I’ve made this pie before, and the recipe still holds up. It’s pretty much a giant chocolate chip cookie, but with a pie crust wrapping it up in its warm embrace.

Other than the pie crust, and a bit of whiskey (optional, but why would I leave it out?), the ingredients remain faithful to what’s in a chocolate chip cookie. And other than some time needed for the pie crust to chill in the freezer, it’s quick to make. And even quicker to eat.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Tuscaloosa Tollhouse Pie (Baked: New Frontiers in Baking, p. 98)