TOLL HOUSE PIE

TOLL HOUSE PIE

From Billie Reid

2 eggs
1/2 cup all purpose flour
1/2 cup white sugar
1/2 - 3/4 cup light brown sugar, firmly packed
2/3 - 3/4 cup real butter, softened
6 oz. pkg. semi-sweet morsels
1/2 t. vanilla
1 cup chopped pecans or walnuts

Beat eggs til foamy. 

Combine both sugars and flour into eggs. Mix until smooth.

Add butter - mix until smooth.

Add vanilla. Mix.

Blend in chocolate and nuts.

Pour into 9" deep dish unbaked pie shell.

Bake at 325 for 60-65 minutes or until firm.

Serve warm with cool whip or ice cream.