Copycat Toll House Pie (aka Chocolate Chip Cookie Pie) — The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!
Better-Than-Nestle Toll House Pie
For those of you who read my site regularly, you know I am not a pie maker. So for me to post a pie recipe, it means this is one damn good pie.
This chocolate chip cookie pie is rich, decadent, and the filling tastes like the center of an under-baked and extremely chocolaty chocolate chip cookie. Gooey perfection.
The batter tastes like the best chocolate chip cookie dough of your life. It’s over the top good. I didn’t even want to bake the chocolate chip pie because eating the batter was so amazing.
It’s an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter. Normally butter and sugar are beaten together first and once you add the flour, beating only as much as is necessary to incorporate the flour is the way to go but not with this recipe.
Chocolate Chip Cookie Pie Ingredients
To make this homemade cookie dough pie, you’ll need:
- Eggs
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Salt
- Unsalted butter
- Semi-sweet chocolate chips
- Deep-dish pie shell
How to Make Chocolate Chip Cookie Pie
This Tollhouse cookie pie is quick and easy to make. Since the cookie dough is baked in a pie shell, there’s no need to chill it beforehand. Win!
Here’s an overview of how the chocolate chip pie is prepared:
- Beat the eggs until foamy and then add in the flour, sugars, vanilla, and salt.
- Add in the softened butter and beat creamy and incorporated.
- Add the chocolate chips in last.
- Turn the chocolate chip pie batter into the pre-made pie shell and bake until a toothpick or knife inserted halfway between the center and the edge comes out clean. (If you prefer less gooeyness, bake 5 to 10 minutes longer than stated in the recipe card below.)
- Place the chocolate chip cookie pie on wire rack to cool for at least 2 hours before slicing and serving.
Frequently Asked Questions
Yes, you’re welcome to use milk or white chocolate chips instead of semi-sweet, if that’s what you prefer.
Or use a mixture of chocolate chips to make this chocolate chip cookie pie!
Yes, although you don’t want to use more than 1 1/4 cups mix-ins total, otherwise your Toll House pie may overflow in the oven.
Chopped nuts, dried fruit, butterscotch chips, and chocolate chunks would all be great additions!
Yes! Just like regular chocolate chip cookies, this copycat Toll House pie stays fresh for a couple of days.
If you want to reheat it, I would slice a piece and zap in microwave for a few seconds. I wouldn’t return the whole pie to the oven to reheat as that could potentially dry out the cookie dough.
I’m sure it technically could, but if you go that route it’d be easiest to just bake two separate chocolate chip cookie pies.
The pie already takes quite a long time to bake in the oven, and I worry that if you tried to bake it in a 9×13-inch dish the center would take even longer to cook through.
Tips for Making the BEST Chocolate Chip Pie
Pie crust:
This is an easy Toll House cookie pie recipe and I used frozen pie crust to keep it even easier. If you are into making crust, you can use this all-butter pie crust recipe.
I avoid making pie crust whenever possible, and with all the chocolaty goodness going on, no one paid much attention to the crust.
Chocolate chips:
I used 1 1/4 cups of chocolate chips and the chocolate chip pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom, forming a chocolate layer.
You could scale the chips back to 1 cup if you’re not as big of a chocolate fiend as I am.
Toppings:
I added hot fudge at the end, not because the Toll House pie needed any more chocolate but because upon cooling, the domed top cracked slightly around the perimeter.
To pretty it up, the hot fudge is a nice touch but not necessary. You could also try ice cream or whipped topping.
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Chocolate Chip Cookie Pie
Ingredients
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- ½ teaspoon salt, or to taste
- ¾ cup unsalted butter, 1 1/2 sticks, softened
- 1 ¼ cups semi-sweet chocolate chips
- 1 unbaked 9-inch deep-dish pie shell, 4-cup volume, thawed completely (or substitute with your favorite homemade buttery pie crust)
- ⅓ cup hot fudge, homemade or store-bought, optional for drizzling
Instructions
- Preheat oven to 325ºF.
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
- Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Optionally before serving, evenly drizzle with hot fudge.
- Alternatively, serve with ice cream or whipped topping.
Notes
- Pie will keep airtight at room temp for up to 5 days.
- Adapted from Nestle Toll House.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cookie Pie Recipes:
My FAVORITE PIE RECIPES and FAVORITE CHOCOLATE CHIP COOKIE RECIPES.
Loaded Soft and Chewy M&M’s Cookie Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy and always a big hit!
Triple Peanut Butter Cookie Pie — This fast and easy cookie pie has peanut butter worked in 3 different ways. If you’re a peanut butter lover, this is for you!
Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Gooey Chocolate Chip and Marshmallow Cookie Pie – The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!
Loaded Peanut Butter Cookie Pie — The cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big-time peanut butter flavor.
Peanut Butter S’mores Cookie Pie — Underneath the layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie!
Made this yesterday – decadent and delicious – a win win! Thanks for sharing!
Thanks for the five star review and I’m glad it was decadent and delicious!
What a great recipe for New Year’s eve! Thanks for the suggestion
I think it would be perfect!
I first thought it had a layer of brownie or chocolate on the bottom. Then I read the recipe. Wow! Amazing how the chocolate chips made it look. It sure looks yummy. My husband loves lots of chocolate.
It’s just pure melted chocolate and if he loves chocolate I’m sure he would love this!
Amazing cookie pie!! Hard to believe another year is almost over–hope you had a nice Christmas!
I said it before and will say it again, Averie has the most drool-worthy pictures, mesmerizing!
Thank you so much for the compliments I really appreciate it! I try hard to make my photography the best that I can make it. Thank you for noticing 😊
Oh my! This looks amazing!
Thank you so much! 😊
I am confused with the recipe and the picture of final product. The final product looks like brownie on the bottom, and choc chip cookie dough on top. But no where in recipe does it address the brownie layer. Is this recipe that goes with picture, and will my final product look like the picture?
If you make as written, it should turn out like my photos, however everyone’s skills in the kitchen are somewhat different so I cannot promise your photos will look *exactly* like mine. Enjoy!
I made this for my Pi Day (3/14) for Pi(e) Day at my school – I’m a high school math teacher. Man, it was a HUGE hit. Everyone else brought in store-bought pies, but my homemade pie was one of the first to go. I received multiple requests for the recipe. :) Averie, your recipes NEVER disappoint, and they are always so easy. Thank you!
Thanks for trying the recipe and I sure wish I had a high school math teacher like you!! Thanks for the compliments on my recipes – and your students are very lucky to have you!
Hello all,
I’m thinking about making this for NYE. But I only have a 10in deep dish pie crust pan. Will the inch difference matter? Will the measurements change? Should I just go buy a 9inch crust? Help! Thanks guys.
I just saw this and hopefully you figured things out and enjoyed the pie.
Can this be made ahead and reheated?
It can be made in advance and reheated if you desire. I would slice a piece and zap in micro for a few seconds. I wouldn’t return the whole pie to the oven to reheat.
I was thinking of making these in to individual cupcake sizes…any thoughts on how much time to cook them for???
This isn’t a recipe I’d recommend doing as individual cupcake sizes. Trust me on that one. It bakes more like a pie than a cookie and you’d have a big mess on your hands in individual cupcakes.
Is it possible to serve this slightly warmed up? I know that could result in a bit of a melty mess, but I’m such a fan of warm chocolate chip cookies that I was hoping it would still work to serve these warm…
Yes, and yes it could be a melty mess but if you’re okay with that, go for it. Or just don’t let it cool much coming out of the oven. Enjoy!
I like the pie, looks very good and testy.
This. Looks. Amazing. Surely, flaxseed will work to replace the eggs. I have success with cookies but never with brownies. The ingredients just won’t emulsify, as brownies bake. *shrugs*
I don’t think I would try using flax seeds for eggs in this recipe. I’ve done that in vegan baking but in this recipe, I wouldn’t do it.
Not a pie maker?! Pretty sure your crack pie has been one of the most appreciated recipes made from here to date :D
I actually cannot wait to try this one out! Cheers!
Thanks for the compliments :)
OMG This looks exactly like the TollHouse Pie the HomeEc class in my high school would make and sell for $2.50 a slice at lunch. How I wish I still had that metabolism so I could consume unholy amounts of this pie. So excited to make this!
It sounds similar just based on your title of it and yes…we all wish we had our h.s. metabolisms back :)