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
Toll House Chocolate Chip Pie
Toll House Chocolate Chip Pie has all of the classic flavors of your favorite cookie in a warm, dense, fudgy cookie pie! So good!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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.
could you please give alternative ingredient list for the recipe as we don’t. have all purpose flour or sticks of butter. we have self raising or plain flour and packs of butter which are 250 grams. this is maybe a reason the recipe is not working for some people.
Hi Richard – I see from your email address that you are based in the U.K. – while I’ve never shopped for or baked with U.K. purchased ingredients, I am guessing that our all-purpose flour is the same as your “plain” flour. (We also have self-rising flour here in the U.S. – I assume they are the same.)
The butter sold here in the U.S. is sold in sticks and clearly marked as 1/2 cup per stick – we write our recipes based on how we cook and bake here in the US and our recipe matches the quantities and language in the original Toll House recipe. They too have readers write to complain that the pie fails to set up – I don’t believe all of the readers having issues are based outside of the U.S.
We don’t bake using metric measurements so I am relying on a free online calculator to assist in answering the rest of your question. 1/2 cup of all-purpose flour would be 68 grams. 3/4 cup butter would be 170 grams. Again – we didn’t bake this recipe using those measurements so I can’t vouch for the accuracy of my conversions.
I also want to note that I am not familiar with the fat content of the butter sold in the U.K. – whether it is the same as the Land’o Lakes brand we used ourselves. I suspect a butter with a higher fat content may also impact the pie results.
We feel most comfortable sharing recipes exactly how we make them ourselves so avoid relying on online calculators for conversions. I hope this helps.
This is AMAZING!! I just made it and holy cow delicious.
Thanks Laura – so glad you enjoyed the pie!
I’ve made this recipe twice now and each time it’s come out runny and wasn’t edible 🙁
I’m sorry the recipe disappointed you Bri. This is the exact Nestle’s Toll House recipe so I’m puzzled when readers like you have this issue (we’ve had a handful of other similar complaints, while others see great results.) 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?
Hello!
I would love to try this recipe, but I only have a frozen pie shell, would this work or would I have to thaw it out? If so, do I leave it in the refrigerator to thaw overnight?
Thanks
Hi Kay – yes, you can use the frozen pie crust. I’d just leave the pie out on your counter while you mix up the rest of the ingredients. It should bake fine with only a partial thaw.
I’m not a fan of pastry. Could this be made as a square in a buttered 8 x 8 dish?
Hi Yvonne – I’d suggest following this recipe instead: https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie/
I did this originally with a pie crust but this time I used a graham cracker crust instead since my fiancé loves this recipe and that’s all I had in the house. Let me just say how wonderful it is with a graham cracker crust! So good
Thanks for the suggestion Megan!
Has anyone ever tried to make this with plant based butter?!
We’ve never tried doing so Jen and I don’t recall any other readers writing to us to let us know that they tried it. If you try doing so yourself, please let us know how it comes out!
I made this pie today to serve tomorrow for Thanksgiving. Should I store it in the fridge tonight or just in an airtight container?
Hi Brittany – I’d store this in the refrigerator but bring it back to room temperature or warm it a little in the oven before serving.
Pie lovers in my family fell in love with this pie! Thanks!
You’re welcome Angie! (We love it too!) 🙂
How do you store this once cooked and *cooled? How many days does it usually last?
Hi Andrea – I responded earlier…I’d store this in the refrigerator but bring it back to room temperature or warm it a little in the oven before serving.