Toll House Walnut Pie

Ingredients

• 1 9-inch unbaked pastry shell
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup (4 ounces) chopped walnuts
• 1/2 cup (4 ounces) semisweet chocolate chips
• 2 eggs, beaten
• 1/2 cup (1 stick) butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup (2 ounces) chopped walnuts, for garnish

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine sugar, flour and salt. Stir in walnuts and chocolate chips.
3. In a separate bowl, beat eggs until light and fluffy. Add melted butter, vanilla, and egg mixture to dry ingredients, and stir until fully combined.
4. Pour filling into unbaked pastry shell. Sprinkle with remaining walnuts. Bake for 40-45 minutes, or until golden brown.
5. Cool on a wire rack before serving.

Interesting Facts

• The Toll House Pie is believed to have originated in Whitman, MA in the 1930s.
• The original recipe used semi-sweet chocolate chips, but you can also use dark or white chocolate chips.
• The original recipe also called for crushed pineapple, but this is no longer included in the modern version.
• The name “Toll House” comes from the fact that the original recipe was created by a woman who lived near a toll house on the highway.