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–+ servings
pie on a white plate topped with ice cream and sauce

Toll House Chocolate Chip Pie

Source: donuts2crumpets
This Toll House Cookie Pie recipe is stuffed with chocolate chips and pecans or walnuts and includes a recipe for pie crust that is no-roll!
Servings: 8 slices
Prep Time 15 minutes
Cook Time 55 minutes
5 from 11 votes

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

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:
  1. Whisk together the flour, salt and sugar.  
  2. Whisk together the oil and heavy cream.  
  3. Pour the wet ingredients in to the dry ingredients and stir with a fork until it all comes together. 
  4. Press the dough in to your pie pan.  (I use a spoon to just smooth it over before adding the filling.)  
  5. 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.