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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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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
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!
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??
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.
If I omit the walnuts, do I need to make any changes to the recipe?
No – the nuts add a bit of texture to the pie, so yours will just be more fudgy without the nuts.
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?
Sounds like a delicious idea Jill!
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!
So glad the recipe was a hit Cathy!
Can you use premade pie shell?
Yes you can! (No need to prebake it)
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.
Great ideas Dana!
Can this be made with frozen pie crust? If so, should I bake the crust first?
Yes – no need to bake the crust first.
Can you make this without nuts?
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.)
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?
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!