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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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Would this be with unsalted or salted sweet cream butter?
Hi Laura – We typically use unsalted butter.
Made the chocolate chip pie and it was awesome !!
Thanks Laurie! Glad you enjoyed the pie!
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.
Hi Nc – This recipe originated with Toll House/Nestle – I think it would be best to reach out to them.
Does this pie need to be refrigerated?
Hi Wendy – It would be fine at room temperature for a day or so. After that, I would keep it in the refrigerator.
Can I make the pie shell myself? And if so could you tell me how?
Sure Meda – We love this homemade pie crust recipe…https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026
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.
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!
Can I use cookie dough already made ? How long cook?
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.
I made this for tomorrow, it looks amazing. How would you recommend storing it overnight?
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.
What does it mean by line a deep dish pie plate with the unbaked pie crust crimping the edges?
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!
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.
I’m not sure what happened either Ann! Did you perhaps use self-rising flour instead of all-purpose flour?