Tollhouse pie appears to be a uniquely southern dessert. While ubiquitous in the South (Matt discovered this dessert while attending the University of Alabama in Tuscaloosa), the pie is nearly impossible to find in other regions of the country. The pie, which is almost always served warm and à la mode, is a cross between a pecan pie and a chocolate chip cookie—a very good, gooey chocolate chip cookie. Matt’s Tuscaloosa neighbor had a penchant for making a very boozy version of the Tollhouse pie, and we re-created our version (albeit with a lot less whiskey) in his honor.
Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
In a medium bowl, whisk the flour and sugars together until combined. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.
Fold the walnuts and
Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining
The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
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