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.
Is there a way to make this with a pre made pie crust?
Yes – the pie you see in the photos is made with the refrigerated Pillsbury pie crusts.
I’ve been making this pie for years, ever since I found it here on Pinterest. Every Thanksgiving I make a few of these pies to give to the police department, fire department and my husband. He does not eat much sweets and this is the only pie he eats. It is so good, he likes this even more than chocolate chip cookies. It’s addictive and it goes great with ice-cream or even cool whip.
Thanks Desiree – it’s a favorite of ours too!
Did anyone ever use pecans instead of walnuts or leave the walnuts out? My family doesn’t like walnuts.
Sure Michelle – you can swap in pecans instead.
All the butter separated and it floating/saturating the top. All the chocolate sunk. And it did not fill a deep dish pie as it appears that half of the pie is missing. Sad
Sorry you were disappointed with the recipe Janet – we used Land O Lakes butter in our pie…not sure if that makes a difference?
Delicious pie but my chips sink to the bottom of the pie even when using softened butter. Such a bummer.
Thanks for your feedback Erica – we used Land O Lakes butter…not sure if that makes a difference?
Do I have to use a frozen pie shell and does it have to be deep dish? I only have refrigerated crust (Pillsbury kind that you unfold) and a regular pie dish. Thank you!
Hi Colleen – The refrigerated pie crust is fine to use. I’d only fill the regular pie dish about 7/8th of the way since the filling does rise a bit. You may also want to bake the pie with a cookie sheet under it in case it overflows while you bake it.
Sa good and so easy to make!!! Definitely a keeper!
Thanks Jennifer!
For all those with butter issues, it is not too much butter as it is a pie and a yummy one at that. Make sure you melted the butter and mixed it into the other ingredients before adding the chocolate chips, it is a perfect recipe for happiness. My mom made this for us over thirty years ago and i now make it for my children. Good luck
Thanks Julie! 😀
This pie is delish and super easy! Followed the directions as listed and it came out perfectly. I used a frozen pie crust and let it thaw for about 20 minutes before filling and cooking. Will definitely make this again. Thanks for a great recipe!!
Thanks SQ!
Hi, I was reading some of the comments below and I was wondering if maybe these individuals that are having problems with the pie that perhaps they are using sticks of Margarine instead of sticks of actual Butter. I haven’t tried the recipe yet because I haven’t got any chocolate chips. But I am definitely going out tomorrow to get some because this pie looks and sounds delicious! I do hope that mine turns out alright. Thank you.
Hi Leisa – It’s very possible…wish I knew!