OMG! This cake is so good! Tuscaloosa Tollhouse Pie – a cross between a pecan pie and a chocolate chip cookie! This cake is just the best. A rich, decadent pie. Filled with nuts and chocolate chips. What’s not to love about this pie?
As some of you might know: i love Chocolate chip cookies and i love trying new cookie recipes. Like i did with my stuffed oreo chocolate chip cookies. But trust me. This cake will blow your mind. It’s so delicious.
Tuscaloosa Tollhouse Pie
- 1 frozen pie crust or make it yourself.
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs room temperature
- 3/4 cup 1 1/2 sticks unsalted butter, softened and cut into pieces
- 1 tbsp whiskey omitted
- 3/4 cup walnuts toasted and chopped
- 1 1/4 cups chocolate chips
- Preheat the oven to 350F.
- Place the cake crust in a cake tin
- Crimp the edges and fold under any excess.
- In a medium bowl whisk flour and both sugars until they combine.
- Beat the eggs with a mixer at high speed until frothy.
- Switch the whisk attachment to the scoop attachment.
- Add the whiskey and beat on high speed for 1 minute.
- Gradually add the flour mixture while the mixer is on low speed. Switch to high speed and beat the eggs for 2 minutes. Scrape off the bowl and add the butter.
- Mix at high speed until they have united.
- Add the walnuts and half of the chocolate chips.
- Cover with the remaining chocolate chips.
- Pour the filling into the cake shell and spread it evenly on top.
- Bake for 25 minutes and then cover the edges with foil and bake for another 25 minutes.
- Test the cake by sticking it in the middle with a knife or toothpick.
- It is ready when they come out clean. Place the cake on a rack and let it cool down before slicing it.