This recipe is based on the Nestle Toll House Pie Recipe, with the semisweet chocolate swapped out for bittersweet and the addition of Heath Bar toffee chunks.
Is Heath Bar ice cream still out there? That used to be a favorite of mine... well, at least the pieces of toffee candy bar were. At a summer job during college at the Fairdale Farms Dairy Bar in Bennington VT, when not scooping ice cream for customers I used to stealthily dig out the pieces of Heath Bar from the giant 5 gallon ice cream tub. Leaving behind... vanilla ice cream. Sorry, customers.
Side note: that dairy bar is where I met Ally Sheedy!
|A basket case?|
Back on topic. Cookie pie good.
Chocolate Chip Pie is a favorite of:
Toffee and Chocolate Chunk Pie
*Adapted from the Toll House Pie recipe from Nestle
1-1/2 c. all-purpose flour, unbleached
1/4 tsp. salt
8 TB butter, cold
3/4 c. (1-1/2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1 tsp vanilla extract
1/2 c. all-purpose flour, unbleached
1 c. dark or bittersweet chocolate chunks
8 oz. Heath Bar toffee candy bars, roughly chopped
For the crust: put flour in a large bowl. Slice the butter into small cubes. Work these into the flour using a pastry blender until the mixture is coarse and resembles small currants. Add ice water to the mixture 1 tablespoon at a time, using a spoon to toss the mixture together. Add water only until the dough is moist enough to hold together when you squeeze some in your hand.
Turn the dough out onto a lightly floured surface, and knead gently 4-5 times. Flatten the dough slightly with the palm of your hand and wrap the disk in plastic wrap. Chill the dough disk in the fridge for 30 minutes or until firm.
Unwrap the dough onto a lightly floured surface and roll out to about 1/4" thickness. The dough should be roughly 13" in diameter. Lightly fold the dough over in half and then in half again. Place in a 9" pie plate with the point of the triangle in the center and unfold to fit the pie plate. Gently fit the dough into the pie dish with overhang all around. Trim the overhang to about 1-1/2". Roll both the edge under, all around the pie to make a thick edge. Crimp the edge all around. Lay a sheet of plastic wrap over the dough and put the dish into the freezer.
Meanwhile, preheat the oven to 350 degrees F. If using a glass pie dish move the rack to the lower half of the oven; for a metal pan have a rack ready in the center.
In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add the eggs and vanilla and mix in. Add in the flour and mix until just combined. Stir in the chocolate chunks and Heath Bar chunks.
Take the pie shell from the freezer. Spoon the cookie dough into the shell, gently spreading it it edge to edge and smoothing the top. Bake for about 50 minutes, until the crust has browned and a tester inserted in the middle comes out clean. Remove to a wire rack to cool. Allow it to cool for at least 15 minutes. Slices may be served while pie is warm or after it has cooled. Store tightly wrapped at room temperature.