From the menu of … Marlow's Tavern, 950 West Peachtree Street, Atlanta. 404-815-0323. www.marlowstavern.com
Q: The first time I visited Marlow's Tavern, my daughter and I had the Tollhouse Cookie Pie for dessert and were wonderfully surprised. It is yummy. I would love to have the recipe to recreate the dessert at home. Thanks. — Deborah Duello, Grayson
A: Marlow's executive chef and co-founder John C. Metz provided a restaurant-size recipe that makes five 12-inch pies. We've scaled it back for this home version, but it's just as rich and chocolate-filled as the ones served at Marlow's 11 Atlanta area locations.
The restaurants use a commercial product, Oreo Crumbles, to make the crust. We’ve substituted whole Oreo cookies which you crumble yourself.
Marlow’s Tavern’s Tollhouse Cookie Pie
Hands on: 20 minutes Total time: 1 hour, 50 minutes, plus cooling time Serves: 10
1/2 pound Oreo cookies
8 tablespoons unsalted butter, melted and cooled, divided
1 cup lightly packed light brown sugar
1/2 cup plus 1/3 cup all-purpose flour
1/3 cup granulated sugar
3 eggs
8 ounces chocolate chips
2/3 cup crushed pretzels
Vanilla ice cream, chocolate sauce, crushed pretzels for garnish
Preheat oven to 350 degrees. Lightly grease a 10-inch pie pan.
Place Oreos in a sealable plastic bag and use a rolling pin to crush cookies into very small pieces. Alternatively, pulse cookies in a food processor to make rough crumbs.
In a large bowl, combine crushed Oreos with 2 tablespoons melted and cooled butter. Mix until thoroughly combined, then press into the prepared pie pan, pressing firmly across the bottom and up the sides. Bake pie shell 10 minutes. Remove from oven and cool before filling.
Lower oven heat to 250 degrees.
While crust is cooling, make filling. In a large bowl, whisk together light brown sugar, flour and granulated sugar. Whisk in eggs, beating until mixture is smooth. Add remaining 6 tablespoons melted and cooled butter and whisk until evenly mixed. Stir in chocolate chips and pretzels and gently mix until evenly distributed.
Pour filling into cooled pie shell. Bake 45 minutes. Rotate pan in oven and bake 45 minutes more, or until top is golden brown. Remove from oven and allow to cool. Refrigerate 2 hours before cutting. Serve slices with vanilla ice cream and garnish with chocolate sauce and crushed pretzels if desired.
Per serving: 462 calories (percent of calories from fat, 43), 5 grams protein, 63 grams carbohydrates, 2 grams fiber, 23 grams fat (11 grams saturated), 88 milligrams cholesterol, 278 milligrams sodium.
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