My only experience with Toll House Pie has been at one of my favorite local restaurants. I don’t get it often, only on special occasions, because it’s a very special dessert. It’s served hot out of the oven with a huge scoop of ice cream and a big dollop of whipped cream on top. The heat from the pie melts the ice cream and the whipped cream and it turns into the most wonderful bowl of goo.
If you’re not familiar with Toll House Pie (and shame on you), then let me explain what you’re missing out on. It’s essentially cookie dough baked in a pie shell. The dough doesn’t cook completely, so much of it ends up just being warmed cookie dough, or goo, if you want to use the technical term. It’s delicious.
Thinking about this pie now has got me drooling all over again. I’m pondering getting the pie dough out of the freezer and making another one.
There’s nothing out of the ordinary with this recipe. And putting together a Toll House Pie is almost easier than making chocolate chip cookies, especially if you use a store-bought crust. And go ahead and use a store-bought crust if you want. I won’t tell, and no one will be the wiser. But just make sure that whichever crust you use is very, very flaky. The flakiness contrasts nicely with the gooeyness of the pie filling.
This pie is all comfort. And if your Easter weekend will be filled with rain and snow like mine, this might be the perfect comfort dessert to pull you out of the bad-weather-blues.
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