Toll House Pie

Kids rating: 5 stars

Me: 5 stars

First, you must have a handsome assistant. I've tried without, and it just doesn't work out quite as well. 

The bigger he smiles while making it, the better it will taste.

Ingredients

1 unbaked 9-inch deep-dish pie shell*

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup butter, softened

1 cup semi-sweet chocolate chips

1/2 cup butterscotch chips

1 cup chopped pecans (optional)

sweetened whipped cream or ice cream

Directions

Preheat oven to 325 degrees. If you have a convection oven, I'd go ahead and use that here. 

Beat eggs in mixer on high speed until foamy, about 3-4 minutes. Beat in sugars and flour. Beat in butter. Make sure your butter is soft, almost to the point of melted, or it will be clumpy. Stir in morsels and nuts. Spoon into the pie shell.

Bake for 55-60 minutes. This is the important part. You DO NOT WANT TO UNDERBAKE. Trust me on this. I've cooked mine for over 75 minutes before. Give the pie a little shake, and if it feels soupy, it's not done. When done, there will be a little jiggle, but it will not have that soupy feel. The top will be very brown, not a golden brown like you would think.

Let cool at least 30 minutes, so it has time to set. Otherwise, it will all goo out when you cut into it. In my humble opinion, it's best with fresh whipped cream on top. Some people like ice cream, and those people are wrong. 

Also, served as breakfast the next morning, after the kids have gone to school, is a close second to the warm goodness of the fresh version.

*If you use a frozen pie crust, make sure it's completely defrosted before you start, or you'll be baking this thing till the cows come home.

Enjoy!