Tuesday, November 24, 2009

Toll House Pie

Shortbread Crust
3/4 cup butter
1/2 cup confectioners' sugar
1-1/2 cups flour
1/4 teaspoon baking powder
Toll House Pie
3/4 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 cup + 1/8 cup flour
1 cup semisweet chocolate chips

For shortbread crust, mix together all shortbread ingredients till dough forms. Press dough against bottom and sides of greased 9x9 glass casserole dish.
In a large bowl, beat butter and sugars till creamy. Beat in eggs till fluffy. Gradually add flour and chocolate chips until well combined. Pour batter into unbaked shortbread crust. Bake at 325 for 1 hour. Serve plain or with ice cream or whipped cream.

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