Baked toll house pie

My only experience with Toll House Pie has been at one of my favorite local restaurants. I don’t get it often, only on special occasions, because it’s a very special dessert. It’s served hot out of the oven with a huge scoop of ice cream and a big dollop of whipped cream on top. The heat from the pie melts the ice cream and the whipped cream and it turns into the most wonderful bowl of goo.

Filling the pie shell

If you’re not familiar with Toll House Pie (and shame on you), then let me explain what you’re missing out on. It’s essentially cookie dough baked in a pie shell. The dough doesn’t cook completely, so much of it ends up just being warmed cookie dough, or goo, if you want to use the technical term. It’s delicious.

Thinking about this pie now has got me drooling all over again. I’m pondering getting the pie dough out of the freezer and making another one.

There’s nothing out of the ordinary with this recipe. And putting together a Toll House Pie is almost easier than making chocolate chip cookies, especially if you use a store-bought crust. And go ahead and use a store-bought crust if you want. I won’t tell, and no one will be the wiser. But just make sure that whichever crust you use is very, very flaky. The flakiness contrasts nicely with the gooeyness of the pie filling.

This pie is all comfort. And if your Easter weekend will be filled with rain and snow like mine, this might be the perfect comfort dessert to pull you out of the bad-weather-blues.


Toll House Pie
From Nestle
Makes one nine-inch pie
1 unbaked 9-inch pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, at room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
Sweetened whipped cream and vanilla ice cream, optional
Preheat the oven to 325 degrees F. Ready the pie shell (if using a frozen pie shell, you do not need to thaw it).
In the bowl of an electric mixer beat the eggs on high until light and fluffy. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts.
Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean (I added a sprinkling of chocolate chips to the top of the pie halfway through baking, since most of the chocolate chips sink during baking). Cool on a wire rack and serve warm with whipped cream and ice cream.
This pie can be made ahead. When to serve, rewarm in a 300 degree F oven for 20 minutes.

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54 Responses to Toll House Pie

  1. tspegar says:

    Hi! I am super glad to "meet" you! I love knowing more local food bloggers. Cute blog!

  2. Memória says:

    Oh, I know that this has to be good because it is similar to a pizookie but on crust. Your pie looks amazing! Wow.

  3. Niki says:

    The second and third picture made me swoon. Wish I could just reach into my screen and grab that pie.. T^T

  4. carolinesbakeshop says:

    i know that restaurant! and that pie is amazing. i'll have to try the homemade version asap!

  5. Braden and Jen says:

    What is the restaurant? Looks delicious!

  6. Annalise says:

    The Dodo in Salt Lake City. Such a great place!

  7. grace says:

    and with this post, i've met my weekly quota for food porn. :)

  8. Sarah says:

    This looks unbelievable! I just might be trying this out. Will link up to you and let you know. What a brilliant idea and surprisingly something I've never come across before! Yum!

  9. Anonymous says:

    It's in the oven as I type. The boyfriend doesn't like nuts so a replaced the walnuts with broken up oreos. Shall be interesting!

  10. Leah says:

    This is a family favorite of mine and requested by our friends anytime we are having a gathering of any kind! My mom found the recipe, years ago, on the back of the Nestle Chocolate Chips bag. What a treasure! I leave out the walnuts. And, this is the first time I have seen Vanilla as part of the recipe. I'm sure it's good that way, but if you don't have vanilla on hand, just know that it's perfectly fine without it! ENJOY!!!

  11. Gretchen says:

    I do love Toll house cookies now I am going to have to find this and have more of a look around at your other recipes thank you.

  12. [...] recipe, courtesy of this blog: Toll House Pie From Nestle Makes one nine-inch pie 1 unbaked 9-inch pie shell 2 large eggs 1/2 cup [...]

  13. cheryl ann hill says:

    I’ve been making this for years, ever since I found the recipe & made it for my father in law for a christmas present. he loved pies of any kind. I’ve added to it in my own way. I’m not crazy about walnuts, so I’ve used pecans, almonds, or hazel nuts instead. I’ve also been known to add coconut shavings, & flavored chocolate chips for the holidays to mine. like peppermint, vanilla or butterscotch chips in place of or additionally to the chocolate chips. everytime I make it I do a little something different to it. I’ve never had a bad pie yet. I just wanted to add this to say go ahead & change it up if you want to. it doesn’t have to be exactly like the original recipe. have fun with this one. I do.

  14. Theresa Baker says:

    This is one of my favorite recipes that I have from my Mom from back in 1986. She wrote it out and gave it to me and I taped it in one of the cookbooks my son sold in grade school. I just looked it up this past week! It is SO wonderful!

  15. Terry says:

    Very impressive pictures! I prefer the pie without walnuts as well, but it’s all about personal preference with this easy dessert! Thank you for sharing!

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  36. Julie says:

    This looks absolutely amazing, I can’t wait to try it, anything Tollhouse has to be good!

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  51. another baker says:

    HI this looks amazing and I will make it tomorrow, I have had it and it is every bit as delish as she says, I have a tip for the chips, I always learned and found that is your shake the chips in flour before adding to cheesecake or a recipe they do not sink. If you like them disbursed throughout the pie – try that.

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