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Toll House Chocolate Chip Pie has all of the classic flavors of your favorite cookie in a warm, dense, fudgy cookie pie! So good!

Toll House Chocolate Chip Pie

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Growing up, my family’s go-to recipe anytime we made chocolate chip cookies was the classic, original Toll House Chocolate Chip Cookie recipe found on the back of every package of Nestle’s semi-sweet chocolate morsels.

I’ve tried making many other chocolate chip cookie recipes over the years, and while all of them are delicious (really – how could a chocolate chip cookie NOT be delicious?) the Toll House recipe is still my favorite!

So given how much I love those classic chocolate chip cookies, I never thought it could be improved upon. That is – until – I tried today’s recipe for a Toll House Chocolate Chip Pie.

Toll House Chocolate Chip Pie

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This Toll House Chocolate Chip Pie is incredible! It has the classic flavors – a sweet, buttery batter with chocolate chips and walnuts – but in pie form.

As this Toll House Chocolate Chip Pie bakes, it forms almost a crackly top – and when you bite into your slice it’s dense and soft and fudgy with crunch from the chopped walnuts. The first time I made this pie – my husband Jack’s eyes rolled into the back of his head as he took his first bite – it is that good!

Toll House Chocolate Chip Pie

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Take my word for it – you’ve got to try this pie!

Recipe adapted from Nestle’s Very Best Baking.com

You might like these other chocolate chip desserts:

 

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Toll House Chocolate Chip Pie

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 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 to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

Instructions

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

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Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie - A Family Feast
Featured in this Toll House Chocolate Chip Pie


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    Comments

  • Laura wrote:

    This is AMAZING!! I just made it and holy cow delicious.

    • Martha wrote:

      Thanks Laura – so glad you enjoyed the pie!

  • Bri wrote:

    I’ve made this recipe twice now and each time it’s come out runny and wasn’t edible 🙁

    • Martha wrote:

      I’m sorry the recipe disappointed you Bri. This is the exact Nestle’s Toll House recipe so I’m puzzled when readers like you have this issue (we’ve had a handful of other similar complaints, while others see great results.) I wish I could figure out the reason because I’d love to include additional tips and tricks in the post. Would you let me know which brand of butter and flour you used?

  • Kay wrote:

    Hello!

    I would love to try this recipe, but I only have a frozen pie shell, would this work or would I have to thaw it out? If so, do I leave it in the refrigerator to thaw overnight?

    Thanks

    • Martha wrote:

      Hi Kay – yes, you can use the frozen pie crust. I’d just leave the pie out on your counter while you mix up the rest of the ingredients. It should bake fine with only a partial thaw.

  • Yvonne wrote:

    I’m not a fan of pastry. Could this be made as a square in a buttered 8 x 8 dish?

  • Megan wrote:

    I did this originally with a pie crust but this time I used a graham cracker crust instead since my fiancé loves this recipe and that’s all I had in the house. Let me just say how wonderful it is with a graham cracker crust! So good

    • Martha wrote:

      Thanks for the suggestion Megan!

  • Jen wrote:

    Has anyone ever tried to make this with plant based butter?!

    • Martha wrote:

      We’ve never tried doing so Jen and I don’t recall any other readers writing to us to let us know that they tried it. If you try doing so yourself, please let us know how it comes out!

  • Brittany wrote:

    I made this pie today to serve tomorrow for Thanksgiving. Should I store it in the fridge tonight or just in an airtight container?

    • Martha wrote:

      Hi Brittany – I’d store this in the refrigerator but bring it back to room temperature or warm it a little in the oven before serving.

  • Angie wrote:

    Pie lovers in my family fell in love with this pie! Thanks!

    • Martha wrote:

      You’re welcome Angie! (We love it too!) 🙂

  • Andrea wrote:

    How do you store this once cooked and *cooled? How many days does it usually last?

    • Martha wrote:

      Hi Andrea – I responded earlier…I’d store this in the refrigerator but bring it back to room temperature or warm it a little in the oven before serving.

  • Eden wrote:

    Hi! I really want to make this pie for thanksgiving and I’m making another pie that is baked at 350. To save time I want both pies to cook at the same time, how long should I bake the pie if I bake it at 350 instead of 325?

    • Martha wrote:

      Hi Eden – I’ve never tried doing so, so I’d just be guessing. But, I’ve found in baking, that it’s always best to stick to the original recipe for best results. I’m guessing that at the higher temp, outside/bottom of the pie will brown before the inside is done baking through.

  • Andrea wrote:

    Once cooked and cooled, how should I store this pie? How long does it last?

    • Martha wrote:

      Hi Andrea – I’d store this in the refrigerator but bring it back to room temperature or warm it a little in the oven before serving.

  • Nikki wrote:

    This looks amazing! We can’t do the walnuts, or any kind of nut. What do you recommend as a substitution? Should we just double the amount of chocolate chips. Or is there something else we can use to get that crunch?

    • Martha wrote:

      I’m not really sure what to swap in to get the same crunch as nuts Nikki. You can increase the chocolate chips a bit but I don’t think it will give you exactly the same texture as the nuts…sorry I can’t be more help!

  • Aliyah wrote:

    The reason everyone is having problems with the recipe is because you have the amount of butter written incorrectly. 3 sticks of butter is 1 1/2 cups, not 3/4 cups.

    • Martha wrote:

      Hi Aliyah – We don’t say to use 3 sticks of butter – our ingredients list states 3/4 cup (1 1/2 sticks) butter, softened to room temperature.
      1 stick of butter = 1/2 cup, 1 1/2 sticks = 3/4 cup

      Where do you see three sticks of butter?

  • TwirlyGirly wrote:

    For those who have had issues with the pie not setting up, I guarantee the problem has nothing to do with the butter being too soft.

    I have been making a Toll House Pie from a recipe in Hometown Cooking in New England a couple times a year for the past 12 years or so, and have never had this issue.

    The recipe in that cookbook is identical to this one except for two things; that recipe uses two sticks of butter (one cup) instead of one and a half sticks (¾ cup) called for here, AND that recipe calls for the butter to be melted and then left to sit until it’s room temperature.

    Other than that, the recipes are the same; same order/method for mixing of ingredients, same size pie plate, same oven temp, same baking time.

    The pie I make using that recipe has come out perfectly every time I’ve made it!

    • Martha wrote:

      Thanks for your feedback TwirlyGirl – I’ve also wondered if the brand of butter or flour makes a difference? We always use Land o Lakes and King Arthur Flour, but I’ve wondered if some other brands have a higher fat content or other difference that is impacting the results. Thanks for your input!

  • Anita wrote:

    I just tried to make this pie and was soooo excited. Unfortunately, I had the same problem that others did, where the top was cooked and on the inside of the pie, all the butter has liquefied and was oozing out when I checked for doneness. I put it in the oven for 15 more minutes, but the butter is still completely liquid within the pie ):

    • Martha wrote:

      I’m sorry the recipe disappointed you Anita. This is the exact Nestle’s Toll House recipe so I’m still always so puzzled when readers like you have this issue – I wish I could figure out the reason because I’d love to include additional tips and tricks in the post. Would you let me know which brand of butter and flour you used?

  • Patti wrote:

    I made this yesterday for a dessert after Sunday dinner. It was a huge hit. I actually had to hide a piece for my son to have later. I will definitely make again.
    And it was easy to put together.
    Thank you for sharing this recipe!

    • Martha wrote:

      You’re welcome Patti – So glad everyone enjoyed the pie!

  • Kay Love wrote:

    This just needed something extra…maybe vanilla …I’m not sure. My husband and I both agreed that without the ice cream, it’s like eating crust with a little chocolate on it.

    • Martha wrote:

      Thanks for the feedback Kay!

  • Lisa wrote:

    Made this today. All of the chocolate chips went to the bottom so I ended up with essentially two layers- cookie and chocolate chips. Tasted okay but would have liked it to turn out more like the picture. My butter was half melted, half softened. Could that have made this happen?

    • Martha wrote:

      Hi Lisa – That can definitely make a difference – we used softened butter. I think with melted, the dough is softer to start with, then as it heats in the oven, the chips sink to the bottom.

  • Stephanie wrote:

    Has anyone tried this with a graham cracker crust? If so, how did it compare to the original crust?

    • Martha wrote:

      Hi Stephanie – I’ll leave your comment here in case someone sees it that has tried the recipe with a graham cracker crust. We’ve only made the recipe as written.

  • Terri K. wrote:

    When I baked this pie, after following all ingredients, it was soupy. It would not firm in the center. What could I have done wrong?

    • Martha wrote:

      Hi Terri – I’m not sure…we’ve had a few other readers comment with the same issue or that the recipe is too buttery and I’m never quite sure how to help troubleshoot. We’ve made/tested the recipe as written several times and can confirm it’s correct (and it’s identical to the recipe written on the Nestle website too.) If you are sure of your measurements, and didn’t swap out any of the ingredients – I’m stumped. We use Land O Lakes butter – not sure if you did too or if using another brand makes a difference? Either way, I’m not really sure where things went wrong and I’m sorry I can’t be more help.

  • Natalie wrote:

    This was delish. Definitely a rows pleaser. I had one small problem. All my chips sank to the bottom of the pie. It was almost like a layered pie. It still tasted good but not as good as I remember.

    • Martha wrote:

      Hi Natalie – We’ve had a few other readers write to tell us the same thing happened with their chips. A few melted the butter rather than adding in softened/room temp butter. Not sure if that is the case on your end, but it does seem that if the batter is really soft, the chocolate sinks. You could try tossing the chips in flour before adding it to the batter – which is a tip I see a lot in cake recipes, but I’m not sure if that would work for this this pie. Hope that helps!

  • Julinne wrote:

    Easy to make and so good! I only had a few chocolate chips (my 8 and 10 year olds like to snack on them!), so I combined it with butterscotch and white chocolate chips. Very rich and delicious!

    • Martha wrote:

      Sounds delicious Julinne! Love the idea of mixing the different kinds of chips!

  • Annabelle Duroway wrote:

    Terrible. Needs vanilla and a leavener at least. Tastes like a flavorless custard. Would not make this recipe again. No need to change the traditional toll house recipe…

    • Martha wrote:

      Thanks for taking the time to share your feedback Annabelle.

  • Andrea wrote:

    Ohmygosh… my family loves this pie! I will definitely make it again! I love it heated up and my hubby likes it cold. It just doesn’t matter… it tastes great either way!!

    • Martha wrote:

      Thanks Andrea! (We agree – warm or cold, it’s fantastic!)

  • Kim wrote:

    Can you make the chocolate chip pies with a graham cracker crust or does it have to be pastry?

    • Martha wrote:

      Sure Kim – you can make this with a graham cracker crust.

  • Doris wrote:

    Hi Martha! Thanks for replying back… you made me chuckle! Fortunately, I know when to quit with the garlic in something so yummy like this pie. Cheers to you and Jack.

  • Doris wrote:

    Hello Martha and Jack! I have made this pie before and just this morning I was deciding what to do with a bag of mini chocolate chips that are begging for me to open them. In any case, would I be commiting heresy if I used pecans instead of walnuts? I hope that you and your family had a great Easter despite all the restrictions on the nation. I promise no garlic in this pie. LOL! Stay safe.

    • Martha wrote:

      Hi Doris – Pecans would be just fine…in fact, that would make this more of a ‘derby pie’! (As I started to read your message, I was wondering if somehow you’d find a way to add some garlic….lol!) Hope you enjoy the pie!

  • Dana wrote:

    Oh my this was fantastic. I was scared at first with it calling for so much butter and I’m still not sure its 100% correct. Mine was less cooked than I’ve had in the past at restaurants, but delicious!

    • Martha wrote:

      Thanks Dana – as written, this is the original Nestle’s Toll House recipe. We’ve had others suggest that less butter could be used – if you want a more cake or cookie-like pie, you could definitely cut that back or add more flour.

  • Robyn Miller wrote:

    Can you make the night before, refrigerate and then bake the next day?

    • Martha wrote:

      Hi Robyn – You can, but I’d suggest letting the pie come fully back to room temperature before baking.

  • Jeanne wrote:

    Am going to try this but wondered if pecans instead of walnuts could be used. Or could I use 2 cups of chocolate chips and no nuts as my friend doesn’t like nuts

    • Martha wrote:

      Hi Jeanne – Yes, you can swap in any nuts you’d like. This pie gets some texture from the nuts so doubling the chocolate will make it super fudgy. You could just simply leave the nuts out. Hope you enjoy the recipe!

  • Rachel wrote:

    I also had the same problem of the pie not setting well. I made sure to fluff my eggs well, use room temperature butter, etc. Seems the butter to flour ratio is off. Should it be 1 1/2 cups of flour??

    • Martha wrote:

      Hi Rachel – Our photos show the recipe as written in the post, and it matches the quantity of flour in the original Nestle’s/Toll House recipe. I’m not sure why a number of our readers, like you, are having issues with the pie not setting up. You can definitely try adding more flour if you feel you need to…sorry I can’t be more help as we can’t recreate the problem at our own home.

  • Helen wrote:

    If I omit the walnuts, do I need to make any changes to the recipe?

    • Martha wrote:

      No – the nuts add a bit of texture to the pie, so yours will just be more fudgy without the nuts.

  • Jill wrote:

    This was an across the board hit with my family! Served with ice cream and topped off with a spray of whipped cream. I think will try next time with topping of a butterscotch or caramel sauce?

    • Martha wrote:

      Sounds like a delicious idea Jill!

  • Cathy wrote:

    I did make this the night before and refrigerated the batter overnight. I left it out for a couple of hours the next morning to soften it and even had to put it on defrost in the microwave just for about 30 seconds, to get it to the right consistency to scoop into the pie shell. It was so amazing my family has asked for me to make it again!

    • Martha wrote:

      So glad the recipe was a hit Cathy!

  • Krystal wrote:

    Can you use premade pie shell?

    • Martha wrote:

      Yes you can! (No need to prebake it)

  • Dana wrote:

    I have made this pie for years! It always gets rave reviews.
    I enjoy playing with the recipe by leaving the nuts out, replacing the chocolate with white chocolate chips and substituting Lemon or Almond (1/2 tsp.) extract for those friends who don’t like chocolate.

    • Martha wrote:

      Great ideas Dana!

  • Crystal wrote:

    Can this be made with frozen pie crust? If so, should I bake the crust first?

    • Martha wrote:

      Yes – no need to bake the crust first.

  • Keith wrote:

    Can you make this without nuts?

    • Martha wrote:

      You can Keith – Just be aware that the finished pie will be fairly dense and chocolatey and also flatter. (I do think it’s better with the nuts. Feel free to swap in different nuts if you can’t eat or don’t like walnuts.)

  • Crystal wrote:

    I am making this right now for the first time. It is suppose to be for a family get together tomorrow. I did not see that you should eat it warm. Do you think it will be good tomorrow morning?

    • Martha wrote:

      Hi Crystal – You’ll be fine! I’d suggest placing the pie in a warm oven (250 degrees – just to warm, not bake any further) before serving. What I often do is after we’ve cooked our dinner in the oven, turn it off, then place the pie in the oven to warm while the oven cools. Hope that helps!

  • Laura wrote:

    Would this be with unsalted or salted sweet cream butter?

    • Martha wrote:

      Hi Laura – We typically use unsalted butter.

  • Laurie westmoreland wrote:

    Made the chocolate chip pie and it was awesome !!

    • Martha wrote:

      Thanks Laurie! Glad you enjoyed the pie!

  • Nc wrote:

    Hi I have a homebased baked goods business and I would love to make this if that’s alright and I never give out the recipe thank you.

    • Martha wrote:

      Hi Nc – This recipe originated with Toll House/Nestle – I think it would be best to reach out to them.

  • Wendy wrote:

    Does this pie need to be refrigerated?

    • Martha wrote:

      Hi Wendy – It would be fine at room temperature for a day or so. After that, I would keep it in the refrigerator.

  • Meda wrote:

    Can I make the pie shell myself? And if so could you tell me how?

  • Rebecca wrote:

    For some reason mine came out extremely buttery. The melted butter just sat on top. Just wondering if you’d have an idea for that.

    • Martha wrote:

      Hi Rebecca – Over the years, we’ve had a few similar complaints with this recipe or that the pie never sets up. I’m not really sure why that happens – my only guess is that some brands of butter may cause the issue? We use Land O’Lakes ourselves and have never had that happen on our end. Hope that helps!

  • Carin wrote:

    Can I use cookie dough already made ? How long cook?

    • Martha wrote:

      Hi Carin – We’ve only made the recipe as written so I don’t know how it would turn out using your own dough. Sorry.

  • Linda wrote:

    I made this for tomorrow, it looks amazing. How would you recommend storing it overnight?

    • Martha wrote:

      Hi Linda – We typically chill this pie overnight in the fridge, then take it out before serving to bring back to room temp or you could put it in a warm oven for just a little while too.

  • Laila wrote:

    What does it mean by line a deep dish pie plate with the unbaked pie crust crimping the edges?

    • Martha wrote:

      Hi Laila – There is a video of this recipe at the bottom of the recipe card which you might find helpful – it literally means you place the unbaked pie crust in the pie plate, then pinch (or crimp) the edges to create sturdy and decorative edges to the crust before filling. Alternately, you can see a photo in this post: https://www.afamilyfeast.com/how-to-blind-bake-a-pie-crust/ (the first photo in the how-to section shows what it looks like). Good luck!

  • Ann wrote:

    The first time I made it it was good. The second time it came out fluffy like a cake. Not sure what I did. I followed the steps.

    • Martha wrote:

      I’m not sure what happened either Ann! Did you perhaps use self-rising flour instead of all-purpose flour?

  • Lyn wrote:

    Should the pie crust be frozen or thawed?

    • Martha wrote:

      Hi Lyn – If you are using a frozen pie crust, I’d let it thaw a bit before filling and baking. If you are using the refrigerated rolled dough, you can use it as is.

  • Angel wrote:

    This pie was amazing!! It’s so easy to make as well. It’s a keeper in my family now!

    • Martha wrote:

      Thanks Angel! Glad you liked it!

  • Judi Sobol wrote:

    Though I haven’t tried this delicious recipe yet, I was curious if it could be made without the piecrust ?
    Also, in addition to the chocolate chips, could I add miniature marshmallows to the recipe?
    I can’t wait to try it!
    Thanks for sharing!

    • Martha wrote:

      Hi Judy – If you are looking to make this a crustless pie, I’d suggest baking in a well-seasoned cast iron pan so the bottom crisps up a bit like a cookie – that would make it easier to remove as a slice. I haven’t tried adding marshmallows so I’m not sure what it would do to the consistency – as the marshmallows melt, it could get very soft so you might need to make some other adjustments to the recipe. Hope that helps!

  • Jasminekstp wrote:

    Is this recipe made with both a top and a bottom pie shell? It says in the directions to line the bottom, but never had the top layer.

    • Martha wrote:

      Hi Jasmine – Just a bottom crust – the sugars in the pie create that crackly topping. Hope that helps!

  • Joanna wrote:

    I could not get this pie to firm up! Even after baking it for an hour and 15 min, and letting it cool for 30 min, it was still complete soup under the top crusty layer. Any idea what I may have done wrong?

    • Martha wrote:

      Hi Joanna – I’m not sure! You could try putting it back in the oven for a little longer to reheat and bake a little longer?

  • Linda wrote:

    Ignore I omit the walnuts will it still work?

    • Martha wrote:

      No issues Linda – feel free to leave the nuts out if you prefer.

  • Jillian wrote:

    Can you prepare this earlier in the day, and then just wait to bake it until right before?

    • Martha wrote:

      Hi Jillian – Yes – that should be fine. I’d suggest bringing the pie back to room temperature before baking, otherwise plan for additional baking time if you’ve chilled the pie. (Alternately, you can bake it ahead and reheat in a warm oven just before serving.) Enjoy!

  • hendy gross wrote:

    I would like to subscribe

    • Martha wrote:

      Hi Hendy – You can sign up via this form: https://www.afamilyfeast.com/subscribe/ – it allows you to choose if you’d like to receive our daily or weekly emails. Thanks for your interest in our recipes!

  • Julie Stanley wrote:

    Have you ever frozen this pie and reheated when ready to serve?

    • Martha wrote:

      Hi Julie – We have and it freezes well. The day of serving, I’d suggest taking it out of the freezer and allowing the pie to come back to room temperature. Then before serving, put it in a warm oven just for a little while to warm it up. (If you are planning to serve for Thanksgiving, turn off the oven after roasting your turkey and other sides. Then while everyone eats, you could just put the pie in the cooling oven – it should still be warm enough to warm the pie up a bit.) Enjoy!

  • Lyndsey wrote:

    Do you have to have the walnuts? My husband doesn’t like them. 😂

    • Martha wrote:

      No – you can leave them out!

  • Kasey wrote:

    Hello,
    I was wondering if I could use a already prepared frozen deep dish pie crust for this recipe?

    • Martha wrote:

      Hi Kasey – Yes you can!

  • Melissa Griffiths wrote:

    Now that’s the KIND OF PIE I NEED IN MY LIFE! I can’t wait to make this for Thanksgiving, of course I’ll need a trial run!

    • Martha wrote:

      It’s the best Melissa! 🙂 Hope you love it as much as we do!!

  • Cindy Cavanagh wrote:

    This reminds me of Tippin’s Dixie pie! Was great warm with ice cream. Baked 1 hour.

    • Martha wrote:

      So glad you enjoyed the pie Cindy!

  • Susan wrote:

    I recently found this recipe in an old cookbook and made it. This is sooo good! The only change I make is baking it in a graham cracker crust! You can also buy chocolate crusts and shortbread crusts!

    • Martha wrote:

      Thanks Susan! Agree – other crusts would be delicious! Thanks for the suggestion!

  • Jenny Carter wrote:

    Very easy to put together and WONDERFULLY DELISH!!

    • Martha wrote:

      Thanks Jenny! So glad you enjoyed the recipe!

  • Bonnie J. Zepeda wrote:

    Wow it looks delicious ♥
    I am definitely gonna made this ♥

    • Martha wrote:

      Hope you love it Bonnie!

  • Brends wrote:

    I’ve made this and used butterscotch chips instead of chocolate and pecans instead of walnuts. Have doubled the recipe and made one of each. I have also used 1/2 cup each chocolate chips and butterscotch chips.

    • Martha wrote:

      Sounds delicious Brenda!

  • Wendy wrote:

    Hi I was wondering if I use a ready made frozen deep dish pie crust will the baking time change….thx so much making this today

    • Martha wrote:

      Hi Wendy – If the crust is still fully-frozen you might need to add a few minutes to the baking time. I would probably allow the pie crust to defrost a bit before baking. Hope you enjoy the pie!

  • Heather Whipple wrote:

    Can I use my kitchen Aid artisan stand mixer to make this recipe? If so what number speed settings do I use? And to
    Beat the eggs would I use the whisk attachment on a 8 or 9 high speed? I looked at your recipe ingredients and it
    Is missing one important ingredient, vanilla extract. That is what is in the toll house chocolate chip cookie recipe
    so if this is toll house chocolate chip pie it is going to
    require the 1 teaspoon of vanilla extract. At least to
    Have all of the ingredients of the chocolate chip
    Cookie recipe in pie form. Please let me know by
    e-mailing me at [email protected]

    • Martha wrote:

      Hi Heather – We shared the pie recipe right from the Nestles/Toll House cookie website but feel free to add vanilla extract if you’d like. And yes – you can use your stand mixer. The eggs can be beaten using the paddle or the whisk attachment (8 or 9 is fine) – your choice – but the rest of the ingredients should be mixed in with the paddle.

      • Heather wrote:

        Thank you Martha.
        I cannot believe that toll house did not include vanilla extract.
        I will be using the vanilla extract, 1 teaspoon of the pure vanilla extract
        should do it.

  • Kim wrote:

    I just made this tonight for our Christmas night dessert 🙂 How do you store it if you make it the night before you want to eat it? Was planning on warming it up tomorrow, but wasn’t sure if I should refrigerate it? 🙂

    • Martha wrote:

      Hi Kim – Either is fine. We typically refrigerate it ourselves and warm it back up before serving, but since it’s only over night, leaving it at room temperature won’t hurt either.

  • Desiree wrote:

    This pie is the absolute best. I can’t tell you how many times I’ve baked this pie at my husband’s request, who doesn’t even like desserts that much. I’ve made it to take camping, for family get togethers, given to the fire department for Thanksgiving and now to the local PD for Christmas. I have yet to come across anyone who hasn’t liked this pie.

    • Martha wrote:

      Thanks Desiree!

  • Linda Ford wrote:

    We have. A SEVERE NUT ALLERGY. To nuts of all types. What could we replace the WALNUTS with in your chocolate pie??? Please help.

    • Martha wrote:

      Hi Linda – I’d just leave nuts out completely – or if you want a little more texture, maybe swap in some Rice Krispies cereal. Hope that helps!

  • pauline morris wrote:

    I HAVE MADE THIS MANY TIMES ALWAYS A HIT!!! AND I MAKE MY BOURBON WHIPPED TOPPING……..SO AWESOME!!!!!!

    • Martha wrote:

      That topping sounds fantastic!

  • Liana wrote:

    Made this and my husband at almost 3/4 of it. Delicious thanks for the recipe.

    • Martha wrote:

      You’re very welcome Liana! So glad the recipe was a hit!

  • Amy Lopez wrote:

    If I’m using a pre-made crust, do I need to prick with fork and stick in oven for 10 minutes prior to adding ingredients and baking for an additional 50-60 minutes?

    • Martha wrote:

      Hi Amy – No need to pre-bake or partially bake the pie crust – just pour the filling into the unbaked pie crust. Enjoy!

  • Mercedes wrote:

    Can I use the pillsberry pie crust instead of a shell?

    • Martha wrote:

      yes – no problem using the Pillsbury pie crusts

  • Ashley wrote:

    How far in advance can you make this pie?

    • Martha wrote:

      Hi Ashley – I’d suggest a day or two at the most. Keep well covered and chilled, then reheat slightly before serving. Enjoy!

  • Mallie wrote:

    I have been making this for years, it’s a great dessert. If you are allergic to nuts or don’t like them just leave them out.

    • Martha wrote:

      Thanks Mallie!

  • Jess wrote:

    How would you recommend reheating? I’ll be making this the day before Thanksgiving to save time.

    • Martha wrote:

      Hi Jess – You could do a low, warm (250 degrees F) oven for about 30 minutes. Or – what we often do is, after Thanksgiving dinner is cooked, turn off the oven and place the various pies that you want to serve a little warmed in the already-warmed oven while everyone is eating dinner. (If you eat desserts hours after the meal – you might want to do the first method.) Hope that helps!

  • Kaitlin wrote:

    Let’s say i want to make this the night before and i want to heat it up before serving . What temp and how long would you suggest ? Looks great ! Plan on trying it for thanksgiving. Thanks

    • Martha wrote:

      Hi Kaitlin – You could do a low, warm (250 degrees F) oven for about 30 minutes. Or – what we often do is, after Thanksgiving dinner is cooked, turn off the oven and place the various pies that you want to serve a little warmed in the already-warmed oven while everyone is eating dinner. (If you eat desserts hours after the meal – you might want to do the first method.) Hope that helps!

      • Kaitlin wrote:

        That’s a great idea ! Never thought to do that before . I might have to try that out . thank you so much I’m sure it will be delicious:)

  • Rachel Byrne wrote:

    This sounds so delicious! I’m planning to make it this weekend. I just wanted to let you know that I’m cracking up over step 5 in the instructions–“Serve warm with vanilla ice.” How funny to think about having Vanilla Ice over for dinner and Toll House pie! 🙂

    • Martha wrote:

      LOL Rachel – After all of the comments on this recipe over the years – I can’t believe you are the first to catch that! Thank you – we’ll correct the recipe right now! I think that would be a very interesting dinner party… 😉 (Now I have “Ice Ice Baby” stuck in my head…) Thanks again for letting us know of the omission! Enjoy the pie! Martha

  • Charley wrote:

    Has anyone made this pie? I have cooked it for 60 min and it still seems gooey. Will it set up or anything? Followed recipe

    • Martha wrote:

      Hi Charley – It is a very buttery pie but it should set up as it cools out of the oven.

  • Becky wrote:

    Can the filling be doubled?

    • Martha wrote:

      Hi Becky – If you plan to make two pies, of course it can be doubled! (I would not double the filling for a single pie.)

  • jess wrote:

    every time i make this, the pie crust fell into the pie. what do i do ???

    • Martha wrote:

      Hi Jess – This happens to us sometimes too – especially when the crust is very soft before baking. You could try refrigerating the pie crust (before you fill it) to firm it up before baking. Hope that helps!

  • Susie wrote:

    Would 1 stick of butter work better so it’s not so greasy?

    • Martha wrote:

      Sure – you can try that Susie. I’ve also had some readers comment that they swapped in some apple sauce for some of the butter.

  • Wendy wrote:

    Made this pie for memorial day cookout today. Turned out great! My chips sank to the bottom but no one really cared.. it looked like a nice chocolate layer. Probably because my butter was on the melty side since i had softened it in the microwave. My one suggestion is that it REALLY needed that bit of salt that regular toll house cookies have. Next time i will probably add 1/2 tsp. Thanks!!

    • Martha wrote:

      Great idea Wendy – a little salt would complement the sweetness of the pie for sure!

  • Jessica wrote:

    Was wondering if I could use milk chocolate chips instead of semi sweet?

    • Martha wrote:

      Hi Jessica – I think so. The milk chocolate chips will be sweeter than the semi-sweet chips but otherwise, it should work fine.

  • karen richter wrote:

    This is REALLY good, I did add a teaspoon of vanilla

    • Martha wrote:

      Thanks Karen!

  • Jill wrote:

    What pie crust recipe do you use for this? And do you cover your crust as it bakes or how did you keep yours from getting too brown after an hour of baking? Thanks!

    • Martha wrote:

      Hi Jill – We used a Pillsbury refrigerated pie crust. We did not cover the crust as it bakes. The crust is not baked before adding the filling and it bakes along with the rest of the pie – it did not get too browned for us. Hope that helps!

      • Jill wrote:

        Thank you!

  • Doni wrote:

    My secret is out! I’ve been making this pie for years and years (without the nuts) and it is absolutely my family’s favorite. I always keep refrigerated pie crusts on hand “just in case” we need to throw this pie together. Everywhere that I’ve taken it the pie disappears and people ask for the recipe. I honestly just cream butter and sugars and throw the rest in and beat and it turns out great every time. It is not a cookie texture, but rather fudgy and gooey. Best dessert ever.

    • Martha wrote:

      I agree Doni – one of the best dessert ever! 🙂

  • Kim wrote:

    I agree this cookie pie amazing. I have been making it for many years and at all my family functions & holidays its a requirement. FYI: you can also top off with whipped cream it’s so yummy and best when warmed.

    • Martha wrote:

      Great suggestion Kim!

  • Sherri Lipsey wrote:

    I dearly love Nestly Toll House recipes. When I was expecting with my first two children, I the cookies that I found on the bag of NTH chocolate chips. Now I have 4 grown children and its just me and my better half, I am going to use nothing but NTH recipes for every Christmas for now on. Thank you from the bottom of my baking dish.

    • Martha wrote:

      I agree Sherri! Toll House recipes are the best! 🙂

  • Sara wrote:

    Girl. This. PIE. Thank you for sharing this recipe! Made it for Thanksgiving and my family was raving!

    • Martha wrote:

      You’re very welcome Sara! So glad it was a hit! 🙂

  • Dave Dobson wrote:

    My wife is allergic to eggs now (wasn’t before in the younger years) how can I make this without the eggs?

  • Andrea Manz wrote:

    I just made this for Thanksgiving and it was a hit! Thanks!
    I was nervous about it being underdone from some of the comments so I cooked it the full 60 minutes and I think that ended up being a little too long for mine, but it was still delicious! I think the key with making sure it’s done all the way and not oily inside is letting it cool the full 30 minutes or more. I felt like mine was too oily when I first tested it with a knife, but it was fine after it cooled 🙂 Thanks again!

    • Martha wrote:

      You’re very welcome Andrea – so glad you enjoyed the recipe!

  • Martha wrote:

    Hi – Yes it can be made in advance. Once completely cooled, I’d recommend wrapping the pie tightly in foil and refrigerating. Then the day of, I’d bring it back to room temperature and you could also heat it in a warm oven before serving. Enjoy!

    • Monica wrote:

      Ugh I’m so bummed!! I melted my butter and I’m sure I ruined the pie! The crackly crust was falling apart. I took some off and it was greasy underneath. Do you think it’s still cooked all the way through?

      • Martha wrote:

        Hi Monica – Some versions of this pie recipe suggest that you melt the better – we think softened butter works best. You could try reheating it again in the oven before serving just to make sure it is cooked through – and we think the pie is best served warm. I’ve had a few readers complain that their pie was too greasy and it is a rich, chocolatey pie with a very buttery texture. But even so – I’m sure the pie still tastes great and your guests will love it! I’m sorry you were disappointed with the outcome.

        • Monica wrote:

          Thank you so much! I will put it back in the oven, oh I will still eat it!

  • Martha wrote:

    Thanks Robyn! I’m going to confess…we used a refrigerated Pillsbury pie crust when we made this recipe – not a homemade crust! 🙂 Hope you enjoy the pie!

  • Eden Passante wrote:

    Oh my, this like like a giant pazookie!! My mouth is currently watering at the look of this!

    • Martha wrote:

      Thanks Eden!

  • Ann wrote:

    Think I could use either caramel or toffee bits instead of nuts? Kids with braces and nuts=not good😊 I was just going to add more chocolate chips in place of nuts since that is what I do for the cookies.

    • Martha wrote:

      Hi Ann – You could definitely add caramel or toffee bits, although it might make the pie overly sweet and the texture would probably be softer. Maybe just swap in a partial amount for the nuts or just bake without the nuts? Hope that helps!

  • Tiffany wrote:

    I tried this tonight and it never really cooked in the middle and folded and fell on the floor…..fail! Are you sure it requires that much butter?

    • Martha wrote:

      I’m sorry you had issues with the recipe as written Tiffany! This is the original Toll House version but I’m sure you could cut back on the butter a bit and still have it turn out deliciously.

  • tammy g lewis wrote:

    Unbelievably delicious and easy to make. my family raved about it and are already begging me to make another one since that one was gone within the first 24 hours! thank you so much. this is my go to pie recipe from this day forward. reminds us of derby pie here in kentuckiana.

    • Martha wrote:

      Thanks Tammy – so glad you enjoyed the pie! (And yes – very similar to Derby Pie…)

  • Tinesa Austin wrote:

    May I have all the toll house recipes please

  • RAYCHEL wrote:

    If I use store bought refrigerated roll out crust and doubled the recipe could I use a 9×13 pan and make bars to serve more people?

    • Martha wrote:

      I’m not sure Raychel – we’ve never tried doing that. If it were me, I’d probably make two pies instead of trying to make one 9×13-inch pan.

  • Amelia wrote:

    Hi, thank you for posting this! It looks amazing an I can’t wit to try it out over Summer 🙂 Just wondering what kind of pie crust you used or would recommend for this?

    • Martha wrote:

      Hi Amelia – We used the Pillsbury refrigerated pie crusts. Hope you enjoy the recipe!

  • Angela Wilson wrote:

    After seeing others’ comments, I decided to take a trial run with this pie a day ahead of our Memorial Day cookout. I followed all directions precisely, even softening the butter over several hours at room temperature. I live in Atlanta, so elevation is not an issue. The top browned, but the inside never cooked. I imagine it’d need another half hour or more, but the top would then be useless. The chocolate chips also sank to the bottom. When someone finds a solution, please share. Thank You.

    • Martha wrote:

      Thanks for letting us know Angela – I’m so puzzled why some of our readers see the same issue and others (including us) do not!

  • Britt wrote:

    I’ve just baked this pie. The recipe looks similar to a choc chip pie my grandmother used to make when I was little. However, as my pie cooled, it became oily. Any suggestions on what I can do next time to avoid that?

    • Martha wrote:

      Hi Britt – I’m not sure! We’ve made this pie several times and haven’t had that issue.

  • Amy wrote:

    Is it just 1/2 cup flour? I saw a couple other posts with my issue and then one lady asked about what kind of flour and a cup. Maybe a typo? Thanks

    • Martha wrote:

      Hi Amy – I’m not sure why your pie didn’t set up. We shared the original recipe from Nestle’s (https://www.verybestbaking.com/recipes/28218/nestle-toll-house-chocolate-chip-pie/#sm.0000v0aomac4gemxsk015yp20i4bt) which used only 1/2 cup of all-purpose flour.

      • Amber wrote:

        Just looked at the original recipe, and it calls for 3/4 c of butter, while yours calls for 1/2 cup. Followed your instructions for 1/2 cup, and my pie is in the oven…will see how it turns out. I wonder if the difference in amount of butter is why some people have had issues with their pies not coming out right. Fingers crossed that mine does ok!

        • Martha wrote:

          Hi Amber – We listed 3/4 cup (1 1/2 sticks of butter) which matches the original recipe. It is a very buttery pie as written so I suspect you were OK using just the 1/2 cup.

  • Amy wrote:

    I’m a pretty avid baker, and while it turned out yummy, it didn’t set up thick like your picture. Any ideas to what I did wrong?

  • Lisa wrote:

    I see this pie is in a glass pie pan so I would think that u used the ready made pie shells but I was wonder could u use the deep dish pie shells that are already in the tin pans?

    • Martha wrote:

      Hi Lisa – Yes – the ready made pie shells should work fine for this recipe. I’d recommend thawing them a bit before filling and baking. Enjoy!

  • nichola gilbert wrote:

    one cup of flour , what sort of flour ? self raising or plain ?

    • Martha wrote:

      Hi Nichola – You should use all-purpose flour in this recipe. Thanks for your question!

  • Tracie wrote:

    Made this today for Pi Day, so good! And so easy to put together. I used a frozen pie crust. I just let it sit out on the counter to thaw a bit while I mixed the pie ingredients. My family loved it!

    • Martha wrote:

      Great idea Tracie! So glad you enjoyed the pie as much as we do!

  • Kim F wrote:

    Wow! Loved this.. Made it last night, but we actually ate it today at work. Go Pi Day!!!!
    I do have a question. The chocolate chips all sunk to the bottom of the pie. Is this normal? Did I do something wrong? It still tasted delicious and i will for sure make it again!

    • Martha wrote:

      Hi Kim – I’ve had some other readers comment about the chips sinking – and I’ve also seen other bloggers who made this recipe using melted butter instead it has done the same. I think it all depends on how soft the butter is when you mix it in! If it’s melted or extremely soft the chips seem to sink (ours was soft but not super soft – just enough to be able to mix it in). Alternately, you could try stirring the chocolate chips in a little bit of all-purpose flour to coat them before adding them to the batter – that might also help!

  • Ashley wrote:

    Do you know if you can make this is a regular 9in pie crust and not a deep dish? Just realized I only have the regular! Would it change the baking time?

    • Martha wrote:

      Hi Ashley – It won’t change the baking time. Just try to make the pie crust stand up around the edges if you can and maybe put a cookie sheet underneath just in case it spills over as it bakes. You should be fine!

  • Ally wrote:

    I’m late to the party, but use a cookie sheet (or something!) under your pie! I forgot to and it overflowed a little 😉

    • Martha wrote:

      Oh no – sorry Ally! A deep dish pie plate works best (and to be safe, a cookie sheet underneath the pie plate is not a bad idea!)

  • Jenn wrote:

    I am using a frozen pie crust. Should i follow the crust instructions of baking that and then bake following yours too? Im afraid the crust might get overcooked. Also can i use pecans instead of walnuts?

    • Martha wrote:

      Hi Jenn – I wouldn’t bake the crust ahead of time (I agree it might get overcooked if you do). I haven’t baked this using a frozen pie crust – so I think I’d suggest thawing it a bit before you add the filling, then bake according to directions. Hope that helps! And yes – feel free to swap in pecans if you’d like.

  • Lisa wrote:

    Any luck freezing it cooked or uncooked? Loved this pie and would love to make extras ready to go.

    • Martha wrote:

      Hi Lisa – We haven’t frozen the pie ourselves – but if you try it, I would probably at least partially bake the pie before freezing. Please let us know how it turns out!

  • Devin Baron wrote:

    Ive made the pie twice and the chocolate chips have sunk to the bottom both times, I’m not sure why.

    • Martha wrote:

      Hi Devin – I’ve found that if the butter is extremely soft (or melted) the chips fall to the bottom. You want it soft enough to stir in, but not super soft. Alternately, you could try coating the chips with some flour before adding them in – that might work too! Hope that helps!

  • Holly wrote:

    Does this recipe call for salted or unsalted butter? I wasn’t sure since there is no salt added. Thanks!

    • Martha wrote:

      Hi – we used unsalted but salted would work fine too (adding a touch of salt to sweets can enhance the flavor).

      • Holly wrote:

        Thank you so much! Happy holidays to you 🙂

  • Amy wrote:

    Can th chocolate chip pie be made the night before and cooked in the morning?

    • Martha wrote:

      Hi Amy – Instead I would bake it ahead of time and then reheat – for a short time in the microwave or oven. Since this pie is so dense, I’m not sure that chilling it before baking will give you good results. Hope that helps!

  • Laura wrote:

    Do I use dark or light brown sugar?

    • Martha wrote:

      Hi Laura – Either will work. We used light brown sugar in our version.

  • Danielle wrote:

    Any suggestions on how to make this without the nuts?

    • Martha wrote:

      Hi Danielle – You can just leave them out. The texture of the pie will be more fudgy and dense but it should still be delicious!

  • Katie Ellis wrote:

    This pie looks amazing!!! I want to serve it for Yhanksgiving, but Im worried about my timing. I want to bake it ahead of time (instead of making it and baking it while family is here), but I want to be able to serve it warm like suggested. How do you suggest I do this?! ;))

    • Martha wrote:

      Hi Katie – This pie can definitely be baked ahead of time. You can reheat it in the oven for a bit or we’ve also warmed up some slices of pie in the microwave (just enough to warm it but not so much that it starts to melt or over-bake). Hope that helps!

      • Katie Ellis wrote:

        Great idea!! Thank you so very much!! Im dead set on making this pie! 🙂

        • Martha wrote:

          You’re very welcome Katie! (I predict you and your guests will love it!) 🙂

  • Evie Howe wrote:

    I have used your chocolates chips and made brownies for years and I love all the new dessert recipes. I do a lot of baking and have the Best Brownies Every recipe that everyone loves. I bake these every year and give to churches to raise money with and bake for the holidays when we have company to serve them with too.

    • Martha wrote:

      Your brownies recipe sounds wonderful Evie! Thanks for writing to us today!

  • Katie wrote:

    Hi, if you are making this from a store bought pie crust, does the crust need to be defrosted or baked before cooking pie? Thanks for help!

    • Martha wrote:

      Hi Katie – I would suggest defrosting the crust but no need to bake it ahead of time. Hope you enjoy the recipe!

  • Amy S wrote:

    This looks absolutely delicious & I can’t wait to try it! I think I might try without the nuts though as my kids & I don’t really like nuts. Thanks for sharing!

    • Martha wrote:

      Thanks! Hope you all enjoy the pie Amy! Making it without the nuts should still be delicious!

  • Rachel wrote:

    I’m so sad. I just made this pie, it could for 60+ minutes, the top was brown, and when cut, it wasn’t cooked 🙁 Any suggestions? Does high altitude change anything?

    • Martha wrote:

      Oh – I’m sorry to hear that Rachel! I suppose it is possible that being at a higher altitude could cause issues! (We are in Massachusetts and our recipe mirrors the original Nestle’s recipe.) Here is link to a High Altitude Baking chart from King Arthur Flour – this might be a good reference to keep on hand: http://www.kingarthurflour.com/recipe/high-altitude-baking.html (And – maybe try microwaving the undercooked pie slice – that will cook it in the middle without browning the top further.) Hope this helps!

    • Andrea wrote:

      I had the same issue and I’m not at high altitudes. I double checked ingredients and tried it twice. Each time gets very brown on top then liquidity butter on inside 🙁

      • Martha wrote:

        I’m sorry you had issues Andrea – I’m not sure where things went wrong. Did you melt the butter instead of just softening it before you mixed it in?

    • Kristen wrote:

      I had the same issue. The top of the pie got brown but after 60 minutes the inside was still liquid and very oily. I let it cook another 30 minutes more, checking it at 10-minute intervals, but even after 90 minutes it was still liquid. I finally gave up and pulled it out of the oven.

      It wasn’t an altitude problem (I live in Florida at only about 100 feet above sea level). I know our oven temp was accurate too (we’ve calibrated it and we have two separate thermometers inside because I bake often and need the precise temps.)

      I tried microwaving a slice of the pie but unfortunately all it did was start sizzling the chocolate without baking the rest of the ingredients. It’s too bad because the pie looks delicious in your photos and I was so looking forward to tasting it!

      • Martha wrote:

        Oh no Kristen – I wish I knew why a few of you are having issues with the recipe. We actually made it ourselves for a party a few weekends ago and it came out great – as you see it in the photos. I’m very sorry it didn’t work out for you – and I’ve very puzzled by it too!

        • Jess wrote:

          I am having the same problem with melted butter right now. I poked holes in several places and put back in the oven for another ten minutes and it seemed a little more solid after that. I don’t know if the top being cooked makes a sort of shell that keeps moisture from escaping? I had butter seeping under the crust and spilling out of the pan. I made this pie once before and had no problems.

          • Martha wrote:

            Thanks for letting us know Jess…are you possibly using a different brand of butter than before? I’m so puzzled why a few of our readers are having issues like yours.

        • pauline morris wrote:

          USE ONLY SOFT UNSALTED BUTTER,THEN IT SHOULD BE GOOD.

  • ARTHUR MAYNARD wrote:

    YOU SHOW NOTHING BUT THE BEST, THANK YOU SO MUCH,

    • Martha wrote:

      Aww… Thank YOU Arthur! We’re glad you are enjoying the recipes!

  • Dana Watson wrote:

    The Toll House Chocolate Chip Pie is AMAZING!!!! So easy & so delicious!!!! Thanks for sharing this wonderful recipe!!!

    • Martha wrote:

      Thanks for taking the time to write to us Dana! So glad you enjoyed the pie!

  • Ai Lin wrote:

    My mouth is watering. SO super easy to make as well. Oh I NEED this in my life

    • Martha wrote:

      Thank you! Hope you enjoy the recipe!

  • g.smith wrote:

    This is the same recipe posted on th Nestle’s website and the same recipe I have used for over 25 years. How is this “adapted”?

    • Martha wrote:

      Hi G – you’re right – this fantastic recipe is from Nestle’s website and I’ve linked to it in the post. As bloggers the standard protocol for sharing another site’s recipe is to ‘adapt’ it by rewriting the instructions in our own words based on our experience preparing the recipe and linking to the original source. Hope that helps clarify for you!

  • Liz wrote:

    Okay – I’ve made the “one giant” cookie in a skillet but have not done a pie yet! I love it – I can’t imagine ever again swapping cookie sheets in and out of the oven.

    • Martha wrote:

      I think you’ll love this pie Liz!

  • Jodi wrote:

    Perfect timing!! My mom was just saying she has been craving this pie, but her favorite restaurant that made it closed over two years ago. Now I can make it for her for Easter!!

    • Martha wrote:

      Thanks Jodi! I hope our version is as delicious at the version served at your mom’s favorite restaurant!

  • MJ wrote:

    I have been making this pie, with my mom first and now as a mom, for over 25 years! It is easy, delicious, and everyone requests it. It is the only pie I make on Thanksgiving Day and a small slice with ice cream is the perfect end to a perfect meal 🙂

    • Martha wrote:

      We love it too MJ! Thanks for writing to us today!

  • Kelly Wilson wrote:

    This looks amazing!! Chocolate chip cookies are my #1 weakness!! Have you tried to make this without nuts? Just curious if it would still work if I omit the nuts altogether. Thanks!

    • Martha wrote:

      Hi Kelly – I’ve only made it with the nuts but the recipe should still work fine if you leave the nuts out.

  • amy wrote:

    I love this pie! My only problem is, everytime I make it, the chocolate chips all sink to the bottom. Do you know what I am doing wrong?

    • Martha wrote:

      Hi Amy – I’ve seen versions of this recipe where it called for melted butter instead of the softened butter – and the ones with melted butter had lots of comments where people complained of the chips sinking to the bottom. We didn’t have that issue in our pie – so I’d suggest using softened butter and you could also lightly coat the chocolate chips with some flour before mixing them in. Hope that works!

      • amy wrote:

        Thanks! I think you right- the butter was melted. Now, I can’t wait to make your exact recipe- not melting the butter- and see what happens. Thank you so much!

        • Martha wrote:

          I hope it works out for you Amy!

          • Elisha Saylor wrote:

            I just made this pie and I used softened butter not melted, I left it in for the full 60 minutes, and I feel like the butter is just oozing out the top! Is that normal??

          • Martha wrote:

            Hi Elisha – It is a very rich pie but I don’t recall seeing the butter ooze out the top – it should look somewhat crackly on top. I’d suggest letting it cool before you cut into it and see if it firms up.

      • Ava wrote:

        I have tried coating the chocolate chips with flour—which is what Toll House told me to do—but it does not work. I will try it with softened butter rather than melted.

  • Diane wrote:

    I have made this pie for years, and it is always a hit!

    • Martha wrote:

      We love it too Diane! Thanks for visiting us today!

  • kim anderson wrote:

    I’m so glad you created this and shared it on Pinterest. When I was 6 my mom was in a really bad car accident and someone from church made this for my family while she was recovering at the hospital. At the time it was the most amazing dessert I’d ever had and have wondered my whole life how the made it and now I can give it a go myself. Really excited!

    • Martha wrote:

      Wow Kim! I hope the recipe is as good as you remembered – and I hope your mom is doing OK now too!

  • Robyn wrote:

    I’m wondering if this pie can be frozen? If so, should I prepare it and freeze it before I cook it or cook it, cool it and then freeze it?

    • Martha wrote:

      Hi Robyn – We haven’t tried freezing it ourselves so I can’t say for sure – but I’d probably trying baking it before freezing it. Let us know how it comes out!

      • Laura Lee wrote:

        Any idea if I could pre mix the dough and then bake it tomorrow?

        • Martha wrote:

          Yes – I would assemble it in the crust right before baking but I think it would be safe to mix the batter the day before.

        • Jessie Shumate wrote:

          Hi Laura, did you try making the dough a day ahead before baking? If so, how’d it turn out?

  • Sherry wrote:

    I make a pie exactly like this but without brown sugar…..this is called Derby Pie….I live just in Louisville Ky the home of the Kentucky Derby and this is a very common recipe, especially here on the first Saturday in May every year. I quadruple the recipe and give them to others or freeze them. I love it with whipped topping

    • Martha wrote:

      Sounds great Sherry! My sister was just telling me about Derby Pie – I think I NEED to try that recipe next! 🙂

  • Laura ~ Raise Your Garden wrote:

    I rarely indulge in desserts…but when I do, it’s got to be a chocolate chip cookie! And I too love the Toll House cookie recipes. (I could tell you a few stories on how to bomb a chocolate chip cookie as I’m not much of a baker since I have so little practice but I’ll omit those!…..forget the baking powder or soda = bad though) This chocolate chip pie looks marvelous, a dessert I’m willing to do one of those circa 1980’s Billy Blanks workout VHS tapes for! Ha. Totally worth the workout. And that vanilla ice on top (I think I might go for vanilla bean)! looks luscious. Have a great week!

    • Martha wrote:

      Thanks Laura – I definitely think this pie is worthy of a few extra workouts! Thanks for visiting today!

    • Jean wrote:

      Thank you. I lost my recipe for the pie. I’ve been searching for the recipe for twenty years.

      • Martha wrote:

        You’re very welcome Jean! Hope it’s as good as you remember!

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