Toll House Pie

Curb your sweet tooth with this Toll House Pie recipe! It’s the perfect combination of gooey chocolate chips and a buttery pie crust, making it a must-try for lovers of decadent dessert recipes!

Looking for the perfect Toll House Pie Recipe?

We’ve got you covered with our delicious Toll House Chocolate Chip Pie! You’ll love this easy pie recipe because it only requires a few basic ingredients and is the perfect dessert for a special occasion or Sunday night treat, because why not?

Chocolate chip desserts are a classic for a reason. Their caramel chocolate goodness that melts in your mouth is what makes us come back to them again and again. Just like our Chocolate Chip Banana Bread Coffee Cake or these Chocolate Chip Zucchini Scones, this Toll House Pie takes classic chocolate chip goodness to a whole new level! 

What Is Toll House Pie?

Did you know that the Toll House Pie has a rich history dating back to the Toll House Inn in Whitman, Massachusetts? The Toll House Inn was where the legendary Ruth Graves Wakefield created the very first chocolate chip cookie. Now, the Toll House Pie is essentially an ode to this iconic creation.

This Toll House Cookie Pie involves a flaky pie crust cradling a luscious mix of brown sugar, butter, and the irresistible crunch of walnuts, all studded with the classic semi-sweet chocolate chips. It’s like enjoying the essence of a delicious, gooey chocolate chip cookie in a decadent, sliceable form. 

Why you’ll love this recipe

A Toll House Pie recipe is your go-to for a no-fail, decadent dessert that combines the best elements of chocolate chip cookies in pie form. It’s your shortcut to achieving that warm, gooey, and utterly delicious experience with minimal effort. 

Ingredients

• Classic Pie Dough (½ recipe): This forms the base, contributing a buttery and flaky texture to the pie. You can also use store-bought pie crust to save time (we won’t judge).
• All-Purpose Flour: Helps thicken the filling and provides structure to the pie.
• White Sugar & Brown Sugar: Sweetens the filling with a mix of regular and dark brown sugar, adding depth and caramel notes.
• Eggs: Act as a binding agent and contribute to the pie’s structure.
• Unsalted Butter: Adds richness and flavor to the filling. Use unsalted, softened butter for easy incorporation. 
• Whiskey: Infuses a subtle, boozy flavor that complements the sweetness of the pie. Any good-quality whiskey works well.
• Walnuts: Introduce a delightful crunch and nutty flavor. Toasting enhances the nuttiness.
• Semi-Sweet Chocolate Chips: Provide gooey, chocolatey goodness. Opt for high-quality chocolate chips for better flavor.

Classic Pie Dough Ingredients

• Flour: Provides the structure and stability of the dough.
• Sugar: Adds a touch of sweetness to the crust.
• Salt: Enhances the overall flavor of the dough.
• Unsalted Butter: Contributes to the flakiness and flavor of the crust.
• Ice Water: Keeps the butter cold and helps bind the dough together, producing a tender texture.

How to Make Classic Pie Dough

In a bowl, mix together flour, sugar, and salt. Add cold butter and stir until butter pieces are crumbly. Transfer the mixture to a food processor and pulse a few times.

While pulsing, slowly pour ice water into the processor. Stop when the dough starts forming a ball. Take it out, split it into two equal parts, flatten each into a disk, and wrap them in parchment paper, then plastic wrap. For immediate use, chill in the fridge for at least 1 hour. You can freeze the dough for up to three months; thaw in the refrigerator before using.

How to Make This Chocolate Chip Pie Recipe

First, roll out the pie crust. Sprinkle your work surface with a little flour to keep things from sticking. Now, roll out that dough into a 12-inch round using a rolling pin. Gently transfer it to your pie plate, tuck in any overhang, and crimp those edges. Wrap it up with plastic wrap and let it chill in the freezer for about 2 hours.

Next, preheat your oven to 350 degrees F.

While it’s warming up, prep the dry ingredients. In a medium bowl, grab your whisk and blend the flour and sugars together. Set it aside.

Grab your stand mixer and attach the whisk attachment to a large mixing bowl. Then, beat the eggs until they’re foamy —about 3 minutes on high. Swap out the whisk for the paddle, and on low speed, introduce the flour mixture bit by bit. Crank that mixer to high for a solid 2 minutes until everything blends together. Scrape the sides, toss in the butter, and let that mixer blend on high speed. Once combined, scrape again, hit it with the whiskey, and let it whirl on high for another minute.

Then, gently fold in the walnuts and ¾ cups of the chocolate chips.

Now, pour the pie filling into your chilled pie crust, spreading it out evenly. It’s thick, so handle it with care. Sprinkle the remaining ½ cup of chocolate chips on top.

Bake for 25 minutes, then shield the crust edges with foil and let it continue to bake for another 25 minutes or until a knife comes out clean. If there’s batter clinging to the knife, give it a little more time. Now, the hardest part—cooling. Let it chill on a wire rack.

Once the pie has cooled, don’t forget that generous scoop of vanilla ice cream on top and a glass of cold milk. Perfection comes in a slice of pie!

Expert Recipe Tips 

• Allow the pie to cool before slicing into it. We love all that gooeyness, but we want the pie to fully cook after it’s been pulled out of the oven. 
• Chilling the pie crust makes it easier to roll out, so don’t skip this step!
• Get creative with your toppings. Add a bit of hot fudge, whipped cream, or even a scoop of bourbon spiked and malted milk ice cream to the top of your pie!

How to Store Leftovers & Reheat

Cover in plastic wrap and store on the counter for up to 3. After that, refrigerate for up to 1 week or freeze for up to 3 months. You can freeze the entire pie or in individual slices. 

When you’re ready to eat it, let the pie or slices come to room temperature.

To reheat:

1. Oven: Pop the pie into a 350-degree oven for a few minutes. 
2. Microwave: Place a slice on a plate and microwave in 10-second intervals until warm.

What to Serve With This Chocolate Chip Cookie Pie Recipe

Serve with a glass of milk, ice cream, or if you want to get the party started – a Coffee Cocktail.

Recipe FAQs

More Chocolate Chip Recipes 

Enjoy the deliciousness of warm cookies in the form of a pie! With a flaky crust, gooey chocolate chips, velvety whiskey, and toasted walnuts, this chocolate chip pie will soon become a family favorite! If you tried this recipe, please rate the recipe card and leave a comment down below!

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Tuscaloosa Tollhouse Pie

in other words: Giant Chocolate Chip Cookie Pie

from Baked

Ingredients:

• 1 ball of Classic Pie Dough (1/2 recipe), chilled*
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 2 eggs
• 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into cubes
• 1 tbs whiskey
• 3/4 cup walnuts, toasted and chopped
• 1 1/4 cups semisweet chocolate chips

Preparation:

Sprinkle a clean work surface with flour. Roll out the dough into a 12-inch round. Transfer dough to pie plate, folding any overhang under and crimping the edges as you go. Wrap and freeze until firm, about 2 hours.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the flour and sugars together. Set aside.

In the bowl of an electric mixer, fitted with the whisk attachment, beat the eggs until foamy on high, about 3 minutes. Replace the whisk attachment with the paddle and with the mixer on low, a little at a time add the flour mixture. Turn the mixer to high and beat for 2 minutes until everything is mixed together well. Scrape down the sides of the bowl and add the butter. Beat on high until everything is combined. Scrape once more, being sure to get the bottom, and add the whiskey. Beat on high again for 1 minute.

Remove the bowl from the mixer and fold in the walnuts and 3/4cups of the chocolate chips.

Pour the filling into the frozen pie shell and spread evenly. It will be really thick, so be gentle. Top with the remaining 1/2 cup chocolate chips.

Bake for 25 minutes, then cover the edges of the crust loosely with aluminium foil and continue to bake for another 25 minutes, or until a knife inserted in the center comes out clean. If there are clumps of batter sticking to the knife, it is not done yet. Transfer to a wire rack to cool (the hardest part) before serving.

This pie is outstanding on day two, with a minor blast in the microwave and a giant scoop of ice cream on top.

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*Classic Pie Dough

Ingredients:

• 3 cups flour
• 1 tbs sugar
• 1 teas salt
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 3/4 cup ice water

Preparation:

In a medium bowl, whisk together flour, sugar, and salt. Add the cold butter into the flour mixture and toss to coat. Put the flour mixture into a food processor and pulse in short bursts until the pieces of the butter are beginning to crumble.

With four quick pulses, drizzle the ice water into the feed tube.

As soon as the dough begins to form a ball, remove it from the processor and divide it into two equal balls. Flatten to a disk and wrap each first in parchment paper and then in plastic wrap. If using right away, firm up in the refrigerator for at least 1 hour. Dough can be stored in the freezer for up to three months. Thaw in refrigerator before proceeding with recipe.

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