MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Tollhouse Pie
  Categories: Polkadot, Lizzie, Pies
       Yield: 1 Pie
       3    Eggs
       1 c  Self-rising flour
     1/2 c  Sugar
     1/2 c  Brown sugar, packed
     3/4 c  (1 1/2 sticks) butter,
            Melted and cooled to room
       2 tb Milk
     1/2 ts Vanilla
       1 c  Nestle Tollhouse morsels
       1 c  Chopped walnuts
       1    Unbaked pie shell
   Beat eggs until foamy.  Add flour and sugars and beat until
   well-blended.  Blend in melted butter, milk, and vanilla.  Stir in
   morsels and nuts.  Pour into pie shell and bake at 325 for one hour.
   Serve warm with whipped cream or ice cream.  Recipe may be doubled.
   My notes:  The changes to the original recipe are that I added the
   milk and vanilla, increased the amount of flour slightly but changed
   it to the self-rising kind rather than the all-purpose kind, added
   one egg, and decreased the amount of butter by 1/2 stick.  The
   original recipe had the butter leaking out of the pie pan to
   completely cover the bottom of the cookie sheet I put it on when I
   baked it, so that’s why I cut the amount.  The other changes were
   based on advice and hints from others. If anyone knows a good
   solution to the problem of the chocolate chips melting and sinking,
   though, let me know!  Other than Faylen said, the frozen
   pie crusts work well with this recipe, although I'd put the whole
   thing (including the foil pan) on a cookie sheet when baking --
   especially if you use a full 2 sticks of butter!
   Original recipe by Nestle, altered by Tina Mancuso.
   Notes from the Chef:
   “I bit the bullet tonight and tried altering the Tollhouse Pie recipe
   despite my woeful amount of baking experience.  I used some hints
   gleaned from various people and various places, and it came out great!
   It was spongy like cake, just like I wanted!  The only problem with it
   was that the chocolate chips apparently were heavier than the batter,
   and they all melted and sank, so there was a layer of almost pure
   chocolate on the bottom, and the cake part on top.  Gotta work on
   that, but it tasted really good anyway.  In case anyone’s interested,
   here’s the altered recipe (which I thankfully had the good sense to
   write down):” - Lizzie Borden
   From: Lizzie Borden
   Date: 01-20-96 (00:13)
   The Polka Dot Cottage, a BBS with a taste of home.  1-201-822-3627.