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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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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?
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.
Once cooked and cooled, how should I store this pie? How long does it last?
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.
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?
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!
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.
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?
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!
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!
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 ):
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?
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!
You’re welcome Patti – So glad everyone enjoyed the pie!
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.
Thanks for the feedback Kay!
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?
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.
Has anyone tried this with a graham cracker crust? If so, how did it compare to the original crust?
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.