TOLL HOUSE CHOCOLATE CHIP PIE

Graham cracker crusts are buttery, delicious and add a little extra texture. You'll love the combination of the graham cracker crust and the chocolate chip cookie pie filling. Another small tweak I did was replaced white sugar with dark brown sugar.

For the Crust: Graham cracker crumbs Ground cinnamon Unsalted butter melted For the Pie Filling: Eggs room temperature All purpose flour Dark brown sugar Unsalted butter Nestle Tollhouse Semi Sweet Chocolate Chips Chopped walnuts

Ingredients

Step 1

Preheat oven to 325 degrees. Spray a 9 inch pie dish or springform pan with non stick cooking spray. Set aside.

Step 2

In a large mixing bowl, beat the eggs on medium-high speed for 3 to 5 mins, or until light and fluffy. The whipped eggs should have a smooth texture and be pale in color.

Step 3

Bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean.

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