This past week I had Monday and Tuesday off from school before I started my very first 12 hour Clinical shift on the Trauma floor. I cannot explain how extremely nervous I was for that but it actually went very well! To relieve stress I like to bake or go running. I know those two things are polar opposites but those are just two of my biggest stress relievers and last week trust me I did both to try and relieve the stress and anxiety about my first clinical rotation. Anyway, I had promised last week when I posted a photo of this pie on Instagram that I would post the recipe for y'all! Well here it is!
Nestle Toll House Chocolate Chip Pie:
Ingredients:
1 unbaked 9-inch deep dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz) NESTLÉ® TOLL
HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions:
1. Preheat oven to 325 F.
2. Beat eggs in a large mixer bowl on high speed until foamy.
3. Beat in flour, granulated sugar, and brown sugar.
4. Beat in butter.
5. Stir in morsels and nuts.
6. Spoon into pie shell.
7. Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean.
8. Cool on wire rack.
9. Serve warm with whipped cream or ice cream if desired.
9. Enjoy!
*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet: increase baking time slightly.
P.S. Heads up because this pie is actually very sweet so I suggest having some vanilla bean ice cream to go with it! Also make sure to thaw the frozen pie shell completely. I did not do this and it made baking take a good bit longer.
Lots of Love, Natalie
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