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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!

Toll House Chocolate Chip Pie


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.

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!

Toll House Chocolate Chip Pie


Take my word for it – you’ve got to try this pie!

Recipe adapted from Nestle’s Very Best

You might like these other chocolate chip desserts:


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Toll House Chocolate Chip Pie

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings


  • 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)


  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm with vanilla ice cream.


Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie - A Family Feast
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  • Danielle wrote:

    Any suggestions on how to make this without the nuts?

    • Martha wrote:

      Hi Danielle – You can just leave them out. The texture of the pie will be more fudgy and dense but it should still be delicious!

  • Katie Ellis wrote:

    This pie looks amazing!!! I want to serve it for Yhanksgiving, but Im worried about my timing. I want to bake it ahead of time (instead of making it and baking it while family is here), but I want to be able to serve it warm like suggested. How do you suggest I do this?! ;))

    • Martha wrote:

      Hi Katie – This pie can definitely be baked ahead of time. You can reheat it in the oven for a bit or we’ve also warmed up some slices of pie in the microwave (just enough to warm it but not so much that it starts to melt or over-bake). Hope that helps!

      • Katie Ellis wrote:

        Great idea!! Thank you so very much!! Im dead set on making this pie! 🙂

        • Martha wrote:

          You’re very welcome Katie! (I predict you and your guests will love it!) 🙂

  • Evie Howe wrote:

    I have used your chocolates chips and made brownies for years and I love all the new dessert recipes. I do a lot of baking and have the Best Brownies Every recipe that everyone loves. I bake these every year and give to churches to raise money with and bake for the holidays when we have company to serve them with too.

    • Martha wrote:

      Your brownies recipe sounds wonderful Evie! Thanks for writing to us today!

  • Katie wrote:

    Hi, if you are making this from a store bought pie crust, does the crust need to be defrosted or baked before cooking pie? Thanks for help!

    • Martha wrote:

      Hi Katie – I would suggest defrosting the crust but no need to bake it ahead of time. Hope you enjoy the recipe!

  • Amy S wrote:

    This looks absolutely delicious & I can’t wait to try it! I think I might try without the nuts though as my kids & I don’t really like nuts. Thanks for sharing!

    • Martha wrote:

      Thanks! Hope you all enjoy the pie Amy! Making it without the nuts should still be delicious!

  • Rachel wrote:

    I’m so sad. I just made this pie, it could for 60+ minutes, the top was brown, and when cut, it wasn’t cooked 🙁 Any suggestions? Does high altitude change anything?

    • Martha wrote:

      Oh – I’m sorry to hear that Rachel! I suppose it is possible that being at a higher altitude could cause issues! (We are in Massachusetts and our recipe mirrors the original Nestle’s recipe.) Here is link to a High Altitude Baking chart from King Arthur Flour – this might be a good reference to keep on hand: (And – maybe try microwaving the undercooked pie slice – that will cook it in the middle without browning the top further.) Hope this helps!

    • Andrea wrote:

      I had the same issue and I’m not at high altitudes. I double checked ingredients and tried it twice. Each time gets very brown on top then liquidity butter on inside 🙁

      • Martha wrote:

        I’m sorry you had issues Andrea – I’m not sure where things went wrong. Did you melt the butter instead of just softening it before you mixed it in?

    • Kristen wrote:

      I had the same issue. The top of the pie got brown but after 60 minutes the inside was still liquid and very oily. I let it cook another 30 minutes more, checking it at 10-minute intervals, but even after 90 minutes it was still liquid. I finally gave up and pulled it out of the oven.

      It wasn’t an altitude problem (I live in Florida at only about 100 feet above sea level). I know our oven temp was accurate too (we’ve calibrated it and we have two separate thermometers inside because I bake often and need the precise temps.)

      I tried microwaving a slice of the pie but unfortunately all it did was start sizzling the chocolate without baking the rest of the ingredients. It’s too bad because the pie looks delicious in your photos and I was so looking forward to tasting it!

      • Martha wrote:

        Oh no Kristen – I wish I knew why a few of you are having issues with the recipe. We actually made it ourselves for a party a few weekends ago and it came out great – as you see it in the photos. I’m very sorry it didn’t work out for you – and I’ve very puzzled by it too!

        • Jess wrote:

          I am having the same problem with melted butter right now. I poked holes in several places and put back in the oven for another ten minutes and it seemed a little more solid after that. I don’t know if the top being cooked makes a sort of shell that keeps moisture from escaping? I had butter seeping under the crust and spilling out of the pan. I made this pie once before and had no problems.

          • Martha wrote:

            Thanks for letting us know Jess…are you possibly using a different brand of butter than before? I’m so puzzled why a few of our readers are having issues like yours.

        • pauline morris wrote:




    • Martha wrote:

      Aww… Thank YOU Arthur! We’re glad you are enjoying the recipes!

  • Dana Watson wrote:

    The Toll House Chocolate Chip Pie is AMAZING!!!! So easy & so delicious!!!! Thanks for sharing this wonderful recipe!!!

    • Martha wrote:

      Thanks for taking the time to write to us Dana! So glad you enjoyed the pie!

  • Ai Lin wrote:

    My mouth is watering. SO super easy to make as well. Oh I NEED this in my life

    • Martha wrote:

      Thank you! Hope you enjoy the recipe!

  • g.smith wrote:

    This is the same recipe posted on th Nestle’s website and the same recipe I have used for over 25 years. How is this “adapted”?

    • Martha wrote:

      Hi G – you’re right – this fantastic recipe is from Nestle’s website and I’ve linked to it in the post. As bloggers the standard protocol for sharing another site’s recipe is to ‘adapt’ it by rewriting the instructions in our own words based on our experience preparing the recipe and linking to the original source. Hope that helps clarify for you!

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