Toll House Cookie Pie
America's favorite chocolate chip cookie baked into a pie. Serve it warm with ice cream or whipped cream for a real treat!
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.
Calories: 623kcal, Carbohydrates: 56g, Protein: 7g, Fat: 42g, Saturated Fat: 19g, Cholesterol: 88mg, Sodium: 112mg, Potassium: 260mg, Fiber: 4g, Sugar: 35g, Vitamin A: 602IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 3mg
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