Tuscaloosa Tollhouse Pie

Y’all know I love my meaty, cheesy, salty and savoury foods. But I also have a powerful sweet tooth, and I love to bake. And when I bake something really delicious, it just makes sense to share the recipe! Well actually, as you can see above, we ate most of the pie before it even occurred to me to blog it! A true case of “can’t blog, eating!”.

I’ve long been a huge fan of the boys from Baked in New York. They now have three cookbooks out, and I adore them all. Their recipe for Tuscaloosa Tollhouse Pie (so named because Matt attended the University of Alabama and discovered this recipe there) is basically a giant chocolate chip cookie filling within a pie.

The really nice part about this pie, is that the sweetness is offset by varied textures and a generous splash of bourbon. I recommend it for those with an incredibly sweet tooth.

Recipe:

  • 1 portion pie dough (I use Martha Stewart’s recipe)
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (1 1/2 sticks or 175g) unsalted butter, softened and cut into cubes
  • 1 tbs whiskey (I use vanilla infused bourbon)
  • 3/4 cup walnuts, toasted and chopped
  • 1 1/4 cups semisweet chocolate chips (I replaced with half bittersweet, half white)

Git er done:

Roll out your dough and put it in a pie plate (9 or 10 inch), crimping the edges. Wrap and freeze until firm, min 2 hours.

Preheat the oven to 350 degrees F or 180 C.

Whisk flours and sugars together in a bowl. The whisking is an alternate to sifting. I sometimes cheat and use a fork at this stage – less to clean up!

Put the eggs in a bowl, and whisk using a stand mixer until they are foamy, about 3 minutes. If you dont have a stand mixer, use an electric beater, then use a wooden spoon for the following steps.

Change to the paddle attachment and turn the mixer on low, adding the flour mixture a little at a time. Once all added, beat on high for 2 mins until mixed well. Scrape down the sides of the bowl and add the butter, then beat on high until combined. Scrape again (don’t leave anything on the bottom!) and add the bourbon. Beat on high again for 1 minute.

Take the bowl off the mixer, and stir in the nuts and chocolate chips. Pour the filling into the frozen pie shell and smooth out the top. Top with a sprinkle of the remaining chocolate chips.

Bake for 25 minutes, then cover the crust edge loosely with foil and continue to bake for another 25 minutes. Stick a knife into the center at the end of cooking time and if it doesn’t come out clean, bake another 5 min.

Allow to cool (well, at least to the point where you wont burn fingers or your mouth) then enjoy!

Share this:

Facebook Twitter Email Delicious Digg Feedburner Linkedin Reddit Feed Stumbleupon Googleplus

Posted on Oct 30, 2012

2 Comments

  1. Bubba says:

    I sent Muffin this recipe recently and she had her pastry chef make a pie for me today. I’m not sure about the pie crust recipe he used but it was just so so. The filling on the other hand would satisfy any chocolate addicts craving.
    I’ll check on the crust the next time I’m at the Jakarta American Club.

    Thanks,
    Bubba

Leave A Reply