Tuscaloosa Tollhouse Pie

You know when you read a book and keep pronouncing the word wrong, until you actually hear it out loud; shattering your internal literature world with (what you cannot wrap your head around as) the ‘right’ pronunciation. For me, superfluously was the most devastating phonetical correction. I always assumed it was an extremely viscous super hero in sound: SUPER-FLU-OUS-LEE Hermione was also a bit of a shock. I always assumed it was HER-MY-OWE-KNEE. It’s all about the emph-ass-es on the syl-la-bles apparently.
Being from way up north in Canada, it took me a few tries to say the name of this pie. Never growing up or even having been to the south,(except Florida) I was totally unfamiliar with this pie. I actually kept saying Tallahassee; not really knowing what that is either. Weird name or not, I  couldn’t resist the pecan pie’s alcoholic/chocoholic cousin as a pie alternative. Don’t get me wrong, I could eat a whole pecan pie and was wary of straying from my trusty, teeth-shatteringly sweet pie.  But Adding whisky instead of vanilla, chocolate instead of, not chocolate; AND the promise of a cookie-like filling, I’d be a im-bicle not to give it a try.
  • half pie dough recipe
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened and cubed
  • 1 T whiskey (or not)
  • 3/4 cup pecans, toasted and chopped fine
  • 8 oz. semisweet chocolate chips.
  1. On a lightly floured surface, roll pastry out until its slightly larger than your 9″ pie plate, about 1/4″ thick. Using your rolling pin, roll it up and drape over lightly flour dusted glass pie dish. Dock well with a fork. Put in fridge for 3 hours. I actually put mine in the freezer for 1 hour.
  2. When ready to bake, preheat oven to 350˚
  3. On a baking sheet or in a pan, spread out nuts into an even layer. Toast in oven about 15 minutes, turning every 5 minutes or so until evenly toasted. Alternatively you can do this on the stovetop, stirring them as well to ensure even browning. Set aside to cool once done.
  4. Whisk the flour and sugars together in a bowl. Set aside.
  5.  In a standup mixer or in a bowl with hand beaters, whisk eggs together until foamy, about 3 minutes.
  6. Switch to paddle attachment of using standup mixer. Add flour + sugars, beat on high until combined, about 2 minutes. Add butter and beat on high until combined.
  7. Scrape sides of bowl, fold in nuts + 3/4 cups of chocolate chips.
  8. Pour the filling into the chilled pie shell. Add remaining chocolate. Bake for 25 minutes. The edges are going to be done before the filling, add foil to cover the edges of crust. You want to shield the crust from the heat, but don’t shield the filling. Bake for another 25 minutes or so. Test for doneness by inserting a knife; if it comes out clean it’s done. If not, bake for 5 more minutes.
  9. Cool completely before slicing. It’s highly recommended to serve still slightly warm with a scoop of vanilla ice cream. It by some crazy chance there are leftovers, microwave on high for 15 seconds until warm and gooey; serve a la mode.

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