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.
I agree this cookie pie amazing. I have been making it for many years and at all my family functions & holidays its a requirement. FYI: you can also top off with whipped cream it’s so yummy and best when warmed.
Great suggestion Kim!
I dearly love Nestly Toll House recipes. When I was expecting with my first two children, I the cookies that I found on the bag of NTH chocolate chips. Now I have 4 grown children and its just me and my better half, I am going to use nothing but NTH recipes for every Christmas for now on. Thank you from the bottom of my baking dish.
I agree Sherri! Toll House recipes are the best! 🙂
Girl. This. PIE. Thank you for sharing this recipe! Made it for Thanksgiving and my family was raving!
You’re very welcome Sara! So glad it was a hit! 🙂
My wife is allergic to eggs now (wasn’t before in the younger years) how can I make this without the eggs?
Hi Dave – We’ve only made this cake as written in the recipe and I have to admit, we don’t have a lot of experience adapting recipes for egg allergies. I did find this link with some possible egg substitutions: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs (Hope this helps!)
I just made this for Thanksgiving and it was a hit! Thanks!
I was nervous about it being underdone from some of the comments so I cooked it the full 60 minutes and I think that ended up being a little too long for mine, but it was still delicious! I think the key with making sure it’s done all the way and not oily inside is letting it cool the full 30 minutes or more. I felt like mine was too oily when I first tested it with a knife, but it was fine after it cooled 🙂 Thanks again!
You’re very welcome Andrea – so glad you enjoyed the recipe!
Hi – Yes it can be made in advance. Once completely cooled, I’d recommend wrapping the pie tightly in foil and refrigerating. Then the day of, I’d bring it back to room temperature and you could also heat it in a warm oven before serving. Enjoy!
Ugh I’m so bummed!! I melted my butter and I’m sure I ruined the pie! The crackly crust was falling apart. I took some off and it was greasy underneath. Do you think it’s still cooked all the way through?
Hi Monica – Some versions of this pie recipe suggest that you melt the better – we think softened butter works best. You could try reheating it again in the oven before serving just to make sure it is cooked through – and we think the pie is best served warm. I’ve had a few readers complain that their pie was too greasy and it is a rich, chocolatey pie with a very buttery texture. But even so – I’m sure the pie still tastes great and your guests will love it! I’m sorry you were disappointed with the outcome.
Thank you so much! I will put it back in the oven, oh I will still eat it!
Thanks Robyn! I’m going to confess…we used a refrigerated Pillsbury pie crust when we made this recipe – not a homemade crust! 🙂 Hope you enjoy the pie!
Oh my, this like like a giant pazookie!! My mouth is currently watering at the look of this!
Thanks Eden!
Think I could use either caramel or toffee bits instead of nuts? Kids with braces and nuts=not good😊 I was just going to add more chocolate chips in place of nuts since that is what I do for the cookies.
Hi Ann – You could definitely add caramel or toffee bits, although it might make the pie overly sweet and the texture would probably be softer. Maybe just swap in a partial amount for the nuts or just bake without the nuts? Hope that helps!
I tried this tonight and it never really cooked in the middle and folded and fell on the floor…..fail! Are you sure it requires that much butter?
I’m sorry you had issues with the recipe as written Tiffany! This is the original Toll House version but I’m sure you could cut back on the butter a bit and still have it turn out deliciously.