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ORIGINAL TOLL HOUSE PIE

Toll House Pie is a delightful treat perfect for bakers of all skill levels, from beginner to advanced! It combines everything you adore about a chocolate chip cookie with the buttery goodness of a flaky homemade pie crust. This simple yet indulgent dessert is a chocolate chip cookie lover’s ultimate dream come true.

INGREDIENTS

Pie Crust:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons solid shortening (butter-flavored or regular Crisco recommended)
  • 1/4 cup + 2 tablespoons cold water

Filling:

  • 3/4 cup unsalted butter, at room temperature (do not melt!)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (use 3/4 cup if omitting nuts)
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup coarsely chopped walnuts or pecans

INSTRUCTIONS

Preheat the Oven:

  • Preheat your oven to 325°F. Position the oven rack in the center.

Prepare the Pie Crust:

  • In a medium-sized bowl, cut the shortening into the flour and salt until the mixture forms small, pea-sized crumbs.
  • Add all the cold water at once and mix with a fork until the dough begins to form a ball. Avoid overmixing.
  • Lightly flour a flat surface and roll out the dough. Transfer it to a 9-inch pie plate (1 to 1.5 inches deep).
  • Gently press the dough into the corners of the plate and crimp the edges.
  • Place the prepared pie crust in the freezer while you prepare the filling.

Prepare the Filling:

  • In a mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides as needed. Ensure there are no visible butter pieces.
  • Add the eggs one at a time, followed by the vanilla, and mix on medium speed for about 1 minute, scraping down the sides once. Turn off the mixer.
  • Add the flour, salt, and chocolate chips all at once. Mix until just combined.
  • If using nuts, fold them in gently. If omitting nuts, add an extra 1/4 cup of flour to the batter.

Assemble the Pie:

  • Spoon the filling into the unbaked pie crust.
  • Bake on the center rack for about 50 minutes or until a knife inserted halfway between the center and the crust comes out clean.
  • Let the pie cool for at least 30 minutes before serving.
  • For a decorative touch, press a few chocolate chips into the top of the warm pie after baking.

NOTES

  • Prepare the crust first and freeze it while making the filling. No need to cover if freezing for less than an hour.
  • Pie crust can be made ahead and refrigerated (wrapped in plastic wrap) for 1–2 days or frozen for up to two weeks.
  • The filling should be slightly sticky but not runny. Avoid melting the butter for the best consistency.
  • You can assemble the pie and refrigerate it (covered tightly) for up to a day before baking.
  • For refrigerated or frozen crusts, preheat the oven for at least 30 minutes before baking.
  • Use a pie plate that is 1 to 1.5 inches deep. If the pie plate is deeper, the filling may not completely fill it.

Enjoy this rich and indulgent dessert that’s perfect for chocolate chip cookie lovers! 

POTATO AND MUSHROOM GRATIN

Indulge in the ultimate comfort food: a creamy, cheesy potato and mushroom gratin. This hearty dish is perfect for a cozy night in or a special occasion.

INGREDIENTS

  • 3-4 tbsp unsalted butter (plus extra for greasing the dish)
  • 16 oz mushrooms, thinly sliced (see note)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup full-fat sour cream
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • Pinch of nutmeg
  • 1/3 cup milk
  • 2 tbsp flour
  • 2 1/2 lbs russet potatoes (see note)
  • 6 oz Gruyère cheese, shredded

INSTRUCTIONS

  • Preheat the oven to 375°F and butter a large 3-quart casserole dish.
  • In a large skillet, melt 2 tbsp of butter over medium-high heat until it begins to foam. Add the mushrooms and cook until lightly browned and the moisture has evaporated. Add the minced garlic and cook, stirring often, for 1-2 minutes. Season with salt and pepper, then transfer to a clean bowl.
  • In the same skillet, melt another 1-2 tbsp of butter over medium heat. Add the sliced onions, season with a pinch of salt, and sauté for 4-5 minutes, until they begin to soften.
  • While the mushrooms and onions are cooking, whisk together the heavy cream, sour cream, salt, pepper, and nutmeg. In a separate bowl, whisk together the milk and flour until smooth. Add this mixture to the sour cream blend and whisk until well combined. Set aside the grated Gruyère cheese.
  • Prepare the potatoes: Peel and thinly slice the potatoes, then pat them dry with a paper towel. Layer half of the potato slices in the bottom of the prepared casserole dish. Top with half of the sautéed mushrooms and onions, followed by half of the shredded cheese. Repeat with the remaining potatoes, mushrooms, and cheese.
  • Pour the cream mixture evenly over the layered ingredients. Gently shake the pan to even everything out. Cover the dish and bake for 45-60 minutes, depending on the thickness of the potato slices (check at 45 minutes). The potatoes should be just tender when pierced with a fork.
  • After 45-60 minutes, uncover the dish and bake for an additional 20 minutes, or until the top is golden and the potatoes are fully cooked.
  • Remove from the oven and cover with foil. Let it rest for 10 minutes before serving. If desired, garnish with freshly chopped parsley or sliced green onions.

NOTES

  • The mushrooms, onions, and cream sauce can be prepared ahead of time, up to a day in advance. Then, you just need to slice the potatoes, assemble, and bake.
  • Russet potatoes are ideal for this recipe, though red potatoes can be used as well with good results.
  • The covered cooking time may vary depending on how thin you slice the potatoes. Hand-slicing typically requires closer to 60 minutes of covered baking.
  • A combination of cremini and white mushrooms works wonderfully, but you can use either variety on its own.