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
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!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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.
Made this today for Pi Day, so good! And so easy to put together. I used a frozen pie crust. I just let it sit out on the counter to thaw a bit while I mixed the pie ingredients. My family loved it!
Great idea Tracie! So glad you enjoyed the pie as much as we do!
Wow! Loved this.. Made it last night, but we actually ate it today at work. Go Pi Day!!!!
I do have a question. The chocolate chips all sunk to the bottom of the pie. Is this normal? Did I do something wrong? It still tasted delicious and i will for sure make it again!
Hi Kim – I’ve had some other readers comment about the chips sinking – and I’ve also seen other bloggers who made this recipe using melted butter instead it has done the same. I think it all depends on how soft the butter is when you mix it in! If it’s melted or extremely soft the chips seem to sink (ours was soft but not super soft – just enough to be able to mix it in). Alternately, you could try stirring the chocolate chips in a little bit of all-purpose flour to coat them before adding them to the batter – that might also help!
Do you know if you can make this is a regular 9in pie crust and not a deep dish? Just realized I only have the regular! Would it change the baking time?
Hi Ashley – It won’t change the baking time. Just try to make the pie crust stand up around the edges if you can and maybe put a cookie sheet underneath just in case it spills over as it bakes. You should be fine!
I’m late to the party, but use a cookie sheet (or something!) under your pie! I forgot to and it overflowed a little 😉
Oh no – sorry Ally! A deep dish pie plate works best (and to be safe, a cookie sheet underneath the pie plate is not a bad idea!)
I am using a frozen pie crust. Should i follow the crust instructions of baking that and then bake following yours too? Im afraid the crust might get overcooked. Also can i use pecans instead of walnuts?
Hi Jenn – I wouldn’t bake the crust ahead of time (I agree it might get overcooked if you do). I haven’t baked this using a frozen pie crust – so I think I’d suggest thawing it a bit before you add the filling, then bake according to directions. Hope that helps! And yes – feel free to swap in pecans if you’d like.
Any luck freezing it cooked or uncooked? Loved this pie and would love to make extras ready to go.
Hi Lisa – We haven’t frozen the pie ourselves – but if you try it, I would probably at least partially bake the pie before freezing. Please let us know how it turns out!
Ive made the pie twice and the chocolate chips have sunk to the bottom both times, I’m not sure why.
Hi Devin – I’ve found that if the butter is extremely soft (or melted) the chips fall to the bottom. You want it soft enough to stir in, but not super soft. Alternately, you could try coating the chips with some flour before adding them in – that might work too! Hope that helps!
Does this recipe call for salted or unsalted butter? I wasn’t sure since there is no salt added. Thanks!
Hi – we used unsalted but salted would work fine too (adding a touch of salt to sweets can enhance the flavor).
Thank you so much! Happy holidays to you 🙂
Can th chocolate chip pie be made the night before and cooked in the morning?
Hi Amy – Instead I would bake it ahead of time and then reheat – for a short time in the microwave or oven. Since this pie is so dense, I’m not sure that chilling it before baking will give you good results. Hope that helps!
Do I use dark or light brown sugar?
Hi Laura – Either will work. We used light brown sugar in our version.