Chocolate Toll House Pie consists of a chocolate cookie filling on a buttery pie crust. Loaded with chocolate chips and walnuts, it tastes delicious served warm with whipped cream or vanilla ice cream.
Torn between cookies and pie? This Chocolate Chip Cookie Pie recipe offers the best of both worlds!
Made with pantry staples like cocoa powder, flour, granulated sugar, brown sugar, and butter, it’s filled with nostalgic flavor.
Try making and sharing this decadent recipe with loved ones this holiday season! It’s a guaranteed crowd-pleaser that’s perfect for get-togethers.
Toll House Pie Ingredients:
- Eggs – It’s super important to let the eggs come to room temperature because it’ll help the fudgy filling rise. (Note there are no other leavening agents in this recipe.)
- Flour – All-purpose works best.
- Unsweetened cocoa powder – For that rich, chocolatey filling!
- Sugar – Mixing granulated sugar and brown sugar gives baked goods a comforting flavor without being too heavy.
- Unsalted butter – Be sure it’s softened but not melted — melted butter will make the pie greasy.
- Vanilla extract – For homemade flavor.
- Salt – To emphasize the sweetness.
- Chocolate chips – A must for Toll House Pie!
- Chopped walnuts – For flavor and crunch.
- Pie crust – You can either make your own or use a pre-made one.
How To Make Toll House Pie:
- Beat the eggs in a large bowl at high speed until foamy.
- Whisk together a 1/2 cup of flour with the cocoa powder, sugars, and salt in a separate bowl. Then add it into the eggs.
- Add the softened butter and whip on medium speed until the batter is thick and silky.
- Toss the chocolate chips and walnuts together with 1 tablespoon of flour in a medium bowl. Then gently fold them into the batter.
- Transfer the batter to the pie crust and spread it out evenly. Place it in the oven to bake!
- Serve warm with chocolate whipped cream, frosting, or even ice cream!
Frequently Asked Questions:
How Do I Safely Bring Eggs To Room Temperature?
You can safely leave eggs out for 2 hours, but any longer than that runs the risk of bacteria growth. To warm them quickly, submerge them in a bowl of warm (not hot) water for 5 to 10 minutes. When they’re ready, the shells should no longer feel cool.
Can I Use Premade Pie Crust?
Definitely. Just be sure it’s thawed (if frozen) before adding the filling.
How Should I Serve Chocolate Chip Cookie Pie?
With whipped or ice cream, of course!
I think it’s best to let the pie cool completely (about 2 hours) so you can easily slice it without it falling apart. If you prefer enjoying this dessert warm (which I recommend), zap individual slices in the microwave.
You can also pipe some chocolate frosting on the edges and add sprinkles for a festive touch.
Why Is It Called Toll House Pie?
Substitutions & Variations:
- Sub walnuts: You can use different nuts, like pecans or peanuts, or leave them out altogether.
- Salted butter: You can use salted butter and omit the extra salt. I prefer to use unsalted butter and add my salt separately to control the amount.
More Shareable Chocolate Chip Recipes
- Oatmeal Cookies – Made with hearty oatmeal and chunks of chocolate.
- Cookie Bars – These dense, chewy cookies are baked in a pan and cut into squares.
- Easy Muffins – A delicious way to start your day.
- Pumpkin Breakfast Cookies – A tasty way to get your kids to eat breakfast!
- Cookie Dough Cake – A stunner for special occasions, this layered dessert looks as good as it tastes.
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Chocolate Toll House Pie
- 2 large eggs1 room temperature
- ½ cup all-purpose flour + 1 tablespoon
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ cup unsalted butter2 softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt2
- 1 cup chocolate chips
- 1 cup chopped walnuts3
- 1 9-inch pie crust4 unbaked and thawed if frozen
- Preheat oven to 325°F.
- In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs on high speed until foamy.
- In a separate bowl, whisk together a ½ cup of the flour with the cocoa powder, sugars, and salt.
- Add the dry ingredients to the eggs and mix just until combined, the batter will be runny.
- Add in the softened butter and vanilla extract and whip on medium speed for 1 minute, then increase to high for 1 minute. The batter should be thick and silky.
- Add the chocolate chips and walnuts to a medium bowl and toss with the remaining 1 tablespoon of flour.
- Add the chocolate chips and nuts to the batter and gently fold them in, then transfer the batter to the pie crust and spread out evenly.
- Bake for 55 to 60 minutes. Use a pie crust shield during the first 30 to 40 minutes of baking so you don't burn the edges.
- Remove from the oven and allow the pie to cool at room temperature for at least 2 hours before slicing and serving.5 Top with chocolate whipped cream or frosting before serving or serve with ice cream.
- It’s important that the eggs are room temperature for this recipe because it’s going to allow them to properly emulsify with the other ingredients and help the filling rise. This is especially important in this recipe since there are no leavening agents used.
- In the original Toll House Pie recipe, salted butter is used and no salt is added. However, I prefer to have more control over the salt content of my baked goods. But if all you have is salted butter, it should work just fine, just make sure to omit the added salt.
- Walnuts can be omitted or you can use different nuts if desired.
- You can use your favorite homemade pie crust recipe or a storebought one. Just make sure to thaw it prior to adding the batter if it was originally frozen.
- You can serve this pie warm, however, I recommend letting it sit for the full to hours so it is set and sliceable, then you can warm up slices in the microwave before serving.
Recipe adapted from Toll House.