Toll House Cookie Pie
This toll house cookie pie has all of the charm, flavor, and sweet gooeyness of a warm chocolate chip cookie inside a buttery pie crust. Top slices with whipped cream or a scoop of ice cream for an irresistible dessert!
Chocolate chip cookie lovers are going to LOVE this pie! It’s pretty much one big gooey chocolate chip cookie baked into a flaky pie crust, and it’s amazing. It’s 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, it’s well worth the effort.
It’s best to serve slices of this toll house pie warm, with whipped cream or vanilla ice cream. A drizzle of chocolate syrup is a fabulous addition too. Get ready to swoon with every single bite!
“I have been making this pie for my son’s birthday dessert for 30 years. He still wants it every year! ⭐⭐⭐⭐⭐” — reader Suzi S.
Table of Contents
- Ingredients you'll need
- How to make toll house pie
- Serving suggestions
- Get the recipe
- More chocolate chip cookie-inspired recipes
Ingredients you’ll need
- A single pie crust
- Salted butter (for the most flavor, if using unsalted butter add 1/4 teaspoon salt)
- Brown sugar (you can use light or dark brown sugar)
- Granulated sugar
- All-purpose flour
- Eggs
- Vanilla extract
- Semi-sweet or bittersweet chocolate chips
- Walnuts (optional, but I highly recommend)
How to make toll house pie
- Prepare pie crust. Roll out homemade or store-bought pie crust and press into 9-inch pie dish. (If your pie crust is larger or deeper than 1 1/2 inches, just know the cookie layer will be very thin.)
- Beat eggs till foamy. This easy pie gets it’s rise and texture from beaten eggs. Beat them with an electric mixer on medium high speed until foamy, which will take about 2-3 minutes.
- Stir in remaining ingredients. Add flour, sugar, and vanilla extract and mix on low until combined. Add cubed softened butter and mix on medium speed until it’s been incorporated. Stir in the chocolate chips and nuts by hand, careful not to deflate the batter.
- Spread into the pie crust. The chocolate chip cookie dough should be thicker than cake batter, but softer than traditional cookie dough. Spread it into an even layer in the pie crust and scatter more chocolate chips and nuts over the top if you want.
- Bake. Bake in a 325°F oven for about an hour. The pie will be golden brown on top and if you insert a knife halfway between the center and the edge, it should come out clean.
- Let it sit for about 30 minutes. This gives the pie a chance to finish setting up in the center.
- Serve warm. Don’t let it cool completely! Slice and serve slices with whipped cream or ice cream.
Serving suggestions
This toll house pie absolutely needs toppings! Pick one or more, and I promise you won’t regret it.
- Scoops of vanilla ice cream
- Sweetened vanilla whipped cream
- Chocolate sauce or hot fudge sauce
- Caramel sauce
Get the recipe
Toll House Cookie Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 2 large eggs
- ½ cup (62 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (105 grams) packed light or dark brown sugar
- 2 teaspoons vanilla extract
- ¾ cup (160 grams) salted butter , cubed, softened to room temperature
- 1 cup (170 grams) semi-sweet chocolate chips (170 grams)
- 1 cup (113 grams) chopped walnuts (113 grams)
- Whipped cream or vanilla ice cream , for serving
Equipment
Instructions
- Preheat the oven to 325°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, 2-3 minutes. Add the flour, sugar, brown sugar and vanilla and mix on low until combined. Add cubed butter and beat until incorporated. Stir in the chocolate chips and walnuts by hand.
- Spoon the dough into the pie shell and spread into an even layer. Add more chocolate chips on top if desired.
- Bake for approximately 1 hour until a knife inserted halfway from the edge and the center comes out clean. The top should be golden brown.
- Cool on a wire rack slightly for 20-30 minutes so the center has a chance to finish setting up. But don't let it cool completely! Serve warm with whipped cream or ice cream, or as desired.
Notes
- If using unsalted butter, add 1/4 teaspoon salt. Butter should be nice and soft at room temperature, but not melted. Cubing it before adding it to the batter helps it incorporate more easily.
- Recipe adapted barely from Nestle.
This recipe was originally published in April 2010. In 2020 photos were updated and in 2025 I added more recipe tips and reworded the baking instructions to be clearer.
More chocolate chip cookie-inspired recipes
I have been making this pie for my son’s birthday dessert for 30 years. He still wants it every year.
I made this for Thanksgiving along with your buttermilk crust recipe and it was, predictably, amazing! Your recipes never let me down – thank you!
Hey annalise sory for your loss,this pie looks delish you write up very nice thanks for sharing and keep going.
This pie looks like heaven. Beautiful!!
This pie looks incredible!! Love the idea of serving it with vanilla ice cream.
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.
Excellent tip!
ohhhhhhhh my goodness. this pie looks like perfection! beautiful pictures, too. 🙂