Toll House Pie II So Tasty

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Toll House Pie II

"Great for a child's celebration. Serve with whipped cream or ice cream."

Ingredients :

1/3 cup shortening
1 cup all-motive flour
1/2 teaspoon salt
three tablespoons cold water
2 eggs
half cup all-purpose flour
half of cup white sugar
half of cup packed brown sugar
1 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped walnuts

Instructions :

Prep :	Cook : 8M	Ready in :

Cut shortening into 1 cup flour and salt till particles are length of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork till all flour is moistened and pastry nearly cleans facet of bowl. 1 to two teaspoons more of water can be brought, if necessary.
Gather pastry into ball. Shape into flattened spherical on lightly floured fabric-blanketed board. Roll pastry 2 inch large than inverted 9x1-1/four inch pie plate. Fold pastry into quarters. Place in plate. Unfold and ease into plate, pressing firmly against backside and facet. Trim edge of pastry 1inch from rim of plate. Fold and roll pastry beneath, even with plate. Flute.
Preheat oven to 325 levels F (165 stages C).
In huge bowl, beat eggs until foamy. Add half of cup flour and brown and white sugars. Beat till properly-blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into the pastry-lined pie plate.
Bake at 325 tiers F (one hundred sixty five tiers C) till set, about 1 hour. Serve warm with whipped cream or ice cream. Makes about eight to twelve servings.

Notes :

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