Tuscaloosa Tollhouse Pie

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:

img_8015  It has about 1/3 of the flour you normally would use for a cookie batter and the rest is just brown and white sugars and eggs.

I’ll admit that I was a bit skeptical putting the filling in the pie crust

img_8016

But out of the oven, they looked great:

img_8017

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!

img_8018  And even better with ice cream!

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