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
- 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.
- 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.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: Toll House Pie, Chocolate Chip Cookie Pie, Toll House Cookie Pie