This Nestle Toll House Chocolate Chip Pie combines the taste of those classic cookies you can’t get enough of on top of a buttery crust, with a rich and creamy filling that is packed full of semi-sweet chocolate morsels and chopped pecans.
If you love chocolate chip cookie recipes, you will definitely be a fan of this Toll House pie. Not to mention it’s so easy to whip up and the prep work is minimal compared to baking cookies. I love serving it when we have company and during the holidays because of its simplicity. I like to use a store-bought crust for ease, but you could also make a butter crust or oil crust from scratch.
Some of my other favorite pies include chocolate cream pie, Snickers pie, and this no-bake chocolate Hershey pie. If you need ideas for leftover chocolate chips, try the classic Toll House chocolate chip cookies, double chocolate chip cookies, or this cannoli recipe!
Why You’ll Love This Chocolate Chip Pie Recipe
- Quick and easy.
- Can be made ahead of time.
- Combines two of the best desserts: cookies and pies!
- Uses pantry staples.
What Ingredients do I Need for Chocolate Chip Cookie Pie?
- unbaked 9-inch pie crust – use store-bought or a homemade oil pie crust or a rich butter pie crust
- all-purpose flour
- baking soda – helps the pie to rise, so be sure it has not expired.
- eggs – letting these come to room temperature makes the dough creamy and smooth.
- salted butter – if using unsalted butter you may want to add a dash of salt when making the filling.
- granulated sugar
- light brown sugar – when measuring, pack the sugar down.
- vanilla extract
- semi-sweet chocolate chips – We recommend semi-sweet because this pie is rich enough without using milk chocolate chips
- chopped walnuts or pecans – these are optional but they add a nice crunch!
Before You Start: Place the pie shell in the freezer to chill while you are prepping.
How to Make The Best Chocolate Chip Pie
PREP: Preheat the oven. Allow the butter and eggs to come to room temperature. Chill the pie crust.
MIX: Stir the flour and baking soda in a small bowl and set aside. Beat the eggs at high speed in a large mixing bowl until foamy. Beat in the butter, sugars, and vanilla. Fold in the chocolate chips and nuts.
BAKE AND COOL: Spoon the chocolate chip cookie dough filling into the pie crust. Bake until golden brown and the top is slightly jiggly. Allow the pie to cool for 30 minutes.
SERVE: Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- This Toll House cookie pie will taste similar to a chocolate chip cookie, but the consistency is closer to a pecan pie.
- Chilling the crust in the freezer helps it to not brown too much during baking.
- While it’s cooling, you will notice a change in color. It will deepen to a darker brown.
- Don’t want to use nuts? That’s okay! You can use more chocolate chips instead, up to a cup.
Can you believe that the infamous chocolate chip cookie was baked by accident?!
Cover with plastic wrap and refrigerate for up to 4 days.
Ruth Wakefield was baking a batch of cookies at the Toll House Restaurant in the 1930s. When she added the chocolate, she thought it would melt. When it didn’t, the chocolate chip cookie quickly caught on.
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Chocolate Chip Pie
- 1 unbaked 9-inch pie crust
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- 2 large eggs room temperature
- ½ cup salted butter softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans optional
- Preheat oven to 325°F. Place the unbaked pie crust in the freezer to chill while preparing the rest of the pie.
- In a small bowl, whisk together the flour and baking soda and set aside.
- In a large mixing bowl, beat eggs with a whisk attachment until very foamy. Beat in butter, granulated sugar, brown sugar, and vanilla, scraping down the sides and bottom of the bowl, until the ingredients are well combined. Add the flour mixture and beat until combined.
- Fold in the chocolate chips and chopped nuts.
- Scrape the batter into the pie crust.
- Bake for 45-50 minutes, or until the center is only slightly jiggly and the top of the pie is golden brown.
- Allow pie to cool for 30 minutes or more before slicing and serving. (You can also allow the pie to cool completely.) Serve with vanilla ice cream and chocolate sauce.
Store, covered lightly with plastic wrap, for 3-4 days. NOTES:
This Chocolate Chip Pie has a similar consistency to a pecan pie – the whipped eggs and small amount of flour produces a texture very different from a chocolate chip cookie. You can use a homemade pie crust or a store-bought. Placing it in the freezer for 10-15 minutes before baking will help it to cook lightly and not become too dark during baking. The color of the pie top will continue to deepen as the pie cools. Remove it from the oven while the center is still slightly jiggly – the pie will set as it cools. If you do not use nuts, you can increase the chocolate chips, up to 1 cup.