One and Only: Tuscaloosa Tollhouse Pie

One and Only: Tuscaloosa Tollhouse Pie

Nothing is more cherished than the chocolate chip cookie. Tuscaloosa has the special honor being the namesake for a delectable take on the classic cookie. The Tuscaloosa Tollhouse Pie blends the chocolate chip cookie, with a pecan pie to great something worthy of this tasty town. While we still don’t know why we aren’t about to question the naming of this distinctive pie. Several cookbooks and blogs have shared the Tuscaloosa pie with the world, and we think it carries our name with dignity and delight for people who love the sweeter things in life. Univeristy of Alabama Alum and food blogger Leah Short has kindly lent us her recipe for the Tuscaloosa Treat. If you’re looking to celebrate Chocolate Chip Cookie Day in style with some local flair, try out the recipe below! Leah recommends serving this as warm, with an extra dash of ice cream on top! Thanks again Leah!

Tuscaloosa Tollhouse Pie

makes one 9-inch pie
Ingredients:
1 refrigerated pie crust (or make your own)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
3/4 cup unsalted butter, softened, cut into cubes
1 tbsp. whiskey
3/4 cup walnuts (or pecans), chopped (toasted optional)
1 1/4 cups (8 oz.) semisweet chocolate chips
Directions:
1. Place pie crust into a pie dish, crimping the edges and folding any overhang under. Preheat oven to 350F.
2. In a medium bowl, whisk flour and both sugars until combined.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Switch the whisk attachment to the paddle attachment. Gradually add the flour mixture while the mixer is on low. Change to high speed and beat for 2 minutes. Scrape the bowl and add the butter. Mix on high until combined. Add the whiskey and beat on high for 1 minute. Fold in the walnuts and 3/4 cup of the chocolate chips.
4. Pour filling into pie shell and evenly spread on top. Top with remaining 1/2 cup chocolate chips.
5. Bake for 25 minutes, then cover the edges with foil and bake for another 25 minutes. (Ours didn’t take quite that long, so check periodically closer to time.) Test pie by sticking with a knife or toothpick in the center. It’s done when they come out clean. Transfer pie to a rack and cool before slicing. Store in refrigerator.

Written By: Deven Wilson, TTS PR Intern