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 delicious 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!
Jump to:
Why You’ll Love This Chocolate Chip Pie Recipe
- Quick and easy pie recipe.
- Chocolate Chip Cookie Pie recipe can be made ahead of time.
- Combines two of the best desserts to satisfy your sweet tooth: cookies and pies!
- Uses pantry staples for this family favorite.
🍪 Ingredients:
- Unbaked 9-inch pie crust – use store-bought or make your own pie crusts: homemade oil pie crust or a rich butter pie crust
- All-purpose flour – to thicken the cookie base
- 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 (we choose large eggs)
- Salted butter – if using unsalted butter you may want to add a dash of salt when making the filling
- Granulated sugar and light brown sugar – the sweeteners
- Vanilla extract – warms out the flavors
- Semi-sweet chocolate chips – We recommend semi-sweet chocolate chips
- Chopped walnuts or pecans – these are optional but they add a nice crunch!
For a full list of simple ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Adding nuts: Any kind of chopped nuts add a great flavor and crunch. May we suggest walnuts, pecans, almonds, etc.
- You can also use Chocolate chunks instead of chips. Or try a mixture of white chocolate chips with the semi-sweet chips.
- Milk chocolate chips and peanut butter chips are also great.
- For a kicked up flavor, try caramel sauce instead of the chocolate sauce drizzle on top.
- Graham Cracker Crust is also amazing for this cookie pie!
🔪 Instructions:
PREP: Preheat the oven. Allow the butter and eggs to come to room temperature. Chill the pie crust.
Step 1: Stir the flour and baking soda in a small bowl and set aside.
Step 2: Beat the eggs at high speed in a large mixing bowl until foamy. Beat in the butter, sugars, and vanilla. Add the flour mixture, mixing just until combined.
Before You Start: Place the pie shell in the freezer to chill while you are prepping.
Step 3: Fold in the chocolate chips and nuts.
Step 4: Spoon the chocolate chip cookie dough filling into the pie crust.
Step 5: Bake until the flaky pie crust is golden brown and the top is slightly jiggly. Allow the pie to cool for 30 minutes.
Step 6: Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
GARNISH/SLICE/SERVE: Serve with a scoop of ice cream on top, a drizzle of chocolate or hot fudge and a cherry!
Recipe Tips for Chocolate Chip Cookie Pie
- 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.
Fun Fact
Can you believe that the infamous chocolate chip cookie was baked by accident?!
Recipe FAQs
Cover with plastic wrap and refrigerate for up to 4 days.
YES, you can absolutely freeze this pie. After its baked and fully cooled, place the invidual slices of pie in the freezer. Once they are each frozen, wrap them each separately in parchment paper and freeze in an air-tight container or zip loc bag.
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.
More Chocolate Chip Recipes To Try
If you tried this Chocolate Chip Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Chip Pie
Ingredients
- 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
Instructions
- 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.
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
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.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
T says
I made this pie. It was delicious. I had another recipe that didn’t include baking soda and butter. The pie was heavy. I think this recipe is better. I think this pie is lighter and fluffier. I had changed the recipe by substituting the ingredients to gluten free by using a gluten free pie shell, Bob’s red mill rice flour, organic sugar, and coconut sugar to replace the brown sugar. The pie turned out great. I received many of compliments.Next time when I make the chocolate chip pie again, I’m going to lower the amount of sugar.
Kathleen Davis says
We have an egg allergy. How do you think this would turn out using an egg replacer such as Greek yogurt? Any suggestions?
TIA!
Stefanie says
I haven’t tried this one with an egg replacer, Kathleen. This has a bit of an eggier texture to it that a regular chocolate chip cookie – kind of like you get in a pecan pie. Do you use an egg substitute for pecan pie or similar? It’s worth a try! The texture might be different, but it will probably still taste delicious and much like a chocolate chip cookie. Let me know how it turns out!