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Submitted by Billie, Atlanta, GA

Tuscaloosa Tollhouse Pie

from the "Baked" guys Matt Lewis and Renato Poliafito
Tuscaloosa Tollhouse Pie, is a “cross between a pecan pie and and chocolate cookie-a very good,
gooey chocolate chip cookie.” It is primarily a southern dessert, not often found in any part of the country.

The pie is almost always served warm and a la mode."


1 pie crust, frozen
1/2 cup AP flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
3/4 cup (1.5 sticks) unsalted butter, softened and cubed
1 tbsp whiskey
3/4 cup walnuts, toasted and chopped
1.25 cups chocolate chips


Preheat the oven to 350 degrees.

Beat the eggs on high in a mixing bowl fitted with the whisk attachment. Beat until foamy, about 3 minutes. Switch to the paddle attachment, and add the flour and sugars. Beat for 2 minutes on high. Scrape down the bowl and add the butter, beating on high until well-combined. Scrape down the bowl and add the whiskey, and beat on high for 1 minute.

Fold the nuts and 1 cup of chocolate chips into the filling. Scrape into the prepared pie shell and smooth into an even layer. Sprinkle the remaining 1/4 cup chocolate chips on top. Bake for 40-50 minutes, covering the edges of the crust with foil if it gets too brown. The pie is done when it is puffed and golden brown, and a knife inserted into the center comes out clean.

Allow to cool before slicing, but this pie is best served warm, so heat slices for 20 seconds in the microwave before serving.

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Depends on the pie cutter. . .

Nutritional Information
Per Serving

Let's skip this one...

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