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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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This sounds so delicious! I’m planning to make it this weekend. I just wanted to let you know that I’m cracking up over step 5 in the instructions–“Serve warm with vanilla ice.” How funny to think about having Vanilla Ice over for dinner and Toll House pie! 🙂
LOL Rachel – After all of the comments on this recipe over the years – I can’t believe you are the first to catch that! Thank you – we’ll correct the recipe right now! I think that would be a very interesting dinner party… 😉 (Now I have “Ice Ice Baby” stuck in my head…) Thanks again for letting us know of the omission! Enjoy the pie! Martha
Has anyone made this pie? I have cooked it for 60 min and it still seems gooey. Will it set up or anything? Followed recipe
Hi Charley – It is a very buttery pie but it should set up as it cools out of the oven.
Can the filling be doubled?
Hi Becky – If you plan to make two pies, of course it can be doubled! (I would not double the filling for a single pie.)
every time i make this, the pie crust fell into the pie. what do i do ???
Hi Jess – This happens to us sometimes too – especially when the crust is very soft before baking. You could try refrigerating the pie crust (before you fill it) to firm it up before baking. Hope that helps!
Would 1 stick of butter work better so it’s not so greasy?
Sure – you can try that Susie. I’ve also had some readers comment that they swapped in some apple sauce for some of the butter.
Made this pie for memorial day cookout today. Turned out great! My chips sank to the bottom but no one really cared.. it looked like a nice chocolate layer. Probably because my butter was on the melty side since i had softened it in the microwave. My one suggestion is that it REALLY needed that bit of salt that regular toll house cookies have. Next time i will probably add 1/2 tsp. Thanks!!
Great idea Wendy – a little salt would complement the sweetness of the pie for sure!
Was wondering if I could use milk chocolate chips instead of semi sweet?
Hi Jessica – I think so. The milk chocolate chips will be sweeter than the semi-sweet chips but otherwise, it should work fine.
This is REALLY good, I did add a teaspoon of vanilla
Thanks Karen!
What pie crust recipe do you use for this? And do you cover your crust as it bakes or how did you keep yours from getting too brown after an hour of baking? Thanks!
Hi Jill – We used a Pillsbury refrigerated pie crust. We did not cover the crust as it bakes. The crust is not baked before adding the filling and it bakes along with the rest of the pie – it did not get too browned for us. Hope that helps!
Thank you!
My secret is out! I’ve been making this pie for years and years (without the nuts) and it is absolutely my family’s favorite. I always keep refrigerated pie crusts on hand “just in case” we need to throw this pie together. Everywhere that I’ve taken it the pie disappears and people ask for the recipe. I honestly just cream butter and sugars and throw the rest in and beat and it turns out great every time. It is not a cookie texture, but rather fudgy and gooey. Best dessert ever.
I agree Doni – one of the best dessert ever! 🙂