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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
Toll House Chocolate Chip Pie has all of the classic flavors of your favorite cookie in a warm, dense, fudgy cookie pie! So good!
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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Would it be ok to use milk chocolate chips instead of semi-sweet?
Sure Becky! The flavor will be a little sweeter but it should work.
I’ve been making this pie for Thanksgiving and Christmas for a while now. The last two years I used the pre-made crust in the tins, and the center never set and stay runny. This year I went back to using my ceramic pie plate with the pillsbury refrigerated pie crust and cooked it for about 60 min and let it sit for a while and it was perfect.
Interesting Jamie! I wonder if the crust is releasing extra moisture!?! I’m glad you had success with the refrigerated pie crust instead. Thanks for sharing your experience-very helpful!
Question, my daughters like milk chocolate chips, think it’s ok to use milk instead of semi sweet?
Hi Jackie – you can use milk chocolate. The pie will taste sweeter overall but in general it will bake up the same as the semi sweet chips.
I think the answer to the runny, oozy middle even after baking for a long time is this: Convection Bake. Always always always when making pies, cookies, cakes use convection.
Thanks for the suggestions Ashley and glad it works for you! We don’t bake this pie on the convection setting and it sets up (plus not everyone has convection ovens so we don’t write our recipes assuming they have it). I’m really thinking it’s a butter issue – I’m in some baking groups and everyone is complaining this year about cookies spreading as they bake and not setting up as they normally do…lots of speculation that butter brands have changed their formulas-perhaps more water and lower butter fat. It’s hard to know exactly what has changed.
How do I store this if I make it the day before?
You can chill it in the fridge but bring it back to room temperature or warm it in the oven slightly before serving
Wondering if you can use a frozen pie shell?
Yes but I’d suggest thawing it to room temperature before filling and baking.
I Love Love Love this recipe!! it’s one of my favorite pies to make and eat!!
Thank you Diane!
This was amazing! I followed the instructions to a tee, and it set up beautifully! So delicious while warm with ice cream on top!
Thanks Shawn!
If I don’t put walnuts in should I add more chocolate chips or will it be ok without adding extra chips
I’d suggesting adding a quarter cup of additional flour in place of the walnuts
This is good but definitely missing something. I think it might need some salt and vanilla extract maybe?
Hi Kay – This recipe is exactly as Nestle shared it but you can certainly add vanilla and salt if you’d like.
How much vanilla and or salt to add
Try a teaspoon of vanilla and a quarter teaspoon of salt