I love cookie dough. Who doesn't? I used to eat chocolate chip cookie dough all the time. O.K. I know that wasn't always the safest thing to do (raw eggs), but we didn't know that then. But now there are shops that sell cookie dough scoops in cones, complete with sprinkles (no melting!)! Be still my heart.
If you don't want to mix up a batch of cookie dough (without raw eggs) yourself and serve in cones, here's a Toll House Cookie Pie recipe (baked, so no worries) that you'll love! This Retro Nestle Recipe Advertisement is from the 1980s. Are the 80s really retro? This is an easy delicious Toll House Pie!
In case that's not very clear, here's the recipe!
Toll House Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup unsalted butter, melted and cooled to room temperature
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Whipped cream or ice cream (optional)
Preheat oven to 325° F.
In large bowl, beat eggs until foamy.
Add flour, granulated sugar and brown sugar. Beat until well blended.
Blend in melted butter.
Stir in chocolate chip morsels and walnuts.
Pour into prepared pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Remove from oven. Cool on wire rack.
Serve warm with whipped cream, if desired.
Recipe can be doubled. Bake two pies, freeze one for later!