The only way I can describe this Toll House Chocolate Chip Cookie Pie is “a little slice of heaven.” This is the first pie I ever made for my hubby when we got married because how can you go wrong as a new bride with chocolate chips and chopped nuts in a pie topped with cream? It is so deliciously rich and decadent, but sooooooooooo incredibly easy to make.
I got this Toll House pie recipe from Nestle Toll House years ago, in fact the original recipe was a cut out from somewhere and stuck on a piece of paper in a make shift recipe box because there were no recipe websites back then! I knew when I saw this recipe that it was something I had to try and that it would be something my hubby would love because he LOVES warm, gooey chocolate chip cookies. I was not wrong. This cookie pie is definitely as good as you think it’s going to be. A flaky crust, gooey filling and slightly crispy top makes it heavenly!
You can use a refrigerated pie crust for this recipe – I often use the Pillsbury ones that are rolled up in boxes of two in the refrigerated section of the grocery store – Using one of those will make this pie the EASIEST pie you will ever throw together. However, if you like homemade crusts better, feel free to use your favorite recipe or I’ve included the recipe for a no roll pie crust below which is super flakey and delicious! (You do not need to bake the pie crust first before filling it.)
Ingredients:
- 1 unbaked pie crust, (you can use a store bought or your favorite recipe OR there is a recipe for an easy no-roll crust below that I use!)
- 2 large eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup (1 & 1/2 sticks) softened butter, (not melted)
- 1 cup of semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts
Instructions:
- Preheat your oven to 325° F. Place your pie crust in a pie dish and set aside.
- Whisk the 2 eggs in your mixer on high speed until foamy and pale yellow in color.
- Beat in your flour, sugar and brown sugar.
- Beat in your softened butter, (you will still see flecks of butter through the filling.)
- Once it is all combined well, stir in the chocolate chips and the chopped up nuts, then spoon the mixture in to your pie shell and spread evenly. Um, yes… that is it!!!!
- Bake the pie for 55 to 60 minutes. The top will be crispy, but the inside of the pie will be oozing with ooey gooey deliciousness.
- Try to cool on a wire rack before cutting in to it. (I think mine gets an average of about 10 minutes before the family dives in to it.)
- Slice and serve with a scoop of ice cream or some whipped heavy cream and drizzle with any sauce you like. (This one is drizzled with Trader Joe’s Fleur de Sel Caramel Sauce. If you haven’t tried it, I highly suggest you do!)
Recipe for Pie Crust (No-Roll)
Ingredients:
- 1-1/2 cups all purpose flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup canola oil
- 2 Tbsp heavy cream
Instructions:
- Whisk together the flour, salt and sugar.
- Whisk together the oil and heavy cream.
- Pour the wet ingredients in to the dry ingredients and stir with a fork until it all comes together.
- Press the dough in to your pie pan. (I use a spoon to just smooth it over before adding the filling.)
- You don’t need to cook the pie crust before filling it for this pie recipe. (It calls for an unbaked pie crust!) But if you need a baked pie crust, just bake at 425 for 12-13 minutes or until golden brown.
Toll House Chocolate Chip Pie
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 unbaked pie crust (you can use a store bought or your favorite recipe OR there is a recipe for an easy no-roll crust below that I use!)
- 2 large eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3/4 cup ( or 1 & 1/2 sticks) softened butter, (not melted)
- 1 cup of semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 325° F.
- Whisk the 2 eggs in your mixer on high speed until foamy and pale yellow in color.
- Beat in your flour, sugar and brown sugar.
- Beat in your softened butter, (you will still see flecks of butter through the filling.)
- Once it is all combined well, stir in the chocolate chips and the chopped up nuts, then spoon the mixture in to your pie shell and spread evenly. Um, yes… that is it!!!!
- Bake the pie for 55 to 60 minutes. The top will be crispy, but the inside of the pie will be oozing with ooey gooey deliciousness.
- Try to cool on a wire rack before cutting in to it. (I think mine gets an average of about 10 minutes before the family dives in to it.)
- Slice and serve with a scoop of ice cream or some whipped heavy cream and drizzle with any sauce you like. (This one is drizzled with Trader Joe’s Fleur de Sel Caramel Sauce. If you haven’t tried it, I highly suggest you do!)
Notes
- 1-1/2 cups all purpose flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup canola oil
- 2 Tbsp heavy cream
- Whisk together the flour, salt and sugar.
- Whisk together the oil and heavy cream.
- Pour the wet ingredients in to the dry ingredients and stir with a fork until it all comes together.
- Press the dough in to your pie pan. (I use a spoon to just smooth it over before adding the filling.)
- You don’t need to cook the pie crust before filling it for this pie recipe. (It calls for an unbaked pie crust!) But if you need a baked pie crust, just bake at 425 for 12-13 minutes or until golden brown.
If you don’t like nuts, should you double the chocolate chip amount?
I’ve never tried that, but I feel like that would be a LOT of chocolate. I know that you can substitute oats for nuts in some things, but I’ve never tried that for this recipe!