I have been eyeing this Chocolate Chip Toll House Pie for a while now. As an avid chocolate chip cookie lover, I knew this recipe would be right up my ally. After all, you can’t go wrong with homemade pie and you certainly can’t go wrong with a warm, ooey gooey chocolate chip cookie like center. This recipe is pretty much what happens when chocolate chip cookie dough and pie collide! Scroll down for this delicious recipe that is “as easy as pie.” 😆
As classic of a recipe that this is, I wanted to put my own little twist on it. The first thing that came to mind was to swap out a traditional pie crust for a graham cracker crust. Graham cracker crusts are buttery, delicious and add a little extra texture. You’ll love the combination of the graham cracker crust and the chocolate chip cookie pie filling. Another small tweak I did was replaced white sugar with dark brown sugar. I love using dark brown sugar in recipe because it brings more moisture, chewiness and flavor to recipes. Chocolate chip cookies are known for their brown-sugary cookie dough like flavor and that what I wanted to emphasis in this pie.
And of course, it probably goes without saying but you have to use Toll House chocolate chips when you make this. Toll House has been around forever and for good reason, their chips are the best!!! I stick with semi sweet chocolate chips when I make this but milk chocolate and dark chocolate would be great here too!
a “key” step to chocolate chip toll house pie success
Just like with cookies and brownies, you’ll want to slightly “underbake” this pie. It’s crucial if you want that ooey gooey cookie center! After the pie is done baking, I highly recommend letting the pie set for at least an hour. What I like to do is to let it cool completely and then refrigerate it for a few hours to really let it set and firm up. This pie tastes great cold and also heats up well after only a few seconds in the microwave! Serve it with whipped cream, ice cream or just eat it as is.
Toll House Chocolate Chip Pie
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 6 tbsp unsalted butter melted
For the Pie Filling:
- 2 large eggs room temperature
- 1/2 cup all purpose flour
- 1 cup dark brown sugar
- 1 and 1/2 sticks 12 tbsp unsalted butter (softened to room temperature)
- 1 and 1/2 cup Nestle Tollhouse Semi Sweet Chocolate Chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees. Spray a 9 inch pie dish or springform pan with non stick cooking spray. Set aside.
- In a large mixing bowl, beat the eggs on medium-high speed for 3 to 5 mins, or until light and fluffy. The whipped eggs should have a smooth texture and be pale in color. Add in the flour and dark brown sugar, mixing on medium speed just to combine. Add in the softened butter and continue to mix on medium speed until dough combines. Dough may be a little loose and have small chunks of butter throughout, this is fine. Fold in chocolate chips and walnuts. Pour the dough into the pie dish and smooth out to fill the dish using a spatula. Sprinkle a few extra chocolate chips on top of the pie if you prefer.
- Bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean. If you notice that the pie is taking a little longer to bake, remove from the oven after 60 minutes, cover with top with alumnimun foil so the top of the pie doesn't burn, and return to the oven to bake, checking it every 7 to 10 minutes. Be careful not to over back the pie so it keeps it's soft, gooey filling while cooling. Allow pie to cool for at least 30 minutes before cutting into it and serving. I highly recommend you serve it warm with vanilla ice cream.
