TOLLHOUSE PIE

The toughest part about not eating any soy or dairy is dessert!  I was taught by my grandmother that you always had to have dessert after dinner.  It was required!  For that matter, you always have to have dessert after lunch, too.  (And while we're being honest, my stepdad will sometimes even enjoy a bowl of "dessert" cereal after his first regular bowl of cereal.  Think Lucky Charms or Froot Loops.)

Since I couldn't indulge in Chips Ahoy or ice cream, I had to figure out something else.  First stop, tollhouse pie.  This recipe was given to me by a girl who went to my high school and had seen on Facebook that I had stooped so low as to squirt Hershey's syrup (soy- & dairy-free!) in my mouth.  This pie is the one reason that I refuse to clear out old friends from my Facebook account - you never know when someone will come along and bail you out of your dessert-less coma with magical chocolatey goodness!

My husband adores this pie.  I've never seen him so excited over a dessert before I made this, and now he will come home with a bag of chocolate chips "just in case [I] feel like making tollhouse pie again."  Here it is, folks!

TOLLHOUSE PIE

What you need: 

• 2 eggs
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar 
• 3/4 cup "butter"  (I use Earth Balance dairy-free soy-free)
• 1 package semi-sweet chocolate chips (I used Ghirardelli - it is dairy-free and only contains soy lecithin)
• 1 cup chopped nuts
• 1 Pillsbury refrigerated pie crust

Preheat oven to 325 degrees.  Prepare pie crust as directed on the box.  (The best part about Pillsbury pie crusts is that they come in a box of two... more tollhouse pie, anyone?)

Beat eggs until foamy.  Beat in flour, sugar, and brown sugar.  Beat in butter.  Stir in the chocolate chips and nuts, and then spoon into pie shell!  Bake for 55 to 60 minutes.