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.
Unbelievably delicious and easy to make. my family raved about it and are already begging me to make another one since that one was gone within the first 24 hours! thank you so much. this is my go to pie recipe from this day forward. reminds us of derby pie here in kentuckiana.
Thanks Tammy – so glad you enjoyed the pie! (And yes – very similar to Derby Pie…)
May I have all the toll house recipes please
Hi Tinesa – In addition to this pie recipe, we’ve also shared a cupcake recipe which you can see here: https://www.afamilyfeast.com/toll-house-chocolate-chip-cupcakes/ Enjoy!
If I use store bought refrigerated roll out crust and doubled the recipe could I use a 9×13 pan and make bars to serve more people?
I’m not sure Raychel – we’ve never tried doing that. If it were me, I’d probably make two pies instead of trying to make one 9×13-inch pan.
Hi, thank you for posting this! It looks amazing an I can’t wit to try it out over Summer 🙂 Just wondering what kind of pie crust you used or would recommend for this?
Hi Amelia – We used the Pillsbury refrigerated pie crusts. Hope you enjoy the recipe!
After seeing others’ comments, I decided to take a trial run with this pie a day ahead of our Memorial Day cookout. I followed all directions precisely, even softening the butter over several hours at room temperature. I live in Atlanta, so elevation is not an issue. The top browned, but the inside never cooked. I imagine it’d need another half hour or more, but the top would then be useless. The chocolate chips also sank to the bottom. When someone finds a solution, please share. Thank You.
Thanks for letting us know Angela – I’m so puzzled why some of our readers see the same issue and others (including us) do not!
I’ve just baked this pie. The recipe looks similar to a choc chip pie my grandmother used to make when I was little. However, as my pie cooled, it became oily. Any suggestions on what I can do next time to avoid that?
Hi Britt – I’m not sure! We’ve made this pie several times and haven’t had that issue.
Is it just 1/2 cup flour? I saw a couple other posts with my issue and then one lady asked about what kind of flour and a cup. Maybe a typo? Thanks
Hi Amy – I’m not sure why your pie didn’t set up. We shared the original recipe from Nestle’s (https://www.verybestbaking.com/recipes/28218/nestle-toll-house-chocolate-chip-pie/#sm.0000v0aomac4gemxsk015yp20i4bt) which used only 1/2 cup of all-purpose flour.
Just looked at the original recipe, and it calls for 3/4 c of butter, while yours calls for 1/2 cup. Followed your instructions for 1/2 cup, and my pie is in the oven…will see how it turns out. I wonder if the difference in amount of butter is why some people have had issues with their pies not coming out right. Fingers crossed that mine does ok!
Hi Amber – We listed 3/4 cup (1 1/2 sticks of butter) which matches the original recipe. It is a very buttery pie as written so I suspect you were OK using just the 1/2 cup.
I’m a pretty avid baker, and while it turned out yummy, it didn’t set up thick like your picture. Any ideas to what I did wrong?
I see this pie is in a glass pie pan so I would think that u used the ready made pie shells but I was wonder could u use the deep dish pie shells that are already in the tin pans?
Hi Lisa – Yes – the ready made pie shells should work fine for this recipe. I’d recommend thawing them a bit before filling and baking. Enjoy!
one cup of flour , what sort of flour ? self raising or plain ?
Hi Nichola – You should use all-purpose flour in this recipe. Thanks for your question!