Tuscaloosa Tollhouse Pie

Another hit from the Baked Cookbook!This is a yummy pie, and is almost just a big chocolate chip cookie. In the cookbook, they suggest when eating the pie the next day to pop your slice in the microwave for 15 seconds and add some ice cream. I must say that I concur!
So here it goes

Baked’s Tuscaloosa Tollhouse Pie

• 1/2 recipe pie dough, chilled
• 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 tb whiskey (I used Southern Comfort)
• 3/4 cup walnuts, toasted and chopped
• 1 1/4 cups chocolate chips

On a lightly-floured surface, roll out dough to form a 12-inch round. Press into a pie dish, folding under edges. Freeze crust while you make the filling.

Preheat oven to 350 degrees F.

In a bowl, whisk together flour and sugars; set aside.

Fit an electric mixer with its whisk attachment, and beat eggs on high speed until foamy, about 3 minutes. Switch to the paddle attachment, and mix in flour and sugars on low. Turn mixer to high and beat for 2 minutes; add butter and beat on high until combined. Scrape down sides, add whiskey, and beat on high for another minute, then fold in walnuts and 3/4 cup of chocolate chips.

Pour filling into chilled pie shell, scatter remaining 1/2 cup chocolate chips across the top, and bake for 25 minutes. Cover edges of crust with foil and bake for another 25 minutes; remove from oven when inserted knife or pie tester comes out clean. Cool on a cooling rack completely (at least one hour) before serving.

I must admit, I haven't gotten to the point of making crusts. One of these days I'm just going to make a bunch at once, but just not yet. So I did just use a frozen crust, but it came out just fine. :)