In July, my full-time employer hosted our 1st Annual Baking Challenge. I entered my Tollhouse Pie with Oreo Crust and took home the 2nd place finishing. This isn’t the healthiest of recipes, but you have to treat yourself every now and then….right? This takes a long time to bake but in the end it is so worth it!! Enjoy!
For Crust:
- 2 cups crumbled oreo cookies
- 1/3 cup chopped walnuts
- 4 tbls. Butter Melted
For Filling:
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 ¼ cup bread flour
- 4 eggs
- 1 ¼ sticks butter, melted and cooled
- 1 ¼ cups chopped walnuts
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Process Oreo Cookies in a food processor until they reach a crumb texture. Combine crumbs, walnuts, and butter. Mix well with a fork, press into a 12” pie plate. Refrigerate until hardened, about 30 minutes.
Preheat oven to 250 degrees. In a bowl of an electric mixer fitted with the paddle attachment combine brown sugar, granulated sugar and bread flour. Mix on low speed until blended. Add eggs one at a time mixing well. When mixture is smooth, add and mix in melted butter. Add and mix nuts, chocolate chips and white chocolate chips into the batter. Spoon into pie crust.
Bake 1 hour 50 minutes.
NOTE: A 12” pie plate is hard to find so if you only have 11” pie pan you will have crust and filling left over. Do not over fill pie crust. You can always do individual servings with the remaining batter and crust. Bake time will also need to be reduced to 1 hour 40 minutes.
Great when served with ice cream!
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