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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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I have never made them because I am living alone now and it would be a real no no. I would want to eat much too much. I am sure it is just wonderful. I have it on my Facebook and do hope others have seen it and made it.
Thanks Marilyn!
The best pie!! Every time I take it somewhere it’s completely gone! Always a favorite!
Thanks BB!
OMG! This was so easy and tastes so amazing! Best dessert ever!
Thanks Lisa!
Yummylicious!!!
lol – thanks Pam!
Very easy to make and it’s delicious!!!!
Thank you Gloria!
I’ve tried making this pie twice now and every time I bake it for 60 minutes but my testing knife does not come out clean. Therefore I continue to bake it and bake it. I know my oven is perfectly calibrated. What am I doing wrong?
Hi Connie – I’ve had a few other readers write to us with the same comment over the years, and even over on the Toll House website (where we got the recipe) there are also a few similar comments! I wish I knew the reason – and my only guess is (perhaps) the brand of ingredients you are using? We use Land o Lakes butter and King Arthur flour – the pie is soft right out of the oven and the chocolate is melty, but the pie does firm up as it cools. I’ve asked other readers what brands they used, hoping to pin point the issue – or if they’ve swapped in margarine instead of butter, but never get a response back! So – that’s a long way of saying, I don’t know. I’m sorry you were disappointed with the recipe.
Not disappointed at all with the recipe.
I used Gold Medal flour and Kirkland butter. Kirkland chocolate chips. C&H sugars.
I also put a pie crust saver on the edge of the crust and laid a sheet of foil on the top to prevent the top and crust of the pie from burning and baked it for another 15 additional minutes. I crossed my fingers and gave it to a friend for her birthday. I’ll check with her and get back to you on if it was good or runny or overdone.
Thank you so much for getting back to me Connie! I’m a huge fan in general of Costco’s Kirkland brand products…but I do wonder if a private label brand like that might be the culprit. Different butter brands have different milk solid and moisture contents so we most often choose a name brand for baking. Something to try in the future. I hope the pie was still delicious. Thanks again for taking the time to write back. Martha
If you make in advance, what temp and amount of time would you warm it up?
Hi Lynne – I’d preheat the oven to warm (200-250 F) depending on how low your oven can be set to and for about 20-30 minutes.
This has become a family favorite. I do substitute chopped pecans for the walnuts.
Sounds like a delicious swap Connie!
My pie didn’t set up for some reason… it was more like pecan pie but it was still delicious.
Thanks for your feedback Alisa. I’m not sure why your pie didn’t set up.
Hi I just made two of these pies. I followed the recipe exactly what it said to do. I checked for the doneness,but when I took the knife out ,it wasn’t clean. Is it suppose to be moist. I don’t know if it will set or not. Please give me the answer what I did wrong.
Hi Sheila – It will be soft coming right out of the oven due to the chocolate chips and butter, but should set up for slicing as it cools.