Toll House Pie

By sklesley

Ingredients

• Crust:
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces
• 3/4 cups walnuts, toasted and chopped
• 1 1/4 cups chocolate chips
• 3 cups flour
• 1 tbsp. sugar
• 1 tsp. salt
• 1 cup cold, unsalted butter
• 3/4 cup ice water

Preparation

Step 1

Make crust:
Whisk together flour, sugar, and salt. Cut butter into cubes and toss into flour mixture. Put mixture into bowl of a food processor and pulse in short bursts until pieces of butter are the size of hazelnuts.
While pulsing in quick 4 second bursts, drizzle ice water into food processor through feed tube. As soon as dough comes together in a ball, remove from food processor and divide into 2 equal balls. Flatten each into a disk and wrap in plastic wrap. Chill for one hour or refrigerate for three days. Can also be frozen up to 3 months.

Dust work surface with flour. Unwrap ball of chilled dough and roll into a 12" round. Transfer to pie shell. Wrap and freeze crust for two hours.

To make Pie:
Preheat oven to 350.
Whisk together flour and sugars; set aside. Beat eggs on high until foamy - about three minutes. Mix in flour and sugars on low. Turn mixer to high and beat for two minutes. Add butter and beat on high until combined. Fold in walnuts and 3/4 cup chocolate chips.

Pour filling into chilled pie crust. Scatter remaining 1/2 cup chocolate chips across top and bake 25 minutes. Cover edges of crust with foil and bake another 25 minutes. Remove from oven when knife inserted in middle comes out clean. Cool at least one hour before serving.