Copycat Toll House Pie (aka Chocolate Chip Cookie Pie) — The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!
Better-Than-Nestle Toll House Pie
For those of you who read my site regularly, you know I am not a pie maker. So for me to post a pie recipe, it means this is one damn good pie.
This chocolate chip cookie pie is rich, decadent, and the filling tastes like the center of an under-baked and extremely chocolaty chocolate chip cookie. Gooey perfection.
The batter tastes like the best chocolate chip cookie dough of your life. It’s over the top good. I didn’t even want to bake the chocolate chip pie because eating the batter was so amazing.
It’s an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter. Normally butter and sugar are beaten together first and once you add the flour, beating only as much as is necessary to incorporate the flour is the way to go but not with this recipe.
Chocolate Chip Cookie Pie Ingredients
To make this homemade cookie dough pie, you’ll need:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Unsalted butter
- Semi-sweet chocolate chips
- Deep-dish pie shell
How to Make Chocolate Chip Cookie Pie
This Tollhouse cookie pie is quick and easy to make. Since the cookie dough is baked in a pie shell, there’s no need to chill it beforehand. Win!
Here’s an overview of how the chocolate chip pie is prepared:
- Beat the eggs until foamy and then add in the flour, sugars, vanilla, and salt.
- Add in the softened butter and beat creamy and incorporated.
- Add the chocolate chips in last.
- Turn the chocolate chip pie batter into the pre-made pie shell and bake until a toothpick or knife inserted halfway between the center and the edge comes out clean. (If you prefer less gooeyness, bake 5 to 10 minutes longer than stated in the recipe card below.)
- Place the chocolate chip cookie pie on wire rack to cool for at least 2 hours before slicing and serving.
Frequently Asked Questions
Yes, you’re welcome to use milk or white chocolate chips instead of semi-sweet, if that’s what you prefer.
Or use a mixture of chocolate chips to make this chocolate chip cookie pie!
Yes, although you don’t want to use more than 1 1/4 cups mix-ins total, otherwise your Toll House pie may overflow in the oven.
Chopped nuts, dried fruit, butterscotch chips, and chocolate chunks would all be great additions!
Yes! Just like regular chocolate chip cookies, this copycat Toll House pie stays fresh for a couple of days.
If you want to reheat it, I would slice a piece and zap in microwave for a few seconds. I wouldn’t return the whole pie to the oven to reheat as that could potentially dry out the cookie dough.
I’m sure it technically could, but if you go that route it’d be easiest to just bake two separate chocolate chip cookie pies.
The pie already takes quite a long time to bake in the oven, and I worry that if you tried to bake it in a 9×13-inch dish the center would take even longer to cook through.
Tips for Making the BEST Chocolate Chip Pie
This is an easy Toll House cookie pie recipe and I used frozen pie crust to keep it even easier. If you are into making crust, you can use this all-butter pie crust recipe.
I avoid making pie crust whenever possible, and with all the chocolaty goodness going on, no one paid much attention to the crust.
I used 1 1/4 cups of chocolate chips and the chocolate chip pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom, forming a chocolate layer.
You could scale the chips back to 1 cup if you’re not as big of a chocolate fiend as I am.
I added hot fudge at the end, not because the Toll House pie needed any more chocolate but because upon cooling, the domed top cracked slightly around the perimeter.
To pretty it up, the hot fudge is a nice touch but not necessary. You could also try ice cream or whipped topping.
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Chocolate Chip Cookie Pie
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- ½ teaspoon salt, or to taste
- ¾ cup unsalted butter, 1 1/2 sticks, softened
- 1 ¼ cups semi-sweet chocolate chips
- 1 unbaked 9-inch deep-dish pie shell, 4-cup volume, thawed completely (or substitute with your favorite homemade buttery pie crust)
- ⅓ cup hot fudge, homemade or store-bought, optional for drizzling
- Preheat oven to 325ºF.
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
- Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Optionally before serving, evenly drizzle with hot fudge.
- Alternatively, serve with ice cream or whipped topping.
- Pie will keep airtight at room temp for up to 5 days.
- Adapted from Nestle Toll House.
Nutrition information is automatically calculated, so should only be used as an approximation.
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