Prep 10 mins
Cook 40 mins
Are you a fan of gooey chocolate and walnuts? If you answered yes, then you’ve come to the right place. Recipe adapted from chindeep.com and featured on The Fountain Avenue Kitchen's facebook page -- a nutty spin on the traditional, easy-to-make Tollhouse cookie pie! -------- NOTE: Pie needs to chill for eight hours in the fridge!
- 1 deep dish pie shell (UNBAKED ~ homemade, frozen, or refrigerated ready-roll is fine)
- 1 1⁄2 cups dark brown sugar
- 1 cup flour
- 1⁄8 teaspoon salt
- 1 teaspoon baking powder
- 1⁄4 teaspoon cinnamon
- 1 lemon (ZEST ONLY ~ save lemon for another purpose)
- 3 eggs (slightly beaten)
- 2 cups semi-sweet chocolate chips
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups walnuts (chopped and divided)
- Pre-heat oven to 400°F.
- On the lowest oven rack, pre-bake your pie crust (filled with pie weights or dried beans) for 10 minutes at 400°F.
- Remove from oven and set aside to cool.
- Reduce oven temperature to 350°F.
- Combine the dry ingredients and wet ingredients SEPARATELY. Then gently fold them together.
- Add chocolate chips and all of the nuts, except 1/2 cup.
- Spread the filling into the browned pie shell. Sprinkle the remainder of the nuts over the top.
- Bake for 30-40 minutes, or until just set ~ check at 30 minutes! You may want to use a pie shield or aluminum foil on the crust if the edges begin to burn.
- Place pie in refrigerator and chill completely (about 8 hours) before serving.
- Top with homemade whipped cream or vanilla ice cream. Garnish with a sprinkle of cinnamon or nutmeg.