Toll House Pie is a delicious, fun dessert that is so easy to make! This tasty chocolate chip pie will have everyone coming back for more!
Every year for our big Fourth of July get together my dad would make two versions of this Toll House Cookie Pie. One with walnuts and one without.
They were always one of the first desserts to be eaten up and for good reason.
If you love warm, gooey chocolate chip cookies- then eating it in pie form will leave you speechless and wanting more.
So, get a glass of cold milk ready and let’s make this Toll House Cookie Pie!
What is Toll House Pie?
A Toll House Pie is a delicious cookie inspired pie, filled with lots of chocolate and that cookie dough flavor everyone loves. It originated with the Nestle-Toll House Brand and has since become a household favorite!
If you like this pie make sure to check out my pecan pie, lemon meringue pie, chocolate French silk pie and this tasty pumpkin pie!
What you need for Toll House Pie?
Pie Crust- I like to use a premade deep dish frozen crust that I let thaw beforehand. If you want to make a tasty pie crust, check out my favorite recipe here.
Cookie Filling: Eggs, Flour, Granulated Sugar, Brown Sugar, Butter, Vanilla, Chocolate Chips, Walnuts (optional)
Do you have to use walnuts?
Nope! If you don’t want nuts simply omit them and increase the flour by ¼ cup and try to let the pie cool slightly before cutting (so hard I know!). The walnuts help the pie hold together, so without them you need l little more flour for those tasty uniform slices.
Check out my favorite Walnut Chocolate Chip Cookie Recipe here!
How to make Toll House Pie?
- Using a mixer, beat eggs until foamy. (affiliate link)
- Mix in both sugars until fully combined, then mix in the butter, vanilla, and flour.
- Fold in the chocolate chips and walnuts, then place in premade pie crust.
- Bake until golden brown on top and a knife comes out clean.
- Allow pie to cool for 20 minutes to set (or completely if there are no nuts!) then enjoy!
How to soften cold butter fast?
If you are like me and forget to take the butter out of the fridge ahead of time, simply place on a microwave safe plate, and microwave at 30% power for 15 second intervals, until soft.
Pie Crust
If you don't have a deep dish pie crust, remove ½ cup of batter, otherwise it will spillover while baking. I've used premade regular, premade deep dish, and the premade pie crust that you place in your own pie dish- all work great!
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What is a good topping for Toll House Pie?
This pie is delicious with a big scoop of vanilla ice cream or whipped cream!
Tolle House Pie Variations
Nuts: Try pecans or omit nuts all together!
Candy: Use fun M&Ms or Sprinkles to make this festive for any holiday!
Sweet and Salty: Chop up Snickers and Pretzels and use instead of chocolate chips for tasty treat!
I wanted to make a fun 4th of July M&M version of this pie and it turned out amazing! Tastes just like my 4th of July cookies but in pie form! (Check out my flag cake, firecracker cake, 4th of July cupcakes, and this festive fruit salad for more 4th of July recipes!)
How to store Toll House Cookie Pie?
Store leftover pie in refrigerator covered with saran wrap. Eat within 4-5 days.
Is this chocolate chip pie recipe just a giant cookie?
Nope! This has all the flavors of your favorite cookie but with a softer/gooey center baked in a pie crust. The recipe differs quite a bit to turn it into a pie!
Can you make this ahead of time?
Yes! Make this 1-2 days before you need it. Just keep it refrigerated until needed!
The chocolate chips and candies tend to sink to the bottom when cooled completely. Once you reheat the pie or a piece, the chocolate melts and you get some in every bite!
How to reheat chocolate chip pie?
As good as this pie is cold it is even better when warm. Simply microwave a slice for 20 second intervals until warmed through.
For more tasty recipe check out my mandarin orange salad, rice crispy treats, buffalo dip, and this tasty smoked ribeye!
Toll House Pie
Ingredients
- 9 inch pie crust deep dish (thawed)*
- 2 large eggs
- ½ cup all-purpose flour* if not using nuts increase to ¾ cup flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup salted butter at room temp
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips toll house or any brand
- ½ cup chopped walnuts optional*
Instructions
- Preheat oven to 325°F
- In a stand mixer, or with a hand mixer, beat eggs on high until foamy.2 large eggs
- Add flour, granulated sugar, and brown sugar, mix on medium high until combined.½ cup all-purpose flour*, ½ cup granulated sugar, ½ cup brown sugar
- Beat in butter and vanilla until combined.¾ cup salted butter, 1 teaspoon vanilla
- Fold in chocolate chips and walnuts.1 cup semi-sweet chocolate chips, ½ cup chopped walnuts
- Pour into unbaked thawed pie crust. Place pie on a baking sheet (makes it easy to move in and out of the oven). Bake for 55-60 minutes or until a knife inserted halfway between the edge and center comes out clean.9 inch pie crust
- Allow pie to set up/cool for 20 minutes, then serve! * This goes great with ice cream or whipped cream!
Notes
- Pie Crust: If you don't have a deep dish pie crust, remove ½ cup of batter. I've used premade regular, premade deep dish, and the premade pie crust that you place in your own pie dish- all work great!
- *Nuts add stability to the pie and if you omit them, I recommend increasing the flour to ¾ cup and letting the pie cool completely to it sets.
- *Swap out the chocolate chips for M&Ms
- This is best eaten warm. As the pie cools the chocolate chips tend to sink to the bottom but with a quick reheat the chocolate melts and you don't notice them just at the bottom.
Angela Arnold says
I made two pies and they seem to have a butter puddle on them I used Kerry gold butter bc I like taste and idk what I'm doing wrong bc besides that it looks good I've made 4 other toll house pies using different recipe similar just different amounts and 2 of them used liquid margarine and other 2 softened butter and cheap butter and it did the same help any suggestions?
Lisa says
Is the puddle on the bottom or is the center not cooked? If it's just runny I'd try cooking it longer. If that's not the issue- which is doesn't sound like it is- I'd check your oven that it's actually preheating to the to the correct temperature. It might be too low and causing the butter to melt out of the batter before the batter sets. Two things you can try- the first is to prep the pie and then refrigerate it before baking for 20 minutes- this is what I'd do and if it didn't work then I'd retry with the second option. The second option is to try increasing your oven temperature by 25°F and keeping a close eye on it so the top doesn't burn and adjust the baking time if need be too- you can always cover it with foil if it starts to brown too much. Let me know how it goes!
Lisa says
It's hard to eat just one piece! This pie is so good!