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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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Should the pie crust be frozen or thawed?
Hi Lyn – If you are using a frozen pie crust, I’d let it thaw a bit before filling and baking. If you are using the refrigerated rolled dough, you can use it as is.
This pie was amazing!! It’s so easy to make as well. It’s a keeper in my family now!
Thanks Angel! Glad you liked it!
Though I haven’t tried this delicious recipe yet, I was curious if it could be made without the piecrust ?
Also, in addition to the chocolate chips, could I add miniature marshmallows to the recipe?
I can’t wait to try it!
Thanks for sharing!
Hi Judy – If you are looking to make this a crustless pie, I’d suggest baking in a well-seasoned cast iron pan so the bottom crisps up a bit like a cookie – that would make it easier to remove as a slice. I haven’t tried adding marshmallows so I’m not sure what it would do to the consistency – as the marshmallows melt, it could get very soft so you might need to make some other adjustments to the recipe. Hope that helps!
Is this recipe made with both a top and a bottom pie shell? It says in the directions to line the bottom, but never had the top layer.
Hi Jasmine – Just a bottom crust – the sugars in the pie create that crackly topping. Hope that helps!
I could not get this pie to firm up! Even after baking it for an hour and 15 min, and letting it cool for 30 min, it was still complete soup under the top crusty layer. Any idea what I may have done wrong?
Hi Joanna – I’m not sure! You could try putting it back in the oven for a little longer to reheat and bake a little longer?
Ignore I omit the walnuts will it still work?
No issues Linda – feel free to leave the nuts out if you prefer.
Can you prepare this earlier in the day, and then just wait to bake it until right before?
Hi Jillian – Yes – that should be fine. I’d suggest bringing the pie back to room temperature before baking, otherwise plan for additional baking time if you’ve chilled the pie. (Alternately, you can bake it ahead and reheat in a warm oven just before serving.) Enjoy!
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Have you ever frozen this pie and reheated when ready to serve?
Hi Julie – We have and it freezes well. The day of serving, I’d suggest taking it out of the freezer and allowing the pie to come back to room temperature. Then before serving, put it in a warm oven just for a little while to warm it up. (If you are planning to serve for Thanksgiving, turn off the oven after roasting your turkey and other sides. Then while everyone eats, you could just put the pie in the cooling oven – it should still be warm enough to warm the pie up a bit.) Enjoy!
Do you have to have the walnuts? My husband doesn’t like them. 😂
No – you can leave them out!