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 dessert 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.
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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!!
Want even more chocolate? Try making a chocolate pie crust for this pie!
Deep Dish Toll House Pie
Ingredients
- 1 deep dish pie crust
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1¼ cups butter melted and cooled to room temperature
- 1 Tablespoon vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat oven to 325°F
- In a large bowl, beat eggs until frothy.3 large eggs
- 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.¾ cup all-purpose flour, ¾ cup granulated sugar, ¾ cup light brown sugar
- Stir in melted butter, vanilla, and chocolate chips.1¼ cups butter, 1 Tablespoon vanilla extract, 1½ cups chocolate chips
- Pour mixture into a prepared pie shell.1 deep dish pie crust
- 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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My pie is overflowing!!
Oh no! This one definitely requires a deep dish pie pan.
There must be a typo in the recipe. I baked it according to the recipe above. It overflowed the deep dish pie pan and didn’t cook completely.
It’s meant to stay a little bit gooey. It is a very full pie, but I haven’t had it overflow on me before. I’m sorry that happened to you.
Should this have been egg yolks only rather than 3 whole eggs? I made two and they are in the oven but your filling is thick and mine definitely is not. Followed exactly. ????
No. It is whole eggs. If your butter was still hot, it may have looked runnier than mine. Otherwise, I am not sure what the difference would be.
Is the pie filling suppose to be firm the cookie dough? Mine was very soupy!
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?
This pie looks so good! I used to make something like this years ago, and lost the recipe. Now I have a new one!
Yay! Hopefully it is as good as you remember!
I am going to try and make this with a combo of peanut butter chips and chocolate chips!
-Kristen
That sounds soooo good!
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
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!
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!
Yay! It brings back such fun memories, doesn't it?
I love Toll House Pie and your version looks amazing
Thank you!
Mom's always have the best suggestions! I love Toll House pie! It's been so long since I've made it. I love that it's deep dish.
Moms do know their stuff sometimes! The extra filling makes the pie extra good!