If you like soft and gooey chocolate chip cookies, toll house pie is for you. This recipe has more filling than most for extra goodness in every bite!
The perfect mix of buttery, brown sugary, chocolate chip-y goodness baked into a pie shell. The flaky crust helps deliver a filling that highlights the best part of a chocolate chip cookie.
This recipe is extra good because there is extra filling waiting between the crackly top and the pie crust bottom!
I was looking for a simple desert to make and bring to family dinner. I like to use our weekly get togethers as a testing ground for desserts.
Not only do I get a chorus of opinions, which is nice (most of the time!) But I also have a group of family members who are used to being served something with a slice cut out already…. or having to wait for a picture to be taken before they eat.
We had a really busy weekend planned, so I needed something that would come together quickly. Plus it had to be easy to transport and ok with sitting in the car for a few hours while we went to a birthday party.
Luckily Toll House pie is a winner on all of these fronts! It only takes a few minutes to put together the filling and it is made of things you are likely to already have on hand.
Once baked and cooled, it is perfectly easy to take from here to there. I just popped it in my pie box and we were off for an afternoon of bowling followed by dinner and dessert at my parents’.
Of course I searched my own site for the recipe as I knew MiMi had shared it early on. So early on that practically nobody had seen it.
It seemed like the right thing to do to reshare it with you. If you have never had a Toll House pie, you don’t know what you are missing and I need to help you find your way!
If you have had one before, you likely haven’t had it like this. There is more filling here for your enjoyment after all!!
I’ll let you see some of the original post:
Toll house pie is a family tradition. Whenever it was time to bring a pie to school for pi day or something, MiMi almost always suggested Toll House Pie.
Just thinking of it makes me hungry. I had been thinking about making one, but with all of the other pies we have had recently, I just couldn’t bring myself to do it.
MiMi woke up today thinking about it too. When she saw my mention of one in a post, she had to make one. So we had toll house pie after all!
If you’ve never had a toll house pie, it is like a gooey chocolate chip cookie in pie form. Think about that for a second! Yum!
Homemade chocolate cookies were almost a staple in our home when our children were younger. When I came across the recipe for tollhouse pie I knew I had to try it.
Since I have a large pie dish I decided to make the recipe larger than called for. The original recipe fell a little short. I recommend putting a cookie sheet under the pie tin just in case.
-MiMi
More of MiMi’s famous pie recipes:
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Deep Dish Toll House Pie
If you like soft and gooey chocolate chip cookies, toll house pie is for you. This recipe has more filling than most for extra goodness in every bite!
Ingredients
- 1 pie crust
- 3 large eggs
- 3/4 cup all purpose flour
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 1/4 cups butter, melted and cooled to room temperature
- 1 Tablespoon vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 325°F
- In a large bowl, beat eggs until frothy.
- Use 1 Tablespoon of flour and mix it in with the chocolate chips to keep them from sinking.
- Add the remainder of the flour, sugar and brown sugar to the eggs. Beat until well blended.
- Stir in melted butter and chocolate chips.
- Pour mixture into a prepared pie shell.
- Bake at 325°F for 50 minutes to an hour. You may want to cover the edges of the crust if they are getting too brown.
- Allow to cool before slicing. Serve at room temperature.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 478Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 97mgSodium: 236mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.
Goof
Thursday 22nd of August 2019
Is the pie filling suppose to be firm the cookie dough? Mine was very soupy!
Carlee
Friday 23rd of August 2019
It should be a little gooey, but not soupy. The top should have a crust over it but the inside will be soft. A slice should hold its shape if it's cooled. Was it hot when you cut it?
[email protected]
Wednesday 6th of March 2019
This pie looks so good! I used to make something like this years ago, and lost the recipe. Now I have a new one!
Carlee
Thursday 14th of March 2019
Yay! Hopefully it is as good as you remember!
Anonymous
Monday 4th of March 2019
I am going to try and make this with a combo of peanut butter chips and chocolate chips!
-Kristen
Carlee
Thursday 14th of March 2019
That sounds soooo good!
The girl is Mine
Sunday 3rd of March 2019
1 1/4 cups of butter or 1 1/4 STICK of butter? i just made this and 1 1/4 cup butter is 2 and a half sticks, which is way different than a stick and a half. i question because the butter seeped out from under the crust into the bottom of my oven. smells heavenly, though, and will still get eaten, lol
Carlee
Monday 4th of March 2019
I know, it seems like a lot, but it really is 1 1/4 cups of butter. It is tempting to back down on it a bit and see how it goes, but that is the ration of ingredients we've always used. It is a VERY full pie, with more filling than most toll house pie recipes. I hope you enjoyed it even if it did make a bit of a mess!
Liz @ Books n' Cooks
Saturday 2nd of March 2019
LOVE LOVE LOVE! This was my favorite dessert at my college dining hall, and I love it - exactly how you made it - to this day!
Carlee
Monday 4th of March 2019
Yay! It brings back such fun memories, doesn't it?