This toll house pie has all of the charm, flavor, and sweet gooeyness of a warm chocolate chip cookie.
I need to thank you all for the outpouring of love I have received since I lost my mom. The messages, emails, and comments from both friends and strangers has blown me away. I am truly touched.
I’m still having a hard time, understandably, but life moves on. My husband and boys sustain me, and creating recipes for all of you keeps me moving forward. Taking long walks in the warm sunshine and eating ice cream straight from the carton help too.
I’ve had this toll house chocolate chip pie recipe on my blog for a long time, and both the photos and wording of the recipe needed some serious updating. And I had a huge craving for a slice (or three), so here we are!
This pie is pretty much one big gooey chocolate chip cookie baked into a flaky pie crust. It’s amazing. And also a cinch to make! It takes just minutes to prepare, especially if you use a store-bought pie crust. But if you have a few extra minutes to make your own (and it’s well worth the effort), this is my favorite fool-proof recipe.
It’s best to serve slices of this toll house pie warm, with whipped cream or vanilla ice cream, or both. A drizzle of chocolate syrup is a fabulous addition too.
Get ready to swoon with every single bite!
Pies are meant to be shared with others, it’s one of the things I love about them. So slice up this toll house chocolate chip pie and share it with those you love, and count your lucky stars that you are able to do so.
Toll House Chocolate Chip Pie
- 1 unbaked 9-inch pie crust
- 2 large eggs
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (105 grams) light or dark brown sugar, packed
- 3/4 cup (160 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (113 grams) chopped walnuts (I prefer Diamond of California)
- Whipped cream or vanilla ice cream, for serving
- Preheat the oven to 325 degrees F. Press pie crust into a 9-inch pie dish and crimp as desired. Set aside.
- In the bowl of an electric mixer beat the eggs on high until light and foamy. Add the flour, sugar, and brown sugar and mix until combined. Beat in butter and vanilla. Stir in 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. Cool on a wire rack slightly.
- Serve warm with whipped cream or ice cream, if desired.
- This pie can be made ahead. When to serve, rewarm in a 300 degree F oven for 20 minutes.
Have you tried this recipe?
This recipe was originally published in April 2010. Photos have been updated and slight changes to the wording of the recipe have been made.