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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 pie is the absolute best. I can’t tell you how many times I’ve baked this pie at my husband’s request, who doesn’t even like desserts that much. I’ve made it to take camping, for family get togethers, given to the fire department for Thanksgiving and now to the local PD for Christmas. I have yet to come across anyone who hasn’t liked this pie.
Thanks Desiree!
We have. A SEVERE NUT ALLERGY. To nuts of all types. What could we replace the WALNUTS with in your chocolate pie??? Please help.
Hi Linda – I’d just leave nuts out completely – or if you want a little more texture, maybe swap in some Rice Krispies cereal. Hope that helps!
I HAVE MADE THIS MANY TIMES ALWAYS A HIT!!! AND I MAKE MY BOURBON WHIPPED TOPPING……..SO AWESOME!!!!!!
That topping sounds fantastic!
Made this and my husband at almost 3/4 of it. Delicious thanks for the recipe.
You’re very welcome Liana! So glad the recipe was a hit!
If I’m using a pre-made crust, do I need to prick with fork and stick in oven for 10 minutes prior to adding ingredients and baking for an additional 50-60 minutes?
Hi Amy – No need to pre-bake or partially bake the pie crust – just pour the filling into the unbaked pie crust. Enjoy!
Can I use the pillsberry pie crust instead of a shell?
yes – no problem using the Pillsbury pie crusts
How far in advance can you make this pie?
Hi Ashley – I’d suggest a day or two at the most. Keep well covered and chilled, then reheat slightly before serving. Enjoy!
I have been making this for years, it’s a great dessert. If you are allergic to nuts or don’t like them just leave them out.
Thanks Mallie!
How would you recommend reheating? I’ll be making this the day before Thanksgiving to save time.
Hi Jess – You could do a low, warm (250 degrees F) oven for about 30 minutes. Or – what we often do is, after Thanksgiving dinner is cooked, turn off the oven and place the various pies that you want to serve a little warmed in the already-warmed oven while everyone is eating dinner. (If you eat desserts hours after the meal – you might want to do the first method.) Hope that helps!
Let’s say i want to make this the night before and i want to heat it up before serving . What temp and how long would you suggest ? Looks great ! Plan on trying it for thanksgiving. Thanks
Hi Kaitlin – You could do a low, warm (250 degrees F) oven for about 30 minutes. Or – what we often do is, after Thanksgiving dinner is cooked, turn off the oven and place the various pies that you want to serve a little warmed in the already-warmed oven while everyone is eating dinner. (If you eat desserts hours after the meal – you might want to do the first method.) Hope that helps!
That’s a great idea ! Never thought to do that before . I might have to try that out . thank you so much I’m sure it will be delicious:)