Sunday Suppers Edition Four

Wow, the weekends seem to pass by so quickly! Last night, we made burgers and fries at home and they tasted so good! I can’t take much credit for it-Mr. P is the chef extraordinaire when it comes to burgers and fries. Tonight for dinner, I made a corned beef (Mr. P’s request) with twice baked potatoes. Since I don’t really have a recipe for either of those items, I thought I would post one of my mother’s pie recipes. This recipe was in the recipe book that I posted about last week, and it is always served at Thanksgiving and Christmas at my parents’ house. I also make it throughout the year for various gatherings that we attend. It’s also a great pie to send over to a family that may be experiencing an illness or hardship of some kind.

Toll House Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 large eggs

½ cup all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

1 cup butter, melted and cooled

6 ounces semi-sweet chocolate chips

1 cup chopped nuts (I use pecans.)

Sweetened whipped cream or ice cream (optional)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Blend in melted butter. Stir in chocolate chips and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

I prefer whipped cream on mine, but Mr. P likes vanilla ice cream on his so I always have both on hand when I serve this. Opposites attract, right?!

Have a great week!