This post may contain affiliate links. Please read our disclosure policy.
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
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Easy yummy
Thanks Laura!
Delicious! I have baked these pies twice and they turned out great both times. My family loves a slice with a scoop of vanilla ice cream or a tall glass of milk.
Thank you T! (Vanilla ice cream and a cold glass of milk IS the very best way to enjoy this pie!) 🙂
Excellent!!!!!
Thanks Jess!
I’ve made this 3 times and oozing grease from butter on top and it seems runny and doesn’t truly harden up. I use King Arthur flour as well and Land O’Lakes butter. Maybe I need to add more flour as I don’t add the nuts?
Hi Melissa – I do think adding extra flour will help since you’ve left out the nuts – I’d suggest half to a quarter cup extra flour. Hope that helps!
Super easy and fast to make.
Absolutely delicious!! Shared with a neighbor and she’s making one today:)
Thanks Lisa!
If I use a frozen pie shell, should I totally thaw it or just use it frozen? Thank you.
Hi Brenda – I’d suggest letting it thaw a bit before filling and baking.
It is super good, especially warm!
Thanks Karen!
Delicious! I bake it all the time. Great as a gift with 1/2 quart of vanilla ice cream
I love this idea Barbara! Thanks for the suggestion!
Can these pies be refrigerated and frozen, and what is the shelf life?
Hi Grace – We’ve only refrigerated leftovers for a few days and never tried freezing them. I’m sure you could freeze the pie but since I haven’t done it, I can’t speak to shelf life or results. Sorry I can’t be more help.
this was a sorry excuse for a pie and I wasted my ingredients! WAY too much butter, not enough flour and tasteless. My pie came out a greasy, undercooked hot mess. And yes, I followed the instructions to the “t” with the exception of the nuts, which I am allergic to. And this after baking 50 minutes…and a nearly burnt crust edge and top. I was VERY disappointed.
Our recipe is an exact reprint of the original Toll House recipe…sorry you were disappointed. We make the pie ourselves quite often and always have good results as shown in our photos. Leaving the nuts out will result in a soft texture unless you compensate with additional flour or another nut. No idea why your pie burned – perhaps your oven runs too hot.