Toll House Pie Food

TOLL HOUSE PIE

Steps:

• Beat 3 eggs.
• Add sugars and blend well.
• Stir in flour.
• Add butter and stir.
• Stir in chocolate chips and nuts.
• Pour into a 10" unbaked pie shell.
• Bake in a 350 oven for 40 -45 minutes until golden brown.
• Don't over bake edges will get hard.

LINDA'S TOLL HOUSE PIE

Steps:

• Preheat oven to 325.
• In a lg. bowl, beat the eggs until foamy.
• Mix in flour, sugar, and brown sugar until well blended.
• Blend in melted butter or margarine.
• Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake for 1 hour, then remove from oven, and cool for 30 minutes before cutting.

TOLL HOUSE COOKIE PIE

Steps:

• Beat eggs until foamy.
• Combine flour, sugar, and brown sugar, and add to eggs.
• Add butter and oil, stir well.
• Stir in chocolate chips.
• Pour into unbaked pie shell.
• Bake at 325 for 1 hour.
• Allow 1 hour to cool before eating.

NESTLE TOLL HOUSE PIE

Steps:

• beat all ingredients in a mixer.
• pour into pie shell.
• bake for 60 minutes at 325.

TOLL HOUSE PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.

TOLL HOUSE PIE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter. Stir in the chocolate chips and walnuts. Pour batter into one unbaked 9 inch pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Serve warm with whipped cream or ice cream, if desired.

NESTLE® TOLL HOUSE® CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
• Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

TOLL HOUSE PIE II

Steps:

• Cut shortening into 1 cup flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to 2 teaspoons more of water can be added, if necessary.
• Gather pastry into ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inch larger than inverted 9x1-1/4 inch pie plate. Fold pastry into quarters. Place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1inch from rim of plate. Fold and roll pastry under, even with plate. Flute.
• Preheat oven to 325 degrees F (165 degrees C).
• In large bowl, beat eggs until foamy. Add 1/2 cup flour and brown and white sugars. Beat until well-blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into the pastry-lined pie plate.
• Bake at 325 degrees F (165 degrees C) until set, about 1 hour. Serve warm with whipped cream or ice cream. Makes about 8 to 12 servings.

TOLLHOUSE PIE

Steps:

• Preheat oven to 325 degrees.
• Beat the eggs.
• Mix sugar, brown sugar, and flour with the eggs.
• Mix in the melted butter. (Make sure it's cooled before adding to the mix).
• Fold in the chocolate chips and walnuts.
• Spoon into the unbaked pie shell.
• Bake for about 1 hour, or until a toothpick inserted comes out cleanly.