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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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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?
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.
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.
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!
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!
Sounds delicious Julinne! Love the idea of mixing the different kinds of chips!
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…
Thanks for taking the time to share your feedback Annabelle.
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!!
Thanks Andrea! (We agree – warm or cold, it’s fantastic!)
Can you make the chocolate chip pies with a graham cracker crust or does it have to be pastry?
Sure Kim – you can make this with a graham cracker crust.
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.
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.
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!
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!
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.
Can you make the night before, refrigerate and then bake the next day?
Hi Robyn – You can, but I’d suggest letting the pie come fully back to room temperature before baking.