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Toll House Pie

A delicious dessert that combines chocolate chip cookies and pie, with a gooey center and a crisp crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup salted butter, softened, not melted Softened butter is crucial for the right texture.
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips Stick with semi-sweet for the best balance.
  • 1 cup chopped pecans or walnuts, optional Optional; can be skipped for a nut-free version.
  • 1 nine-inch unbaked pie crust No pre-baking required.

Method
 

Preparation
  1. Preheat your oven to 325°F. Set aside the unbaked pie crust in its dish.
  2. In a large mixing bowl, whisk the two eggs until foamy and light in color.
Mixing Dry Ingredients
  1. Add flour, granulated sugar, and brown sugar to the whisked eggs and mix until fully combined.
Combining Wet Ingredients
  1. Add softened butter and vanilla extract. Mix until the batter is smooth and glossy.
Folding in Add-ins
  1. Gently fold in the chocolate chips and optional nuts using a spatula.
Baking
  1. Pour the batter into the prepared pie crust and smooth the top. Bake for 50 to 55 minutes.
Cooling
  1. Let the pie cool slightly on a wire rack before slicing to ensure it holds its shape.

Notes

Serve warm with vanilla ice cream or whipped cream on top. Store covered at room temperature for up to two days or refrigerate for five days.