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Toll House Chocolate Chip Cookie Pie

This delicious pie brings the comforting flavor of a chocolate chip cookie in a sliceable form, perfect for family gatherings and special occasions.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Baked Dessert, Dessert
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 unbaked 9-inch unbaked 9-inch pie crust Store-bought or homemade
  • 2 large large eggs
  • 1/2 cup all-purpose flour (62 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup packed light or dark brown sugar (105 g)
  • 2 teaspoons vanilla extract
  • 3/4 cup salted butter, cubed and softened (160 g)
  • 1 cup semi-sweet chocolate chips (170 g), plus extra for the top if desired
  • 1 cup chopped walnuts (113 g)

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. Fit the unbaked pie crust into a 9-inch pie dish, then crimp the edges and set aside.
Mixing
  1. In a stand mixer or with a hand mixer, beat the eggs on high for 2 to 3 minutes until they look light and foamy.
  2. Add the flour, both sugars, and the vanilla extract. Mix on low just until combined.
  3. Add the cubed softened butter and beat until fully worked in.
  4. Fold in the chocolate chips and walnuts by hand.
Baking
  1. Spread the batter evenly into the pie crust, and sprinkle a few extra chocolate chips on top if desired.
  2. Bake for about 1 hour, until the top is golden brown and a knife inserted comes out clean.
Cooling and Serving
  1. Let the pie cool on a wire rack for 20 to 30 minutes before slicing.
  2. Serve warm with whipped cream or vanilla ice cream.

Notes

For best results, use good-quality semi-sweet chocolate chips. Check for doneness around 55 minutes to prevent overbaking. Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.