Friday, September 25, 2009
Tuscaloosa Tollhouse Pie
The in-laws are coming in from Mississippi this weekend for their annual hair appointments (every 5 weeks) so I'm donning the baking apron and trying a new recipe. This one comes from one of my favorite books at the moment, "Baked" by Southern boys Matt Lewis and Renato Poliafito (they now live in Brooklyn and own a dessert shop, also called "Baked"). I've tried several of the recipes in this book and they have all been wonderful.
This recipe calls for a pie dough that they include on a separate page. I tried it and had a few problems with it but taste wise, it is fine. It was really, really sticky though as I was making it and almost impossible to work with. The next time I think I will try Ina Garten's dough recipe that I use for the apple tart. Or if you don't even want to fool with making your own, I'm sure a frozen one from your supermarket will work fine.
Baked’s Tuscaloosa Tollhouse Pie
* 1/2 recipe pie dough, chilled
* 1/2 cup all-purpose flour
* 1/2 cup sugar
* 1/2 cup firmly packed brown sugar
* 2 eggs, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces
* 1 tb whiskey (I used Southern Comfort)
* 3/4 cup walnuts, toasted and chopped
* 1 1/4 cups chocolate chips
On a lightly-floured surface, roll out dough to form a 12-inch round. Press into a pie dish, folding under edges. Freeze crust while you make the filling.
Preheat oven to 350 degrees F.
In a bowl, whisk together flour and sugars; set aside.
Fit an electric mixer with its whisk attachment, and beat eggs on high speed until foamy, about 3 minutes. Switch to the paddle attachment, and mix in flour and sugars on low. Turn mixer to high and beat for 2 minutes; add butter and beat on high until combined. Scrape down sides, add whiskey, and beat on high for another minute, then fold in walnuts and 3/4 cup of chocolate chips.
Pour filling into chilled pie shell, sprinkle remaining 1/2 cup chocolate chips over the top, and bake for 25 minutes. Cover edges of crust with foil and bake for another 25 minutes; remove from oven when inserted knife or pie tester comes out clean. Cool on a cooling rack completely (at least one hour) before serving.
Tip: Store in refrigerator and heat up a slice for 15 seconds in the microwave. Serve with ice cream. YUM!