As if you need an excuse to bake cookie dough in a pie!  Did you know that May 15 is National Chocolate Chip Day?  {Me either}  What a perfect excuse to bake this Nestle Toll House Classic. . . Toll House Cookies in a Pie – Brilliant!

First a little background for your Chocolate Chip Day Celebration:  The story goes that back in 1930, Ruth Wakefield (owner of the Toll House Inn, Whitman, Massachusetts), was making chocolate cookies and ran out of regular baker’s chocolate; as a substitute she added broken pieces of Nestle semi-sweet chocolate thinking that they would melt and mix into the batter. . . The rest is history!  Instead of blending in, they simply softened into wonderful, creamy bits of chocolate bliss loved by us all.  It is said that Wakefield sold the recipe to Nestle for a lifetime supply of chocolate chips.  You can check Wikipedia for more info – the stories all differ a little, but the important point is that Chocolate Chips are here for us to love!

Nestle Toll House  Chocolate Chip Pie

Ingredients:

1 unbaked 9-inch 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 semi-sweet chocolate chips
1 cup nuts (optional)
Vanilla Ice Cream (optional, but why would you want to skip it?)

Directions:

Preheat oven to 325.  Beat eggs in a large mixer bowl on high speed until foamy.  Beat in flour, sugar, and brown sugar.  Beat in butter.  Stir in chocolate chips and nuts.  Spoon into pie shell.

Bake for 55-60 minutes (or until knife inserted halfway between edge and center comes out clean).  Cool on wire rack. 

Yummy served warm with ice cream – but it is still delish when completely cool.

Note: Nestle recommends if using a frozen pie shell, to use the deep-dish style, thawed completely. Bake on baking sheet, increase baking time slightly.

Happy Chocolate Chip Day!