Tuscaloosa Tollhouse Pie
in other words: Giant Chocolate Chip Cookie Pie
- 1 ball of pie dough
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup firmly packed dark brown sugar
- 2 eggs
- 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into cubes
- 1 tbs whiskey
- 3/4 cup walnuts, toasted and chopped
- 1 1/4 cups semisweet chocolate chips
Sprinkle a clean work surface with flour. Roll out the dough into a 12-inch round. Transfer dough to pie plate, folding any overhang under and crimping the edges as you go. Wrap and freeze until firm, about 2 hours.
Preheat the oven to 350 degrees F.
In a medium bowl, whisk the flour and sugars together. Set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, beat the eggs until foamy on high, about 3 minutes. Replace the whisk attachment with the paddle and with the mixer on low, a little at a time add the flour mixture. Turn the mixer to high and beat for 2 minutes until everything is mixed together well. Scrape down the sides of the bowl and add the butter. Beat on high until everything is combined. Scrape once more, being sure to get the bottom, and add the whiskey. Beat on high again for 1 minute.
Remove the bowl from the mixer and fold in the walnuts and 3/4cups of the chocolate chips.
Pour the filling into the frozen pie shell and spread evenly. It will be really thick, so be gentle. Top with the remaining 1/2 cup chocolate chips.
Bake for 25 minutes, then cover the edges of the crust loosely with aluminium foil and continue to bake for another 25 minutes, or until a knife inserted in the center comes out clean. If there are clumps of batter sticking to the knife, it is not done yet. Transfer to a wire rack to cool (the hardest part) before serving.