|A Blue Pitcher (but not Margaret's)|
Last week at the meeting of the life story writing group, we heard a story Margaret had written about her mother as a child. Margaret engaged all our senses in her story about a country breakfast that included milk her mother, Ann, collected straight from a cow and into her little blue pitcher. In the story, Margaret wrote that her mother is no longer with her, but her mother's little blue pitcher is.
After hearing the story read, there was much for us to admire about it; but then Sue said something that really got to the point of the story and to the point of what the rest of us writers can learn from it.
According to recipe notes, the sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream. Serve with strong coffee or tea. Sounds yummy-ly delicious, doesn't it? But -- just wait til you read how easy it is to make! Equal parts sugar, chocolate chips, and nuts. And a heap o' buttah and eggs. Oh my!
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 packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
Pitcher photos by Carol Newman. Recipe photo from http://www.verybestbaking.com/
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