Toll House Pie
Updated Jun 25, 2024
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This Toll House pie is one of my favorites for the holidays or any special occasion—it tastes like a thick and fluffy chocolate chip cookie baked in a flaky, buttery pie crust, and it’s seriously heaven.
I know that pumpkin and pecan pies get a lot of play during the holidays, but if you want to try something a little different and a VERY delicious, this Toll House pie is for you. I seriously can’t get enough of it, and if you’re a fan of chocolate chip cookies, then you’re sure to love it, too. It’s basically like a giant, warm, gooey cookie baked into a pie crust… I mean, my mouth is watering just thinking about it!
The best part is it’s fool-proof. It is incredibly easy to make whether you’re a pie pro or a baking novice, and you can bake it 1 or 2 days ahead of an event or gathering for easy prep! I love it for another pie or dessert option over the holidays, and it’s one that kids and adults alike will love to devour. You can use your favorite pie crust recipe with it, or just use a store-bought one to make it even easier than pie (pun intended).
Table of Contents
Why You’ll Love This Recipe
- It’s one of the best pies to make because it’s so easy, you can make it ahead of time, it tastes incredible, and it travels well!
- This recipe drums up a sense of nostalgia. The flavors remind you of classic Toll House chocolate chip cookies, which are a childhood favorite for many of us.
- The ingredients are common pantry staples so this dessert can be whipped up with what is on hand.
Recipe Ingredients
- Pie shell – 9-inch deep dish
- Eggs – large
- Flour
- Sugar – granulated and brown
- Butter – try your hand at making your own butter!
- Chocolate chips – semi-sweet
- Pecans – chopped
See the recipe card below for full information on ingredients and quantities.
How to Make Toll House Pie
- In a large mixing bowl, beat the eggs until foamy.
- Add the flour and the sugars, and beat to combine.
- Add the softened butter, then stir in the chocolate chips and pecans.
- Place the mixture into the prepared pie shell and bake.
Recipe FAQs
Nope! Not until you’re ready to store leftovers, that is. To serve Toll House pie, let it cool for about a half-hour after baking, and then serve warm slices with vanilla ice cream.
You can make Toll House pie 1 to 2 days before you plan on serving it, and it lasts for up to 5 days covered in the refrigerator. You can serve it at room temperature or reheat it in the oven before serving!
Toll House pie is essentially a big, soft, gooey chocolate chip cookie with pecans baked into a pie crust. The ingredients include a 9-inch pie crust, eggs, flour, sugar, brown sugar, butter, chocolate chips, and pecans. Yum!
Expert Tips
- Insert a tooth pick in the center; if it comes out mostly clean you know the pie is done. The center will be puffy and not jiggly.
- Make sure the butter is properly softened (not melted) to get the right consistency for the filling.
- This pie can be served in different ways. It can be enjoyed warm or at room temperature, often paired with a scoop of vanilla ice cream or a dollop of whipped cream.
More Pie Recipes to Consider
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Healthy Pumpkin Pie Recipe
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Homemade Coconut Cream Pie
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Homemade Chocolate Cream Pie
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Hoosier Sugar Cream Pie
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Toll House Pie
Ingredients
- 1 unbaked deep-dish 9-inch pie shell
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup butter, softened
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 325 degrees F., and if the pie crust isn’t in a pie tin yet, prepare the unbaked pie crust by placing it in a deep-dish 9-inch pie plate and crimp the edges.
- In a large mixing bowl, beat the eggs until foamy.
- Add the flour, white sugar, and brown sugar, and beat to combine.
- Add the softened butter, and beat until well combined. It should look like thin dough or batter.
- Stir in the chocolate chips and pecans.
- Place the mixture into the prepared pie shell.
- Bake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out mostly clean. The center will be puffy and not jiggly.
- Cool for 30 minutes, and then serve warm with ice cream.
Notes
- You can make this pie 1 to 2 days ahead of time—it’s great at room temperature, too, and travels well.
- My Favorite Pie Crust Recipe is found here, it makes two shells (a top and a bottom) so you can freeze half for this recipe or make a second pie like a pumpkin that only needs a bottom too.
- This pie is a perfect holiday or special occasion dessert that tastes like a soft and chewy chocolate chip cookie baked inside a pie crust and that your loved ones will love to enjoy after a comforting meal!
- Toll House Pie evokes a sense of nostalgia. The flavors are reminiscent of classic Toll House chocolate chip cookies, which are a childhood favorite for many people.
Can I leave out the nuts? My husband can’t have them.
Yep, I do it often, my kids don’t prefer them!
Thank you so much!! I am making this for Thanksgiving tomorrow. One with nuts and one without!!
This is the best!
Oh this sounds crazy naughty good! I am practicing self control at the moment….its hard….I know I have all the ingredients here…..now……I hear them calling me……lalalalalalala……..