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Toll House Pie (1987)

Heather Baird
Toll House Pie is a chocolate chip cookie-inspired pie baked in a flaky crust. The filling whips up in minutes and bakes into a soft, chewy center with a lightly crisp top. This pie is best served slightly warm with vanilla ice cream or whipped cream.
For quick re-warming, pop in the microwave and heat for 20-30 seconds, then top with ice cream.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 9 inch deep dish pie plate
  • Hand mixer
  • aluminum foil

Ingredients
 
 

  • 2 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup salted butter melted and cooled slightly
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts toasted
  • 1 9-inch deep-dish pie crust (homemade, refrigerated, or frozen and thawed)
  • Vanilla ice cream or whipped cream for serving

Instructions
 

  • Preheat oven to 325°F. Place the deep-dish pie crust on a rimmed baking sheet to catch any bubbling during baking. Set aside.
  • In a large mixing bowl, beat the eggs on high speed with a hand mixer for about 3 full minutes. The eggs should become lighter in color, airy, and visibly foamy. This step incorporates air and helps create the pie’s signature texture.
  • Reduce mixer speed to medium and add the granulated sugar and brown sugar. Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
  • Add the flour and mix on low speed just until incorporated. Avoid overmixing at this stage to keep the texture tender.
  • Pour in the melted butter. Continue mixing until the batter is smooth and glossy. The mixture will be thickened, yet loose enough to pour.
  • Using a spatula, gently fold in the chocolate chips and toasted walnuts until evenly distributed throughout the batter. Spoon or pour the filling into the prepared pie crust, spreading it evenly to the edges.
  • Bake for 55 - 60 minutes, or until a knife inserted halfway between the edge and center comes out clean. The center may still appear slightly soft but will continue to set as it cools.
  • Transfer pie to a wire rack and cool completely before slicing for the cleanest cuts. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream if desired.

Notes

  • Use a deep-dish crust. The filling rises as it bakes and then settles slightly as it cools. A deeper crust helps contain the batter and prevents overflow.
  • Beat the eggs thoroughly. Properly foamed eggs create structure and help prevent a dense or greasy texture. If the eggs are only lightly mixed, the finished pie may bake up heavy.
  • Toast the walnuts first. Toasting enhances flavor and ensures the nuts stay pleasantly crisp inside the soft filling.
  • Bake on a rimmed sheet. Even with proper proportions, this pie can bubble enthusiastically. A baking sheet prevents messes in your oven. It also provides extra support for the pie if you're using a frozen pie crust fitted into a disposable aluminum pan.
  • Allow full cooling time. The pie continues to set as it cools. Cutting too early can make the center seem underbaked even when it’s properly done.
  • Tent if needed. If the crust edges brown too quickly, loosely cover them with foil during the last 15 minutes of baking.
Keyword brown sugar, Cookie Pie, Nestle Toll House Pie, Retro Toll House Pie, semisweet chips, Toll House Pie, Vintage Chocolate Chip Pie
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