Tollhouse Chocolate Chip Pie

I ate half a piece of pie for breakfast–oh yes, I did. Here’s the recipe, straight from the NZC (New Zion Cookbook) courtesy Gage and Hinrichs kitchens. It’s simple and requires items I usually keep in my pantry.

2 lg eggs
1/2 C brown sugar
1/2 C white sugar
1/2 C flour
1.5 sticks butter, softened (not melted)
1 C chocolate chips
1 graham cracker crust

Preheat oven to 350. In a bowl, beat eggs until foamy, then add dry ingredients and mix. Add butter and chocolate chips. Pour into crust. Bake for 1 hour. The top of the pie should be the color of a chocolate chip cookie when done. Toothpick may be moist but not gooey when checking for doneness. Let set for an hour before cutting. (Or do as we did and eat when very gooey. Pair with ice cream and thank the good Lord for dessert.)

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