This week, the recipe for a “Tuscaloosa Tollhouse Pie” in Baked by Matt Lewis and Renato Poliafito caught my eye. Described as a cross between a pecan pie and chocolate chip cookie, there is even whiskey in the filling!
Mixing the batter, it did really see like I was making chocolate chip cookies but with an airier batter:
I’ll admit that I was a bit skeptical putting the filling in the pie crust
But out of the oven, they looked great:
The recipe said to test the done-ness of the filling with a knife through the middle, which is the source of those big indentations!
Each bite was delicious!