This Toll House Pie recipe is gooey, rich, and easy to make. After all, can you really go wrong with a chocolate chip pie?
Even if your family isn’t a love of pies, I think they’ll make an exception for Toll House Pie. 😉 My kiddos did!
I’m going to warn you, this thing is rich. Like really rich. I know pies are normally cup into 8 pieces, I’d definitely cut this into 10 and be sure to serve it with a scoop of ice cream or freshly whipped cream. It makes the perfect combination.
This recipe is a chocolate chip pie, but the consistency is nothing like a chocolate chip cookie. The pie will be gooey and soft in the middle with a thin brown crust on the top. The best way I can think to describe it is the very center of a large, slightly under done cookie. Only it’s not under done – this Toll House Pie cooks for an hour. It’s just the way it’s supposed to be!
This is one of those recipes that one you’ve made 2 times, you won’t even need to look at the recipe again. It’s that simple and still perfect for serving to company.
What are your favorite easy desserts? If you are looking for the easiest cookie recipe in the world (a great recipe for kids to make), check out this flourless peanut butter cookie recipe!
Toll House Pie Tips
- Let your eggs come to room temperature and be sure you beat them until foamy. This recipe doesn’t use baking power or soda so the the foamy eggs help it rise. Don’t skip this step!
- Be sure your butter is room temperature. That means not melted but not cold either.
- The chocolate chips like to settle at the bottom of the pie. To keep this from happening, toss your chocolate chips with a tablespoon of flour before stirring them into the dough.
- Add these ingredients! The original recipe does not call for salt or vanilla. I suggest adding them in. I do 1/4 teaspoon of salt and 1 teaspoon of vanilla extract. So good.
- You can make your own single pie crust or use a purchased, uncooked, thawed crust.
- Check the pie at 50 minutes, but it will likely need the full 60. Unless your oven cooks hot, then you might need to adjust.
- Let it cool! Don’t try to cut it straight out of the oven. Let it cool at least a couple hours. (And don’t forget to cut it into 10.)
- Do serve it with ice cream or whipped cream. It’s the perfect combination!
Don’t let the number of tips make it seem intimidating. This really is a super simple 1 bowl dessert to make. If the pie crust is already made, you can have this in the oven in 5 minutes.
Toll House Pie (aka Chocolate Chip Pie) Recipe
- 1 9 inch, unbaked pie crust (see notes)
- 2 large eggs, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup plus 1 tablespoon flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup butter, room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans, optional (I omit these)
- Ice cream or whipped cream, to serve
- Preheat oven to 325 degrees.
- Beat eggs on high speed until foamy. (Will take several minutes.)
- Beat in ½ cup flour, both sugars, salt, and vanilla.
- Toss the chocolate chips with 1-2 tablespoons of flour. Stir into batter (also stir in nuts, if using).
- Spoon into the pie shell.
- Bake for 55-60 minutes.
- Let cool on a cooling rack a couple hours before serving.
- Cut into 10 slices and serve with ice cream or whipped cream.
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Have you made Toll House Pie before? What are you favorite simple desserts?
