🍪🍫🤤 Copycat Toll House Pie (aka Chocolate Chip Cookie Pie) is a filling dessert that tastes like the center of an underbaked soft chocolate chip COOKIE! Gooey perfection, it’s EASY, rich, decadent, extremely CHOCOLATY, and you can use a frozen pie crust to save time!
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 means this is one damn good pie.
This pie is rich, decadent, and the filling tastes like the center of an under-baked and extremely chocolaty chocolate chip cookie. Gooey perfection. Then, 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 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.
I just made this pie for my son’s 5th birthday last week, and I have to say it was the BEST!
Kimberly
Recipe Ingredients
To make this homemade cookie dough pie, you’ll need:
- Eggs – Let them come to room temperature for easy mixing
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but imagine it would work as long as you use a 1:1 all-purpose gluten-free flour
- Sweetener – A combination of granulated sugar and light brown sugar sweetens the dough while keeping it soft with added warmth
- Vanilla extract
- Salt
- Unsalted butter
- Semi-sweet chocolate chips – I used 1 1/4 cups of chocolate chips, and the chocolate chip pie is incredibly rich and ultra chocolaty. The chips sank to the bottom, forming a chocolate layer. You could scale the chips back to 1 cup if you’re not as big a chocolate fiend as I am. You’re also 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
- Deep-dish pie shell – 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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Giant Chocolate Chip Cookie Pie Recipe
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.
Add Toppings
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 whipped topping or a scoop of vanilla ice cream.
Frequently Asked Questions
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 walnuts or pecans, 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.
Chocolate Chip Cookie Pie
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Wire Rack
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cookie Pie Recipes:
My FAVORITE PIE RECIPES and FAVORITE CHOCOLATE CHIP COOKIE RECIPES.
Loaded Soft and Chewy M&M’s Cookie Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy and always a big hit!
Triple Peanut Butter Cookie Pie — This fast and easy cookie pie has peanut butter worked in 3 different ways. If you’re a peanut butter lover, this is for you!
Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Gooey Chocolate Chip and Marshmallow Cookie Pie – The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!
Loaded Peanut Butter Cookie Pie — The cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big-time peanut butter flavor.
Peanut Butter S’mores Cookie Pie — Underneath the layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie!
So good! Everyone loved it. I reduced the sugar in the recipe slightly per other recommendations, and it was still plenty sweet.
Thanks for the fives the review Ellen and I’m glad that everyone loved it! And I’m glad that you were able to reduce the sugar slightly and then it was still sweet enough.
what is the chocolate layer on the bottom???
Chocolate chips that had sunk down and melted.
So thankful for stress eating!
I had this recipe on my list of pies to try because it reminded me of a pie I like at a local bakery. So on Saturday I decided to make it mainly because I wanted to practice making my mom’s pie crust. (Seriously, I have yet to find a person or bakery that makes a crust as good as my mom) The crust turned out looking so good that I couldn’t waste it by just throwing it in the oven with sugar to bake it, so I grabbed this recipe.
For the size of pan I had I used 1&1/2 times the filling and it was perfect.
The pie came out beautifully, but I didn’t even cut into until the following day. I warmed a slice in the microwave and it was a gooey mess. I thought, “That isn’t worth eating again.” and I threw out the recipe. The next day work was stressful so I grabbed a small slice and didn’t warm it. It was SOOOO much better room temperature. I had to find the recipe again to put it back into my recipe binder.
Very good! Just don’t warm it to make a gooey mess.
Glad to hear that this turned out very well and helped you use up a pie crust you had made in a delicious way!
Thrilled to find a chocolate chip pie recipe that does not call for nuts! Both my sons and my grandchildren refuse to eat desserts containing nuts.
Thanks for the 5 star review, Judy, and I and so glad to hear that this is a winner for everyone! I personally am not a huge fan of nuts in desserts either, with rare exception, so I can relate.
I made this, and it was a huge hit with my 10 year old! However, it was too sweet for every adult in the room, and even the teens. I want to try it again with less sugar. Thank you for sharing your recipe.
Thanks for trying the recipe and as desserts, pies, cookies, etc go there’s not really that much sugar in this recipe. I do worry that if you reduce the 1/2 cup each of the white and brown sugars that you may end up with something that’s not really sweet enough but of course play around with what you like and tastes best.
Hello,
I made this tonight. I went with the 1 cup of chocolate chips, but I added pecans the top. It was delicious. Moist and very enjoyable.
Thanks for the 5 star review and I am glad it was delicious!
I made a test pie for a pie party we are attending this coming Sunday. Wow! It is so easy and delicious! After the pie cooled, I heated the hot fudge in the microwave and poured it on top of the pie, about half the jar. It is so rich! Yum yum yum! They are going to love it!
Thanks for the 5 star review and glad this was a hit! I am sure everyone at the party will love it as well!
I just made this pie for my son’s 5th birthday last week, and I have to say it was the BEST! I made two pies because we had invited a lot of kids, but since not many were able to make it do to a freak snowstorm we had a whole pit left over. Instead of the fudge drizzle on top, I actually made a chocolate ganache and poured it over the top to create a smooth surface. It tastes amazing as it is now, but with every serving I have (yes, I am eating the second pie by myself) I keep thinking of yummy variations. Here are my ideas so far:
-Instead of ganache or fudge drizzle, pour a layer of chocolate pudding over the top
-Instead of ganache or fudge drizzle, make a yummy marshmallow cream fudge and spread that over the top
-Cut fresh bananas or strawberries and layer it on top of the cookie layer, then cover with any of the chocolate topping options
-Put a layer of marshmallow cream on top of the cookie layer and cover with any of the chocolate topping options
Any way you look at it, this is definitely a very rich dessert (exactly how I like it!). Everybody, kids and adults, loved it!
Thanks for the 5 star review and I’m glad you thought it was the BEST! And loved by all!