Everything you love about a chocolate chip cookie but in pie form, this irresistible dessert is a breeze to make and always a hit!
This pie dates back to when my boys, now in their twenties, were toddlers and we’d often get together with friends and their kids for casual weekend dinners. The kids would play, the adults would catch up, and amidst the chaos, we’d manage to eat quite well!
Toll House pie was a dessert that I made frequently on those nights. Essentially a chocolate chip cookie in pie form, the dessert appealed to all ages. It felt special yet was easy to make (one or several) in advance or at the last minute.
The crowd-pleasing dessert is delicious served warm, when it’s still a little gooey, or at room temperature or chilled. In the latter case, the pie firms up a bit and becomes easier to slice in neat pieces.
Rest assured, if you opt for serving the pie warm, nobody ever cares if the pie doesn’t cut cleanly. Covering it with a scoop of ice cream adds to the visual appeal and tastes great!
I recently posted a photo of the Toll House Pie on my Instagram story, and I received countless requests for the recipe. So, I am sharing it now, with the few iPhone photos I took at the time. For those who appreciate them, I will aim to add prep shots when I next make the pie.
While you could use a homemade crust, I’ve long used Pillsbury Refrigerated Pie Crusts – the ones that come in the red box. They are almost as fabulous as a homemade crust and the ease can’t be beat. The crusts are sold two per box, and you’ll only need one. The other can be saved and may be frozen.
Need a gluten-free Toll House Pie? Simply use a cup-for-cup gluten-free blend in place of the all-purpose flour along with a gluten-free pie crust. My favorite purchased GF pie crust is made by Wholly, and they are available in the freezer section of most large grocery stores.
One more detail… This pie recipe began as a Nestle recipe, but I adapted it. For instance, the original recipe calls for twice as much butter. My guess is that the pie would be REALLY gooey if you added an extra stick of butter! I also use softened butter, not melted, and have tweaked some of the other details as well.
You gotta love a dessert that serves you well for decades. If you make this dessert, I hope you can say the same in 20 or 30 years. Let me know!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Toll House Pie
Ingredients
- 2 large eggs
- ½ cup (64g) all-purpose flour (may sub cup-for-cup gluten-free flour)
- ½ cup (96g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (112g) butter, softened (I use salted)
- 1 teaspoon (5ml) vanilla
- ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
- 1 cup (170g) semi-sweet chocolate chips (may use dark chocolate chips for slightly less sweetness)
- 1 cup (114g) chopped pecans (may use walnuts or a mix; see notes)
- 1 (9-inch) pie crust (like Pillsbury; may use homemade or a GF alternative; Wholly Gluten-Free makes an excellent one)
- For serving: vanilla ice cream
Instructions
- Preheat the oven to 325°F.
- Prepare the crust: If the pie crust isn’t in a pie plate yet, prepare the unbaked pie crust by placing it in a 9-inch pie plate (don’t grease the plate), lightly pressing into the corners, and crimping the edges. Set aside; the pie crust will not be pre-baked for this recipe.
- Mix the batter: In a large bowl with a hand mixer (or in a stand mixer), beat the eggs until foamy. Add the flour, sugar, and brown sugar and beat until combined. Blend in the softened butter, vanilla, and salt. The mixture should be creamy. Fold in the chocolate chips and nuts.
- Bake: Transfer the batter into the pie crust and smooth the top. Bake for 50 minutes, give or take 5 minutes, or until the top is golden and the center is just cooked through. (Tip: In my oven, 45 minutes yields a slightly gooey center—which many people love but it cuts a little messier—while 50 is just cooked. Do note that all ovens are a little bit different.)
- Serve warm or cool and enjoy with a scoop of ice cream.
- Storage: The pie will keep at room temperature for 3-4 days or in the fridge for up to a week. The baked pie freezes well too.
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