This Original Toll House Pie is has a rich, gooey chocolate chip cookie filling in a flakey pie crust. This easy dessert recipe is rich, dense and tastes delicious with a cold glass of milk or vanilla ice cream!
What Is A Toll House Pie?
I could talk all day about what I like in a good chocolate chip cookie. But, it really comes down to texture for me. I like my cookies to taste just a TAD bit underdone. Super gooey and soft and delicious with each chocolate morsel melting in your mouth! This is what makes this Toll House Pie so addictive to me! It’s like biting into a slightly underdone chocolate chip cookie that’s been baked into a pie.
The name comes from a baker named Ruth Wakefield, who established a place called The Toll House Inn in Massachusetts. She has basically been credited with inventing the Chocolate Chip Cookie. One night, she wanted to offer her guests something a little bit different and decided to incorporate her chocolate chip cookie dough into a pie shell. Thus, the Toll House Pie was born!
Toll House Pie
It’s rich, dense and tastes awesome with a cold glass of milk or topped with some vanilla ice cream! And, it’s super easy to make (especially since we use a premade pie crust, but you can use your own recipe if you prefer) and has a delicious brown sugar base that the original Toll House Recipe is famous for.
This is such a simple recipe! Easy for a beginner or to let your kids help you! Here are the ingredients that you’ll need to get started. For the full recipe, check out the printable recipe card below:
Toll House Pie Ingredients
- PIE CRUST – We use a premade, store-bought pie crust for this recipe. If you want to use your own recipe, go for it!
- EGGS – A binding and leavening agent for our cookie dough.
- FLOUR – Any all purpose flour will do.
- WHITE SUGAR – We use 1/2 cup of white sugar and 1/2 cup of brown sugar. As long as you have 1 full cup total of both sugars, you can vary the amounts of each. Or example, you can go 1/4 cup of white sugar and 3/4 cup of brown sugar.
- BROWN SUGAR – See above.
- BUTTER – Unsalted. And it is really important that it is salted.
- VANILLA EXTRACT – Every cookie recipe needs a little vanilla extract!
- CHOCOLATE CHIPS – Any kind will do. Or substitute for butterscotch chips or peanut butter chips. Or even M&Ms!
Toll House Chocolate Chip Pie Tips
- PIE CRUST– As mentioned above, we use a premade pie crust, but if your the type that really wants a homemade pie crust, go for it. But, honestly, no one is gonna even notice the crust when compared to the ooey, gooey, chocolate chip awesomeness on top of it.
- TOPPINGS- We topped ours with some extra chocolate chips. But you can also drizzle hot fudge, caramel or peanut butter sauce over the top. Or, serve warm with a dollop of Vanilla Ice Cream or Whipped Cream.
- WHAT KIND OF CHOCOLATE CHIPS TO USE?- Really, you can’t go wrong. When I bake my chocolate chip cookies, I use 1/2 bag of milk chocolate chips and 1/2 bag of semi-sweet chocolate chunks. For simplicity, I used just a full bag of semi-sweet chocolate chips for this recipe. But I’m all for experimentation!
- ADD NUTS?- Sure! My son is allergic to tree nuts, so we omitted the walnuts in this recipe. But go ahead and add them (or pecans) if that sounds yummy.
- HOW TO SERVE – Use a very sharp knife to cut your cake. Gooey, rich desserts can be a little hard to cut. So be forgiving with your first piece!
Storage and Freezing
You can store leftovers in an airtight container at room temperature. We love serving this a little warm with some ice cream on top. So put it in the microwave for about 20 seconds.
Can you freeze Toll House Pie? Yes! This recipe is very yeast to freeze. Just wrap well in freezer wrap and it will be good in your freezer for up to 4 months. Allow to thaw out at room temperature or put in the microwave for about 45 seconds or until warmed up.
Tools To Help With This Recipe
- 9″ PIE PLATE– This pie plate comes with it’s own airtight lid. So you can keep leftovers right in there! That is, if there ARE any leftovers.
- SET OF 7 MIXING BOWLS– It’s always good to have a matching set of different sized mixing bowls. You’ll need a large mixing bowl for this recipe.
- WIRE RACK – FOR COOLING
I hope you enjoy this recipe for Toll House Pie! We love eating it with a nice scoop of vanilla ice cream on top! This Chocolate Chip Dessert is definitely a life changer, you’ve gotta try it!
Toll House Pie
- 1 9" pie crust uncooked
- 2 eggs
- 3/4 cup all purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup butter softened
- 1 teaspoon vanilla
- 1 package 12 oz, chocolate chips, divided
- Preheat oven to 325 and line a 9" pie plate with one pie crust. Flute the edges. Set aside.
- In a mixing bowl, add eggs and beat until frothy.
- Add flour, sugars, butter and vanilla and beat well.
- Reserve 1/4 cup chocolate chips. Add remaining to batter and fold in.
- Pour and spread batter into prepared pie plate.
- Bake for 55-60 minutes or until center is set. Remove from oven and sprinkle with chocolate chips. Let cool until warm and serve.