really thick, so be gentle. Top with the remaining 1/2 cup chocolate chips.
Bake for 25 minutes, then cover the edges of the crust loosely with aluminium foil and continue to bake for another 25 minutes, or until a knife inserted in the center comes out clean. If there are clumps of batter sticking to the knife, it is not done yet. Transfer to a wire rack to cool before serving.
:: Carrie ::