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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!
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.
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!
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:
- Toll House Chocolate Chip Cupcakes
- Chocolate Chip Cookie Dough Bars
- Soft Pumpkin Chocolate Chip Cookies
- Chocolate Chip Caramel Crumble Bars
- No-Churn Chocolate Chunk Ice Cream
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Toll House Chocolate Chip Pie
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
- Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
- 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.
- 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.
- 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.
- Serve warm with vanilla ice cream.
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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.
I think you’ll love this pie Liz!
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!!
Thanks Jodi! I hope our version is as delicious at the version served at your mom’s favorite restaurant!
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 🙂
We love it too MJ! Thanks for writing to us today!
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!
Hi Kelly – I’ve only made it with the nuts but the recipe should still work fine if you leave the nuts out.
We have been making this pie without nuts for probably 30 years as I’m deathly allergic. Tastes amazing!! Always the first pie to disappear on Thanksgiving and Christmas!
Thanks Sue!
Without the nuts, the filling/batter is too gooey. I don’t know where I read it, but someone said if you don’t add nuts, to add a bit more flour. I did that, and it helped. Maybe 1/4 cup?
Thanks for the suggestion Ginny!
I have made this without nuts and it’s yummy! I’ve also made it with graham cracker crusts and Oreo cookie crust. It’s always a hit!
Thanks Bibi!
I’ve made this without nuts, just increase the flour to 3/4 cup. I’ve also made it using 50/50 combination of chocolate chips and butterscotch chips. Yummy!
Thanks for the suggestions Dawnette!
I made this for the first time today. I cooked it for 70min and let it cool for about 40min. I cut into it and it was super runny still. What could I have done wrong? Still tastes good though!
Hi Mindy – I’ve had a few other readers write to us with the same comment over the years, and even over on the Toll House website (where we got the recipe) there are also a few similar comments! I wish I knew the reason – and my only guess is (perhaps) the brand of ingredients you are using? We use Land o Lakes butter and King Arthur flour – the pie is soft right out of the oven and the chocolate is melty, but the pie does firm up as it cools. I’ve asked other readers what brands they used, hoping to pin point the issue – or if they’ve swapped in a higher fat butter (such as Kerrygold) or margarine instead of butter, but never get a response back! So – that’s a long way of saying, I don’t know. I’m sorry you were disappointed with the recipe.
Just made this recipe, let the pie sit for 3-4 hours, cut into it and started oozing out. I just put it back into the oven. Fingers crossed that it turns out. I used land o lakes stick butter and gold medal flour and toll house chips.
Fingers crossed for you Nicole – I’m so puzzled why some readers are having this issue. You could definitely chill it to firm up a bit more.
For those that are saying it’s runny, I tested something today. If you’ll set your oven at 345° and use aluminum foil underneath & on top (just laid on top), cook for 1 hour to 1 hour and 10 minutes. Then turn the oven off and let it sit in there for a little while, it’ll cook better and thicken up! I’d check on it about every 5-10 minutes!
Thanks Jade – appreciate the suggestion!
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?
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!
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!
I hope it works out for you Amy!
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??
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.
I’ve made this pie mostly in a glass deep pie dish. But wondering if a 9 in aluminum would suffice. Measuring 9ninnin diameter but 1 1/4 inch deep. Would that work.
Yes – that should work for this recipe.
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.
I have made this pie for years, and it is always a hit!
We love it too Diane! Thanks for visiting us today!
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!
Wow Kim! I hope the recipe is as good as you remembered – and I hope your mom is doing OK now too!
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?
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!
Any idea if I could pre mix the dough and then bake it tomorrow?
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.
Hi Laura, did you try making the dough a day ahead before baking? If so, how’d it turn out?
Are we supposed to use a crust on the top? The recipe doesn’t seem like it, but from the photo it’s hard to tell. Looking forward to making this!! Thanks so much
Hi Alison – there is not a top crust on this pie. The filling bakes up with a crackly top.
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
Sounds great Sherry! My sister was just telling me about Derby Pie – I think I NEED to try that recipe next! 🙂
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!
Thanks Laura – I definitely think this pie is worthy of a few extra workouts! Thanks for visiting today!
Thank you. I lost my recipe for the pie. I’ve been searching for the recipe for twenty years.
You’re very welcome Jean! Hope it’s as good as you remember!
I made this pie with the butter both ways and it still came out perfect I love this pie
Thanks Sandra!