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Since we are on a roll this week with sweet treats, I had to share my Toll House Pie recipe. I thought this easy pie recipe would be a great way to finish up the week. Just think a delicious warm gooey chocolate chip cookie in a pie! YUM.
We have had the best brownie recipe, peanut butter no bake cookies, chocolate chip cheesecake dip so far this week, and now this yummy pie recipe! If you love pie as much as I do, we’ve got more – my sister-in-law makes the best peach pie in the world.
Believe me, this Toll House Cookie Pie won’t disappoint. This is one of my favorite pies, and to say the kids like it is an understatement. It’s a crowd pleaser, even for people who don’t typically like pies.
Toll House Pie
This chocolate chip cookie pie recipe is my go-to dessert! It is easy to throw together, and can bake while you are eating dinner – perfect for when company is coming for dessert! It can also be made a day ahead and warmed before serving.
We like to eat it warm with a scoop of vanilla ice cream – or serve warm with whipped cream if desired. This Toll House Pie also freezes beautifully: just bake, cool and freeze. I wrap the pie well with foil then place in a freezer bag.
Easy Chocolate Chip Cookie Pie
This chocolate chip cookie pie recipe is from my dear friend, Martha. Martha taught me how to tie my shoes and make fancy chocolate dipped candies. She took me peach-picking and fishing – so many good memories! This pie is as wonderful and sweet as she was!
I typically purchase a pre-made pie crust because it is so convenient, but if you would like to make a homemade pie crust, Ina Garten (my go-to chef) will show you how. My sister-in-law also makes a killer pie crust from her Grandmother’s Pie Crust Recipe. She uses it for her Peach Pie.
You can save the recipe below. First, preheat the oven to 325 degrees. The ingredients for the filling are simple: butter; eggs; 1/2 cup each of flour, granulated sugar, and brown sugar; and most importantly, chocolate chips! We call it Toll House pie after the Nestle Toll House brand chips, but any semi-sweet morsels work great.
To prepare the filling, first, melt the butter and then set it aside. Then beat your eggs with a whisk until they start to get a little foamy. I look for a few bubbles to start forming.
Now mix in the dry ingredients. Finally, stir in your morsels and butter, and spoon into pie shell. Pop it into the oven and bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.
The smell of this pie wafting through the house will drive you bonkers – so good! You can cool on a wire rack if desired, or serve it up warm with whipped or ice cream.
Toll House Pie
Easy delicious chocolate chip cookie pie that is perfect for dinner guests.
Ingredients
- ½ Cup butter (melted)
- 2 eggs
- ½ Cup flour
- ½ Cup sugar
- ½ Cup brown sugar
- 1 Cup chocolate chips
- 1 regular pie crust- not deep dish
Instructions
-
Preheat oven to 325°.Melt butter then set aside.Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).Mix in sugars and flour.Slowly stir in butter and then chocolate chips. Pour mixture into unbaked pie shell. Bake for about 1 hour. This pie freezes beautifully.Serve warm with ice cream. So delicious!
Recipe Video
[brid autoplay="true" video="454171" player="18814" title="Toll House Pie" description="Delicious chocolate chip cookie pie great for dinner guests." duration="76" uploaddate="2019-08-22 15:07:25" thumbnailurl="//cdn.brid.tv/live/partners/14570/thumb/454171_t_1566486154.png"]Recipe Notes
Tent pie with foil if the crust becomes too brown. I pie crust cover for the edges also works great.
This is such a simple chocolate chip pie and I am always asked for the recipe! Martha would be so pleased…
The video will show you just how quick and easy it is to make. This is also the dessert I make when I take dinner to a sick friend, and the pie I send to school to help the kids celebrate National Pi Day on March 14th. You really can’t go wrong with a chocolate chip cookie pie, which is why it’s one of my favorite recipes.
Did you try it? Leave a comment and share your thoughts, questions, and how it turned out! And let me know if you’ve experimented with mixing in peanut butter chips, butterscotch, or other twists on this recipe!
pauline salpetrier says
thank you for sharing I will bake and let you know my mouth is watering alwaydy
Susie says
I was reading through the comments and noticed readers had trouble with the pie being runny. I don’t know if it helps any, but there are different types of flour, and I am not sure if sifting the flour makes a difference. Maybe a dab more flour would help. I am not sure if you pierce the bottom crust, but those are some things I am careful to pay attention to when baking. Preheating the oven and using an oven thermometer helps also.
They make loose chocolate granola now that I am going to use to make the crust. I used to break up granola bars and pound them a few times to use like graham crackers for a crust. I love a crunch!
Laura Reese says
We made this recipe at a recent party and we loved it. We will be making it again and again.
Beth Pierce says
What a great recipe for dessert! This is exactly what I was looking for to cure my sweet tooth; looking forward to making this today!
Demeter says
I can see why everyone loves it so much! I’m ready to dig in!!
Suzy says
This is the ultimate dessert! It’s so good! We can’t wait to make it again!
April says
OMG. One bite and it was like I died and went to heaven. My new favorite dessert!
Alda says
Eager to try, but not today!!!!!
Diane says
I love love love this stuff, but I never get it to cook properly. It is always gooey & not cooked enough. Any suggestions???
Leslie says
Do you cover the edges of your pie crust with aluminum foil strips for most of the baking time? This will keep the crust from getting too dark while the center of the pie bakes through.
Cindy Hopper says
Leslie, this is a great tip!
Cindy Hopper says
Diane, it does need to bake the full hour. Try tenting the last 20 minutes to keep the crust from getting too brown before it is done.
Stefy says
Hi, this recipe looks delicious and easy to make. I do however have a question: since here in Switzerland we don’t have the same pie crust as you use, could you tell me the diameter of your? Is it maybe a 22cm? Thank you in advance! 😉
John D Stigall says
9″ diameter is the American pie standard apparently, so yes 22.8 cm.
George says
This is so quick and easy to make, best of all its yummy!
tiffany says
Tried this recipe and followed all of the instructions. Baked for an hour and it came out very runny still so I placed it back in the oven for another 10 minutes like suggested and the same result. The edges of the pie cooked completely but the center and most of the pie did not cook fully. Any suggestions?
Cindy Hopper says
Hi Tiffany, make sure your oven temperature is correct. The pie sorta puffs up and gets golden brown. I should set in the center but sometimes can be soft, but should hold a pie shape for sure. Make sure you beat the eggs until foamy. That might help. So sorry I do hope you give it another go. I make this ALL the time so easy and delicious.
Diane says
I’ve been making it for years & it’/ still gooey
Carla says
Cindy, this recipe is awesome.