Recipe by Karin Christian
"This is always the first pie to go when I bring it to group gatherings! It is a very chocolatey, firm textured pie. Wonderful served warm with a scoop of vanilla ice cream. Pecans may be used instead of walnuts."
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
pastry for a 9 inch single crust pie
I tried a lot of this kind and they are usually pretty much the same although you change something here and there. I must say this one stands a little apart, because it turns out really true southern cooking as you expect it to be and to taste.
This recipe was a flop! I could not get it to fully cook and way too much butter. It bubbled over and made a mess. :(
my family loved this pie! I used store bought shells and had enough filling for two pies.
This recipe calls for way too much butter. It had leaked out of the pie onto the cookie sheet & saturated the crust as well. I would go with 1 stick or 1 1/2 at the most. Also, cut back a little on cooking time- got a little too brown on top.
4 stars because its way too much butter. Almost ruins the pastry because it bakes out into the crust. It is very dense and rich. delicious flavor. I would reduce butter by at least half next time.
Fabulous recipe. Very rich and yummy dessert.
Without a doubt, the best. My family dearly loves this pie, and oh sooo easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Toll House Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 463
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