Before Christmas, my son discovered a chocolate chip pie on a menu where we were eating. He knows that I refuse to pay $5.00 or more for a slice of pie so he asked me if I would bake something like this for him. I forgot all about it until he mentioned it last week. I searched online and through a couple of cookbooks that I have here, but nothing grabbed me. All of the recipes called for nuts. Even though my family is "nutty", they are not big fans of nuts in desserts. I found a 1/2 bag of Heath Toffee Chips in my cupboard so I used them in place of the nuts. The results were extremely good.
Toffee Chocolate Chip Cookie Pie
1 refrigerated 9-inch pie shell, slightly prebaked*
2 large eggs
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup packed brown sugar
1 1/2 sticks butter, softened
1 cup semi sweet chocolate chips
1 cup toffee baking pieces
ice cream or whipped cream, optional
Directions for Prebaking Pie Shell:
I like using a 10" pie pan to hold a 9" pie crust when making a pie like this. It leaves room at the top of the pie plate to hold
whipped cream or another topping.
Preheat over to 425*
Place the pie crust into the pie pan. Prick the dough all over with a fork. Bake for 7 minutes or until very lightly browned.
Directions for Pie:
Preheat oven to 325° F.
In a large bowl, whip eggs until light and foamy.
In a seperate bowl, stir together the sugars and flour. Spoon the dry mix into the eggs a little at a time until well blended.
Mix in butter. Continue mixing untill smooth.
Stir in chocolate chips and toffee pieces. Spoon into pie shell.
If using a deeper pan like I do, bake for 45 mintues or until a knife inserted into the middle comes out clean. If using a regular
pan, it will probably need to bake for 5 - 10 minutes more.
Cool for 15 minutes. Serve warm with ice cream or whipped
While this pie is delicous served plain or just with whipped cream....why stop there?!?
Check this out...
MMM!!! It's out of this world topped with chocolate ice cream & drizzled with chocolate and caramel syrups.