Tuesday
Apr132010
tuscaloosa tollhouse pie (from the Baked cookbook)
Tuesday, April 13, 2010 at 8:15PM 
Let's cut to the chase.
Make this pie. Now.
If you were planning to go to bed... Or say loving things to someone... Or do your job... Put. It. On. Hold. You can sleep/love/work later.
You need this pie.
You know how much we love Alice's Chocolate Chunk Cookies? Right. This is a pie full of oozing chocolate cookie.
And it has whiskey in it. So that should pretty much sell it.
The recipe comes from the Baked cookbook. The recipes are the ones used in their bakery. We love that book. Our friend, Tod, bought it after we made him pumpkin whoopie pies from it. He loved them that much. I think he had a desire to have whoopie pies on demand. Now he can't stop baking from it. It's like The Red Shoes but with flour-based goodness.
Karen and I took the kids to Brooklyn this weekend to see the cherry blossoms. We stopped at the Baked shop in Red Hook before we saw the flowers. The kids ate monster cookies. I ate scones. Karen ate brownies. Pretty much the best breakfast ever. When we got home, we started looking at Red Hook real estate. That's how much we love them.
The recipe follows. Fair warning - we will feature a couple of more recipes from Baked in the next few weeks. I'd suggest you buy a copy and bake along.
baked’s tuscaloosa tollhouse pie
- Pie dough (you live a life full of choices. Pie crust is another one. Decide for yourself what crust you want to make. I'm not the boss of you.)
- 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 walnuts, toasted and chopped fine (You can buy them chopped fine. Move on.)
- 8 oz. semisweet chocolate chips. Or chop some chunks.
Do your pie crust. You know I have issues making them. Karen does not. Do what makes you happy. Once you've got it in the pan, freeze it while you make the filling.
Get the oven to 350 degrees F.
Whisk the flour and sugars together. Put them in the corner and give them a pep talk. They're going to make something awesome.
With a whisk attachment, beat eggs on high speed until foamy. Maybe three minutes. Eject the whisk. Put the paddle attachment on the mixer. Turn it on low. Slowly, add the flour and sugars. Mixer on high for two minutes. Scrape down and throw in the butter. Beat on high until combined. Add the whiskey if you want it. Beat on high for one minute.
Use a spatula and fold in the walnuts and half of the chocolate. Note that you're not putting in all the chocolate. Yet.
Pour the filling into the pie shell. Throw on the rest of the chocolate. Bake for 25 minutes. The edges are going to be done before the filling, so fold up some foil so it looks like a belt, and then 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. It's done when a knife stuck in it comes out clean.
Recipe from Baked: New Frontiers in Baking (Stewart, Tabori & Chang)
Cool completely on a rack (who are we kidding? You should wait a couple of minutes and then dig in) before serving. Reheat for a few seconds in the microwave if it cools completely before you get a chance to devour it.
Recipe from Baked: New Frontiers in Baking (Stewart, Tabori & Chang)
Reader Comments (15)
You better not move to Red Hook!!
OK, I am totally making this for MY birthday cake (birthday pie? a new tradition!) in May.
Question - in the pic, it looks like there is a second layer of crust over the filling. Can you explain how to do that? Or do you make it without a crust hat?
At first I thought you meant I was living The Red Shoe Diaries. But no, it's true, I can't stop baking from the Baked cookbook. Now I must make this accursed, delightful pie. Damn you, you Svengali chef, you!!!
@Alyssa, we're not going anywhere. But I'd like to live a lot closer to Baked. And to Doughnut Plant. Choices...
@Tod, they had the sweet and salty brownies at Baked. You were right. So good.
@brandy101, this will be a great birthday pie. There's no double crust here. Since it's a bit like a cookie filling, it makes its own delicious top crust.
Damn you! I was going to eat healthy the rest of this week...that's no longer an option.
@Jen - Well, I think our work here is done. Our goal was always to corrupt your health.
For the record, this is the 2nd of these that I'm making this weekend...need I say more? YUMMY!
@Jen - That makes us incredibly happy.
I ate two of these this weekend.. and without a jaw.
Now THAT says something.
@Mike - You continue to amaze us all. You're a brave man. (thank you for bringing our non-sensical joke to the blog)
Say no more...I'm totally convinced that I need this pie, BADLY .....It looks so yummy.
Yum! Looks great! I could use a slice right now....
Fabulous recipe. I can't wait to make this. I love this pie... I have a similar recipe, but with a different name and slightly different ingredients and proportions. That's what's so great about the Internet. Always learn something new. Yum!
Oh to have been in your kitchen when this was created!
Wow, does this look amazing....have had my eye on that one for a while. It just made the short list!