Toll House Cookie Pie

This Toll House cookie pie has always been a favorite in my home. It has all the cozy, chocolate chip goodness of classic cookie but comes together so much faster (no scooping, no batches). It’s my go-to dessert when friends are coming over. Nothing beats a warm slice of paired with a scoop of vanilla ice cream. Simple, familiar, and made for sharing!

Why I love this recipe so much

I cannot believe it has been 15 years since I first posted this recipe. It’s still a favorite. Other than updating the photos this recipe is the same old reliable recipe. Toll House Cookie Pie is so quick and easy to throw together. If you keep pie crust on hand in your refrigerator you can literally whip this pie up in a matter of minutes! I hope you give it a try and it becomes a favorite in your home as well!

My writing circa 2010 – What? The good ol days when we just blogged about nothing and everything!

My Aunt Flo is in town. She arrived Saturday. She zaps the ever lovin’ life out of me. I think she is leaving Tuesday, maybe Wednesday. Who is this women I call Aunt Flo, you ask.? Aunt Flo is the affectionate nick name for my DOT. My monthly friend. Or you could say my menstrual cycle if you like using technical term. (Not to be confused with “minstrel”, which is what I thought it was as a child. This lady ain’t no singing entertainer.) Apologies to my male readers, I hope this topic isn’t off putting. I try not to use Aunt Flo as an excuse for laziness or grouchiness, but I do use her as an excuse for excessive eating. We’re friends right? I felt I share with you on this lovely Monday morning.

Gather these ingredients

How to make Toll House Cookie Pie

Preheat oven to 350 degrees F.

Make or purchase a pie crust. Roll it out and lay it in the bottom of a 8 or 9 inch pie plate, crimp edges. Set this aside.

In a large bowl combine softened butter and brown sugar with a whisk or a hand held mixer (this can also be made in a stand mixer). Beat butter and sugar until fluffy. About 3 minutes.

Add eggs one at a time (2 eggs – ignore ingredient photo). Whisk until combined and smooth. Add vanilla, whisk to combine.

Measure flour into a measuring cup by spooning it in to get an accurate measurement of flour. Add salt and baking powder to flour. Sprinkle flour mixture over the wet ingredients and mix until just combined.

Fold in chocolate chips and chopped walnuts (nuts are optional).

Spoon cookie filling into unbaked pie crust. Place in 350 degree preheated oven and bake for 45 minutes. Or until middle is set up and when a toothpick comes out clean when poked into the middle of the pie. The pie will be a bit wobbly in the middle, have no fear it will set up quickly when it starts to cool.

Tips & Variations

• Pie Crust – If you would like to save time, using a store-bought pie crust works just fine for this pie. It’s really all about the cookie filling, the crust sort of takes a back seat.
• Chocolate Chips – I like to use Ghirardelli 60% chocolate chips, but I have used Toll House chocolate chips as well as throwing in the scraps of any other butterscotch chips, or white chocolate chips that I have on hand.
• Serving – This pie screams for a good scoop of vanilla ice cream on top. There is nothing better than vanilla ice cream on top of this pie while it’s still warm. It’s the perfect cozy dessert.
• Storage – Wrap any leftovers in plastic wrap or aluminum foil after pie has cooled.
• Tip 1- If pie crust seems to be getting too brown lay a piece of aluminum foil over pie and continue baking.
• Tip 2 – Pie will be wobbly in the center when it’s done. As soon as it starts to cool it will set.
• Tip 3 – Allow pie to cool for 15 minutes before cutting into it, and serving.

I have served this for all types of gatherings; for casual dinner parties, church potlucks, and kids birthdays. You name it! This pie fits the bill. I hope it becomes a family favorite of yours as well. From my table to yours with love, Sheila