The Ultimate Gooey Toll House Chocolate Chip Cookie Pie Recipe
Prepare to fall in love with this Toll House cookie pie – a sensational dessert that flawlessly combines the beloved taste of a warm, gooey chocolate chip cookie with the comforting embrace of a flaky, buttery pie crust. Each slice promises a delightful explosion of flavor and texture, transforming a simple cookie into an extraordinary indulgence. Crowned with a dollop of whipped cream or a generous scoop of vanilla ice cream, this irresistible treat is guaranteed to become a new family favorite. It’s the perfect dessert for celebrations, gatherings, or simply when you crave a truly decadent homemade treat.
For anyone who adores the classic chocolate chip cookie, this pie is an absolute dream come true. Imagine your favorite soft, chewy, chocolate-filled cookie, but supersized and nestled within a perfectly golden, flaky pie crust. The result is pure magic – a dessert that’s not only incredibly delicious but also surprisingly simple to prepare. In fact, you can have this chocolate chip pie ready for the oven in mere minutes, especially if you opt for a convenient store-bought pie crust. However, if you have a little extra time and want to elevate your baking experience, crafting your own homemade pie crust is a rewarding effort that truly enhances the final product.
The true charm of this Toll House chocolate chip pie shines when served warm. The heat allows the chocolate chips to remain beautifully melted and gooey, creating an unforgettable texture with every bite. Pairing a warm slice with a cool, creamy topping like freshly whipped cream or a scoop of velvety vanilla ice cream creates a delightful contrast that is simply heavenly. For an added layer of indulgence, a drizzle of rich chocolate syrup or luscious caramel sauce makes for a fabulous addition. Get ready to experience pure bliss and swoon with every single, amazing bite!
“I have been making this pie for my son’s birthday dessert for 30 years. He still wants it every year! ⭐⭐⭐⭐⭐” — reader Suzi S.
Table of Contents
- Ingredients you’ll need
- How to make toll house pie
- Tips for the Perfect Cookie Pie
- Serving suggestions
- Get the recipe
- More chocolate chip cookie-inspired recipes
Essential Ingredients for Your Toll House Cookie Pie
Creating this spectacular Toll House cookie pie begins with a selection of readily available ingredients, most of which you likely already have in your pantry. Using high-quality ingredients will always yield the best results, so choose wisely!
- A single pie crust: Whether you opt for a homemade flaky crust or a convenient store-bought option, ensure it’s a 9-inch unbaked crust. A good crust provides the perfect foundation for our gooey cookie filling.
- Salted butter: For the most robust and balanced flavor, salted butter is recommended. If you’re using unsalted butter, simply add 1/4 teaspoon of salt to the recipe. Make sure your butter is softened to room temperature for optimal mixing.
- Brown sugar: You can use either light or dark brown sugar. Brown sugar adds moisture, depth of flavor, and contributes to that wonderfully chewy, gooey texture we all love in a cookie.
- Granulated sugar: Provides essential sweetness and helps with the overall structure and texture of the pie.
- All-purpose flour: The binding agent that gives the cookie pie its body and structure.
- Eggs: Large eggs are crucial for this recipe. When beaten until foamy, they help create the pie’s unique rise and tender, chewy texture, much like a brownie or a very thick cookie.
- Vanilla extract: A foundational flavor in any great chocolate chip cookie, pure vanilla extract enhances all the other sweet notes.
- Semi-sweet or bittersweet chocolate chips: The star of the show! Semi-sweet chips offer a classic balance, while bittersweet provides a more intense chocolate experience. Feel free to use your favorite.
- Walnuts (optional, but highly recommended): Chopped walnuts add a fantastic textural contrast and a nutty depth of flavor that complements the chocolate beautifully. If you’re not a fan of nuts, you can certainly omit them.
These simple ingredients, when combined with care, create a dessert that is more than the sum of its parts. Get ready to bake a pie that tastes like pure comfort!
How to Make the Best Toll House Cookie Pie
Creating this easy yet impressive Toll House cookie pie is a straightforward process. Follow these steps to achieve that perfect gooey center and golden-brown crust.
- Prepare your pie crust. Begin by preheating your oven to 325°F (160°C). Gently roll out your chosen pie crust – whether it’s homemade for that extra touch of perfection or a convenient store-bought option for speed – and carefully press it into a 9-inch pie dish. Ensure it fits snugly and extends slightly over the edges. Crimp the edges decoratively as desired. If your pie dish is larger or deeper than a standard 1 1/2 inches, just be aware that the cookie layer will naturally be a bit thinner, though still delicious! Set the prepared crust aside.
- Beat eggs until light and foamy. This is a crucial step for achieving the unique rise and delightful texture of this pie. In the bowl of an electric mixer, beat the two large eggs on medium-high speed for about 2-3 minutes. You’re looking for them to become noticeably lighter in color, significantly increased in volume, and distinctly foamy. This process incorporates air, contributing to the pie’s tender, chewy crumb.
- Gently stir in remaining ingredients. Reduce the mixer speed to low. Add the all-purpose flour, granulated sugar, brown sugar, and vanilla extract to the beaten eggs. Mix on low speed just until the dry ingredients are barely combined. Next, add the cubed, softened salted butter. Increase the mixer speed to medium and beat until the butter is fully incorporated into the mixture and the batter is smooth. Finally, remove the bowl from the mixer and, using a spatula or wooden spoon, gently stir in the semi-sweet chocolate chips and chopped walnuts (if using) by hand. Be careful not to overmix or deflate the airy batter you created with the eggs.
- Spread into the prepared pie crust. The chocolate chip cookie dough batter for this pie should have a unique consistency – it will be thicker than traditional cake batter but noticeably softer than a typical drop cookie dough. Carefully spoon the batter into the unbaked pie crust. Use your spatula to gently spread it into an even layer, ensuring the filling is distributed uniformly for consistent baking. For an extra visual appeal and chocolatey punch, scatter a few more chocolate chips and a sprinkle of nuts over the top of the batter before baking.
- Bake to golden perfection. Place the pie in your preheated 325°F (160°C) oven and bake for approximately 1 hour. Baking time can vary slightly depending on your oven, so keep an eye on it. The pie is ready when the top is a beautiful golden brown, and if you carefully insert a knife halfway between the center and the edge, it should come out clean. The center might still appear slightly soft, and that’s perfectly normal for a gooey cookie pie.
- Allow it to set (partially). Once baked, carefully remove the pie from the oven and place it on a wire rack to cool. It’s essential to let it sit for about 20-30 minutes. This crucial resting period allows the center of the pie to finish setting up and firming slightly, preventing it from being too runny when sliced.
- Serve warm for ultimate enjoyment. The golden rule for this Toll House cookie pie: don’t let it cool completely! It’s truly best served warm, allowing the chocolate to remain molten and the texture to be incredibly soft and inviting. Slice and serve warm, ideally with your chosen toppings like a generous scoop of vanilla ice cream or a dollop of fluffy whipped cream.
Tips for the Perfect Toll House Cookie Pie
Achieving cookie pie perfection is easy with a few simple tips:
- Room Temperature Butter is Key: Ensure your butter is truly at room temperature. It should be soft enough to indent with your finger without melting. Cold butter won’t cream properly, and melted butter will lead to a greasy, dense pie.
- Don’t Overmix: After adding the flour and particularly after folding in the chocolate chips and nuts, mix just until combined. Overmixing develops gluten, which can make your pie tough instead of tender and gooey.
- Even Spreading: Take a moment to spread the batter evenly in the pie crust. This ensures consistent baking, preventing some parts from being overcooked while others are undercooked.
- Monitor Your Oven: Ovens can vary. If your pie seems to be browning too quickly on top, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. The knife test for doneness is more reliable than strictly adhering to the cooking time.
- Quality Chocolate: While semi-sweet chocolate chips are classic, feel free to experiment with different types of chocolate, such as milk chocolate chips for a sweeter pie or chopped bittersweet chocolate bars for a more intense flavor.
- Nut Variations: If you’re not a fan of walnuts, pecans are a delicious substitute. You can also omit nuts entirely for a pure chocolate experience.
- Cooling is Crucial (But Not Complete Cooling!): The 20-30 minute cooling period allows the pie’s custardy center to set up. Skipping this step might result in a very runny slice. However, don’t let it cool completely, as it’s best enjoyed warm!
Delightful Serving Suggestions
This Toll House cookie pie absolutely shines with the right toppings! Picking one or more of these delectable additions will take your dessert experience from great to truly unforgettable. Trust us, you won’t regret it.
- Scoops of vanilla ice cream: The classic pairing! The cold, creamy ice cream melts slightly into the warm, gooey pie, creating an incredible harmony of temperatures and textures.
- Sweetened vanilla whipped cream: Light, airy, and delicately sweet, whipped cream adds a cloud-like contrast to the rich pie. A homemade version is always superior!
- Chocolate sauce or hot fudge sauce: Double down on the chocolate indulgence with a luscious drizzle. Hot fudge is especially delightful, creating an extra layer of warmth and richness.
- Caramel sauce: The buttery, sweet notes of caramel beautifully complement the chocolate and cookie flavors, adding another dimension of decadence.
Don’t limit yourself to just one – a combination of ice cream and a drizzle of sauce is a surefire way to impress any dessert lover!
Get the Full Recipe Details
Toll House Cookie Pie
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Ingredients
- 1 unbaked 9-inch pie crust
- 2 large eggs
- ½ cup (62 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (105 grams) packed light or dark brown sugar
- 2 teaspoons vanilla extract
- ¾ cup (160 grams) salted butter , cubed, softened to room temperature
- 1 cup (170 grams) semi-sweet chocolate chips (170 grams)
- 1 cup (113 grams) chopped walnuts (113 grams)
- Whipped cream or vanilla ice cream , for serving
Equipment
Instructions
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Preheat the oven to 325°F (160°C). Roll out your unbaked 9-inch pie crust and carefully press it into a 9-inch pie dish, crimping the edges as desired. Set aside.
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In the bowl of an electric mixer, beat the large eggs on high speed until they are light, fluffy, and foamy, which should take about 2-3 minutes. This step incorporates air, vital for the pie’s unique texture. Add the all-purpose flour, granulated sugar, light or dark brown sugar, and vanilla extract. Mix on low speed until all ingredients are just combined. Then, add the cubed, softened salted butter and beat on medium speed until it is fully incorporated into the batter, ensuring a smooth mixture. Remove the bowl from the mixer and, with a spatula or spoon, gently fold in the semi-sweet chocolate chips and chopped walnuts (if using) by hand, being careful not to overmix.
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Spoon the prepared cookie dough batter into the pie shell. Use your spatula to spread it evenly into an even layer across the crust. For extra visual appeal and chocolate goodness, you may add more chocolate chips on top if desired.
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Bake the pie in the preheated oven for approximately 1 hour. The pie is done when the top is golden brown and a knife inserted halfway between the edge and the center comes out clean. Note that the very center might still be slightly gooey, which is desired for this type of pie.
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Once baked, cool the pie on a wire rack for 20-30 minutes. This crucial cooling time allows the center of the pie to finish setting up, preventing it from being too runny when sliced. However, do not let it cool completely! Serve the pie warm to enjoy its gooey texture and melted chocolate, accompanied by whipped cream, ice cream, or other desired toppings.
Notes
- If using unsalted butter, remember to add 1/4 teaspoon of salt to the recipe to balance the flavors. It’s essential that the butter is softened to room temperature, but not melted, for the best batter consistency. Cubing the butter before adding it to the mixer helps it incorporate more easily and quickly.
- This recipe has been lovingly adapted from the classic Nestle Toll House Chocolate Chip Pie, with minor adjustments for enhanced flavor and texture.
This recipe was originally published in April 2010. In 2020, the photos were updated. In 2025, I added more detailed recipe tips, clarified the baking instructions for a smoother experience, and expanded on the preparation steps to ensure everyone can achieve the perfect gooey Toll House Cookie Pie.
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