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crumbly top toll house pie in a white pie dish

Toll House Pie

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8


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.


  • 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


  1. 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.
  2. In a large mixing bowl, beat the eggs until foamy. 
  3. Add the flour, white sugar, and brown sugar, and beat to combine. 
  4. Add the softened butter, and beat until well combined. It should look like thin dough or batter.
  5. Stir in the chocolate chips and pecans.
  6. Place the mixture into the prepared pie shell.
  7. 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.
  8. Cool for 30 minutes, and then serve warm with ice cream.


  • 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.
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: Toll House Pie, Chocolate Chip Cookie Pie, Toll House Cookie Pie