Decadent Toll House Chocolate Chip Pie Recipe Everyone Loves

I have baked a lot of pies in my life but this chocolate chip pie recipe is one of my favorite pies. This easy pie recipe makes the perfect dessert for anyone who likes chocolate chip cookies!

I don’t know about you but my favorite part of chocolate chip cookies is eating the chocolate chip cookie dough. Perhaps it is the reason I like this chocolate chip pie recipe so much? This toll house chocolate chip pie tastes just a deliciously gooey chocolate chip cookie. It really is one of the most delicious pie recipes you will bake. 

If you have never had Tollhouse pie, I highly recommend you make one soon. Don’t let the fact that it is a pie scare you away! Even people who are not normally pie eaters like this gooey chocolate chip cookie pie because it reminds them of a classic chocolate chip cookie. It is always a huge hit when I serve it. 

How good is it? Well, it is one of my families’ favorite recipes. Truly. This gooey chocolate chip pie is the dessert my kids have even requested for their birthdays instead of cake. It’s honestly that good. 

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The original recipe (when my Mom started baking it years ago) was called Tollhouse pie. I don’t know where the original toll house pie recipe came from (Most likely from Nestle Toll House), but it is a brilliant twist on how to make a giant chocolate chip cookie in pie form. It is a little different from a skillet cookie because this giant cookie is baked in a pie dish with a pie crust. 

The other nice thing about this pie recipe (besides its amazing taste) is that it is easy to bake ahead and freeze for special occasions. It is my go-to dessert for when I am taking a meal to someone for this very reason. I like to bake two tollhouse pies at a time, and put them in the freezer for when I am giving a meal to someone from church. When you are ready to serve it, just pull it out of the freezer a couple hours before to defrost. You can even rewarm it for a couple minutes in the oven to make the pie have a gooey center again and no one will know that it wasn’t baked fresh!

This recipe starts with an unbaked pie crust. I use the simple and trustworthy original recipe from the classic Betty Crocker cookbook (below). This is my go-to cookbook for any baking questions. Of course, if you have a favorite pie crust recipe or want to use a store-bought crust, you can certainly substitute it instead. I prefer a homemade crust for this pie. This classic pie crust recipe makes a flaky pie crust every single time. 

Here is my Chocolate Chip Cookie Pie Recipe. 

Pie Crust Ingredients:

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Mix the first three ingredients by hand in a large bowl. Slowly add water until pie crust holds together. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes or so. Roll pie dough out on lightly floured surface. I prefer rolling it out between two sheets of waxed paper with a bit of flour to save my counters. Fit pie crust into pie pan. Trim edges of pie crust around the pie plate if necessary. 

Gooey Chocolate Chip Cookie Filling Ingredients:

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 cup semi-sweet chocolate chips
9-inch unbaked pie crust


How to Make Chocolate Chip Pie:

Preheat oven to 325 degrees.

In a large bowl, beat eggs until foamy. Stir in flour and sugars until well blended. Pour in softened butter. Stir in semi-sweet chocolate chips. Pour into unbaked pie shell.

Bake for 1 hour at 325 degrees or until the top is golden brown. Place a baking sheet under the pie in case the butter leaks. Trust me on this. It will save your stove from the burning butter smell in the future!

Serve your chocolate chip pie warm, if possible. It is delicious served warm with a scoop of vanilla ice cream on top of the pie.

Additional Notes:

Can I use milk chocolate chips for this pie recipe? Yes, you probably could but I prefer to do all my baking with semi-sweet chocolate chips so the chocolate isn’t too sweet. But if you only have milk chocolate chips on hand, that will work in a pinch.

How do I freeze this chocolate chip pie recipe? Bake the pie as normal and it to cool completely. When the pie is cooled to room temperature, wrap the pie securely in foil. 

Should I use a mixer to make the filling? The original recipe did call for a mixer to make the pie filling. I prefer to simply beat the eggs with a fork and then stir in the rest of the ingredients. You can use a mixer if you want.

Enjoy your delicious chocolate chip pie!

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Toll House Chocolate Chip Pie

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5 from 7 reviews

This homemade chocolate chip pie recipe is a simple dessert recipe that is sure to become a family favorite. Tollhouse pie tastes just like a warm chocolate chip cookie…in pie form!

Ingredients

Units Scale

Pie Crust Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Pie Filling Ingredients:

  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup butter, softened
  • 1 cup semi-sweet chocolate chips

Instructions

  1. First, make your piecrust. Mix the first three crust ingredients by hand. Slowly add water until pie crust holds together. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes or so. Roll pie dough out on lightly floured surface. I prefer rolling it out between two sheets of waxed paper with a bit of flour to save my counters. Fit pie crust into pie pan. Trim edges of pie crust around the pie plate if necessary. 
  2. Preheat oven to 325 degrees.
  3. Next, make your pie filling. 
  4. In a large bowl, beat eggs until foamy.
  5. Stir in flour and sugars until well blended.
  6. Pour in softened butter. Stir in semi-sweet chocolate chips.
  7. Serve your chocolate chip pie warm, if possible. It is delicious served warm with a scoop of vanilla ice cream on top of the pie. If freezing, let pie cool completely before wrapping securely in foil.
  8. Pour into unbaked pie shell.
  9. Bake for 1 hour at 325 degrees or until the top is golden brown. Place a baking sheet under the pie in case the butter leaks. 

Nutrition

  • Serving Size: 1

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9 Comments

    1. You are welcome, Pam! It is one of our family favorites – and a great make ahead dessert, which is always a bonus! 🙂

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