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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 added 3/4 cup of coconut. Y’all! Try it!! Divine! 😋
Great suggestion!
I made this for the first time for my family and it was a big hit! Will be making it again!
Thank you Jocelyn!
This recipe has become a regular on our Thanksgiving table. It’s a pie for the non-pie lover. And actually it’s the most popular among all!
So glad to hear the pie (or non-pie) is a hit! We love it too.
This is my favorite dessert recipe. It’s easy to make and incredibly delicious.
It’s one of my favorites too Karen!
Absolutely amazing and super simple!
Thank you Karen!
So good!
Thank you!
Can this be made without the nuts? And if so, does the recipe need to be adjusted?
Yes – I’d suggest adding 1/2 a cup extra flour.
I love this pie.
The extra 1/4 of flour helped mine to not be gooey (we don’t use nuts either) and I do have to cook it for 60 mins.
Would you have to refrigerate this pie if it is made a day before the event? Or can it be left out and covered?
Hi Jennifer – We usually refrigerate it ourselves, but if it’s just overnight, it’s probably ok to leave at room temperature.
Hello, I just made this pie, and after taking it out of the oven, there was butter bubbling up the sides of the pie dish. I let it cool and tasted it, it was soaked in butter. I looked back at the your recipe to realize your butter amounts are incorrect! The recipe calls for 3/4 cup or 1 1/2 sticks of softened butter, however, 3/4 cup of butter is
1 1/4 sticks. It may not seem like much of a difference but it really is. I have to throw this one out and start again. Hopefully you can change the recipe so others don’t make the same mistake I did!
Hi Angela – You can certainly cut back on the butter if you’d like, but 1 stick is 1/2 a cup, 2 sticks is 1 cup…so 3/4 cup is 1 1/2 sticks (1/4 cup is half a stick). Alternately you can do this by tablespoons – 3/4 cup is 12 tablespoons = 1 stick is 8 tablespoons plus 4 tablespoons (1/2 a stick).