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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
Toll House Chocolate Chip Pie has all of the classic flavors of your favorite cookie in a warm, dense, fudgy cookie pie! So good!
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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Hello,
I was wondering if I could use a already prepared frozen deep dish pie crust for this recipe?
Hi Kasey – Yes you can!
Now that’s the KIND OF PIE I NEED IN MY LIFE! I can’t wait to make this for Thanksgiving, of course I’ll need a trial run!
It’s the best Melissa! 🙂 Hope you love it as much as we do!!
This reminds me of Tippin’s Dixie pie! Was great warm with ice cream. Baked 1 hour.
So glad you enjoyed the pie Cindy!
I recently found this recipe in an old cookbook and made it. This is sooo good! The only change I make is baking it in a graham cracker crust! You can also buy chocolate crusts and shortbread crusts!
Thanks Susan! Agree – other crusts would be delicious! Thanks for the suggestion!
Very easy to put together and WONDERFULLY DELISH!!
Thanks Jenny! So glad you enjoyed the recipe!
Wow it looks delicious ♥
I am definitely gonna made this ♥
Hope you love it Bonnie!
I’ve made this and used butterscotch chips instead of chocolate and pecans instead of walnuts. Have doubled the recipe and made one of each. I have also used 1/2 cup each chocolate chips and butterscotch chips.
Sounds delicious Brenda!
Hi I was wondering if I use a ready made frozen deep dish pie crust will the baking time change….thx so much making this today
Hi Wendy – If the crust is still fully-frozen you might need to add a few minutes to the baking time. I would probably allow the pie crust to defrost a bit before baking. Hope you enjoy the pie!
Can I use my kitchen Aid artisan stand mixer to make this recipe? If so what number speed settings do I use? And to
Beat the eggs would I use the whisk attachment on a 8 or 9 high speed? I looked at your recipe ingredients and it
Is missing one important ingredient, vanilla extract. That is what is in the toll house chocolate chip cookie recipe
so if this is toll house chocolate chip pie it is going to
require the 1 teaspoon of vanilla extract. At least to
Have all of the ingredients of the chocolate chip
Cookie recipe in pie form. Please let me know by
e-mailing me at [email protected]
Hi Heather – We shared the pie recipe right from the Nestles/Toll House cookie website but feel free to add vanilla extract if you’d like. And yes – you can use your stand mixer. The eggs can be beaten using the paddle or the whisk attachment (8 or 9 is fine) – your choice – but the rest of the ingredients should be mixed in with the paddle.
Thank you Martha.
I cannot believe that toll house did not include vanilla extract.
I will be using the vanilla extract, 1 teaspoon of the pure vanilla extract
should do it.
I just made this tonight for our Christmas night dessert 🙂 How do you store it if you make it the night before you want to eat it? Was planning on warming it up tomorrow, but wasn’t sure if I should refrigerate it? 🙂
Hi Kim – Either is fine. We typically refrigerate it ourselves and warm it back up before serving, but since it’s only over night, leaving it at room temperature won’t hurt either.