Toll House Pie

Don’t you just love recipes that are super easy but always have that “wow factor”?  I do. I really, really do. Whenever someone takes a bite of something that I have made and then show some immediate sign of appreciation it really strokes my cooking ego.  I don’t mean that they have to totally swoon. A smile or a simple, “mmmmmmm”, will do. I admit that I am all about making people happy with my cooking and I love the attention.  Does that make me needy and weird? Probably, but who cares.

The recipe that I want to share today is one of those easy recipes that never fails to get a smile.  It is no secret that I have an absolute love for chocolate chip cookies and this recipe takes those flavors to a more adult and dressed-up level.  You probably already have the ingredients to make Toll House Pie in your kitchen. The only exception might be the pre-made pie crust, but you can certainly make a regular pie crust yourself.  This pie has all the wonderful iconic flavor of a chocolate chip cookie but in pie form. It is a buttery crust filled with a moist and soft cookie that is crammed with chocolate chips. I always use semi-sweet chips, but you can use your favorite or a mixture of chips.  This recipe can be easily personalized with different flavors of chips and can be decorated with a little bit of buttercream frosting piped on top. I have used this pie as a substitute for birthday cake many times. It is one of Cody’s favorites, so I like to make it for his birthday.  It is a wonderful addition to a potluck table because it travels like a champ. There is no refrigeration required and the pie works well at room temperature. Warming your slice and adding whipped cream or ice cream takes it to the next level of delicious.

Now, I freely admit that I am no pie making expert.  In my house, the husband makes the fruit pies and does an outstanding job.  Fruit pies are not my favorite, although, soon I will be sharing a recipe with you for individual fruit pies that I do really like.  I am more of a cream pie, custard pie, pecan pie, chess pie, type of person. Someday soon I hope to conquer meringue and old-fashioned butterscotch pie.  I do have a very good crust recipe that I pull out occasionally but for this recipe, the store-bought version works very well. I always use the Pillsbury kind that comes in the little roll.  They are nice and buttery which works wonderfully with this rich filling. I crimp mine around the edge of the pie plate so that I can feel like I can take some credit for the crust anyhow. If you feel that you just have to have a homemade crust, I say, go for it.

So, you will need eggs, flour, sugar, brown sugar, butter, semi-sweet chocolate chips (or any chips you prefer), and a single pie crust.  If you are using a pre-formed frozen pie shell, you will need the 9-inch deep dish size. You can also use walnuts or pecans or any other type of nut that you like for a little added sumpin–sumpin.  

Preheat the oven to 325 degrees.  Follow the directions on the pie crust package to prepare a single crust pie shell.  Crimp the edges of the crust if desired and set aside. Melt 1 cup of butter (2 sticks) and set aside to cool while you prepare the rest of the filling.

In a large bowl, beat the 2 eggs until foamy.

Add the sugar and brown sugar and mix well.  Add the flour and beat on medium until blended.  Slowly add in the melted butter with the mixer on low speed.  Once all is combined and creamy, stir in the chocolate chips. I like to use ½ regular size chips and ½ mini chips, but it is not really necessary.  Add the nuts now if you are using any.

Pour the batter into the prepared crust.  I could seriously eat this batter with a spoon at this point.  I have a real weakness for cookie dough. Bake for 50 to 60 minutes or until a sharp knife inserted into the center comes out with no liquid batter clinging to the blade.  I place a pie ring like the one below on my crust after 20 minutes baking time so that the edges do not brown too much. You can also make one of these with a little bit of foil that has been folded to make strips that can be placed around the edges of the crust.

Allow the pie to cool for at least ½ hour so that the filling can set up a bit.  Serve the pie warm from the oven, at room temperature or zap slices in the microwave for a few seconds.  This pie can be topped with ice cream, whipped cream or a drizzle of chocolate sauce. If you want to decorate the pie, you can mix up a little buttercream frosting and pipe a cute design or words on top but if you do, you will need to allow the pie to cool completely.  I hope you make this pie. And, I hope that everyone lets you know how much they love it so that you can feel that proud queen-of-pie-baking glow. Enjoy!

Print Recipe

Toll House Pie

This pie has all the wonderful iconic flavor of a chocolate chip cookie but in pie form. It is a buttery crust filled with a moist and soft cookie that is crammed with chocolate chips.

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Servings: 8

Author: Wench Sherry

Ingredients

• 2 eggs large
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar firmly packed
• 1 cup butter melted and cooled to room temperature
• 1 1/2 cups semi-sweet morsels or other baking chips
• 1 cup pecans or walnuts optional
• 1 pie crust unbaked

Instructions

• Preheat the oven to 325 degrees. 
• Follow the directions on the pie crust package to prepare a single crust pie shell. Crimp the edges of the crust if desired and set aside.  If you are using a pre-formed frozen pie shell, you will need the 9-inch deep dish size.
• Melt 1 cup of butter (2 sticks) and set aside to cool while you prepare the rest of the filling. 
• In a large bowl, beat the 2 eggs until foamy.
• Add the sugar and brown sugar and mix well.
• Add the flour and beat on medium until blended.
• Slowly add in the melted butter with the mixer on low speed.
• Once all is combined and creamy, stir in the chocolate chips.  Add the nuts now if you are using any.
• Pour the batter into the prepared crust. 
• Bake for 50 to 60 minutes or until a sharp knife inserted into the center comes out with no liquid batter clinging to the blade.  Place a pie ring or strips of foil around the edges of the crust after 20 minutes baking time so that they do not brown too much.
• Allow the pie to cool for at least ½ hour so that the filling can set up a bit. Serve the pie warm from the oven, at room temperature or zap slices in the microwave for a few seconds.