The Best Toll House Pie- “Chocolate chip cookie pie”
- Total Time1 hour and 10 minutes
- Yield8-10 1x
I discovered this recipe for Toll House Pie years ago in one of those little Toll House booklets, and it quickly became a family favorite. Ever since, this pie has been a must‑have at our holiday table. It tastes just like a warm chocolate chip cookie baked into a flaky pie crust — rich, gooey, and irresistible.
Ingredients
- 8-inch deep dish pie crust (homemade or store bought, I have used Marie Callender’s frozen pie crusts when short on time)
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup all purpose flour
- 2 large eggs
- 1 cup chocolate chips (I like dark chocolate)
- 1 cup chopped pecans
Instructions
Preheat the oven
- Preheat oven to 325℉.
Cream the butter
- Beat the softened butter with a hand mixer until it’s light, creamy, and completely smooth.
Add dry ingredients
- Incorporate the white and brown sugar into the butter with hand mixer. Add flour and mix until well incorporated.
Add Eggs
- Add eggs to batter and mix until thoroughly incorporated.
Add chocolate chips and nuts
- Add chocolate chips and nuts to the batter and mix in thoroughly by hand.
Bake the pie
- Bake in a 325℉ oven for 55 minutes, check the pie at 50 minutes to make sure the top is not getting too dark, if so cover with foil.
- Let rest for 10 minutes, then enjoy!
Notes
Use an 8–9 inch pie pan — anything larger and the filling will be too shallow.
Don’t try to double the recipe to fit a bigger pan; the top will burn before the center has time to set.
You do not need to prebake the crust, the filling bakes low and slow, so the crust cooks through without blind‑baking.
The pie is done when the the top is golden and slightly crackled, and the center will look set but still soft. It firms up more as it cools.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
