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Toll House Pie

Copy Cat Recipe - aka Chocolate Chip Cookie Pie

"Toll House Pie, or Chocolate Chip Cookie Pie, is rich, chocolatey and 100% delicious! It’s a decadent dessert enjoyed warm with a scoop of ice cream!"

What is Toll House Pie?

Imagine a delicious gooey chocolate chip cookie baked in a pie crust….yeah, it’s SO good!  Whether you call it the Original Toll House Pie, Chocolate Chip Cookie Pie or whatever else, I have a feeling you’ll fall in love!  

Why is it called Toll House Pie?

According to the New Yorker Magazine, Ruth Wakefield and her husband ran the Toll House Inn in Whitman, Massachusetts. They pressed some of their cookie dough into a pie crust, baked it and the visitors loved it. In 1939 Wakefield gave Nestle the rights to the chocolate chip cookie recipe (and the Toll House name) for one dollar!  

Toll House Pie - aka - Chocolate Chip Cookie Pie

Servings – 10 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients:

  • 2 eggs

  • 1/2 cup flour

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 3/4 cup salted butter, softened - but not melted!

  • 1 teaspoon vanilla

  • 1 cup semi-sweet chocolate chips

  • 1 cup chopped pecans or walnuts, optional

  • One 9-inch pie crust, my Flakey Homemade Pie Crust is excellent if you’ve got a little extra time on your hands


Preheat oven to 325°F.

In a large bowl (or the bowl of a stand mixer), whisk the eggs until foamy.

Add the flour, sugar and brown sugar and mix well.

Mix in the softened butter and vanilla and then the chocolate chips and nuts (if using).

Pour the batter into your prepared pie crust and smooth the top.

Bake for 50-60 minutes, or until a toothpick halfway between the center and the pie crust comes out clean.


How to Serve:

This Toll House Cookie Pie is great served warm or at room temperature.  I like to serve warm slices of Toll House Pie warm with a scoop of vanilla ice cream. A dollop of whipped cream would do, also, but there’s just something about a melty scoop of ice cream on a warm pie! Then add a quick drizzle of chocolate syrup or hot fudge over the pie and you’ll have a treat nobody can resist! 

How to Store:

As for leftovers... If there is any... they do not need to be refrigerated, but will stay good a couple days longer if they are. Store on the counter covered with plastic wrap for up to 3 days or in the fridge for up to 5 days. You can also freeze leftover slices in freezer bags for 2-3 months.


Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg

"In my opinion, it’s not necessarily better or worse, it’s just different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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