Classic Toll House Chocolate Chip Pie Recipe

Toll House Pie is a luscious, easy-to-make dessert that captures the flavor of a warm chocolate chip cookie in pie form. Its gooey center, crisp edges and rich chocolate make it a crowd-pleaser for family gatherings, potlucks, or a cozy night in.

close up of cookie pie top — This pie is one of my favorites!

Every Fourth of July my dad used to make two versions of this Toll House Cookie Pie — one with walnuts and one without. Both disappeared quickly, and for good reason: rich chocolate chips, buttery filling, and the familiar cookie-dough flavor baked inside a flaky crust.

toll house pie slice close up — I love any and all versions of this pie!

If you enjoy warm, gooey chocolate chip cookies, you’ll love this pie. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.

What is Toll House Pie?

Toll House Pie, also called a Toll House Cookie Pie or chocolate chip pie, is essentially a large cookie filling baked in a pie crust. It traces its name to the Toll House brand that popularized chocolate chip cookie recipes, and over time this pie adaptation became a classic dessert in many American kitchens.

What you need for Toll House Pie

Pie crust — A 9-inch deep-dish pie crust works best. Premade frozen deep-dish crusts that are thawed before filling are convenient and give great results.

Filling — The cookie-style filling uses eggs, flour, granulated sugar, brown sugar, butter, vanilla, chocolate chips, and optional walnuts or other mix-ins.

toll house pie ingredients — You only need a few ingredients for this tasty dessert!

whole uncut pies — You might want to make two since everyone will want seconds!

Do you have to use walnuts?

No — walnuts are optional. They add texture and help the pie hold its shape. If you omit nuts, increase the flour by 1/4 cup (use 3/4 cup total) to help the pie set, and allow the pie to cool a little longer before slicing so the filling firms up.

How to make Toll House Pie

Preheat the oven to 325°F (163°C).
In a mixer, beat 2 large eggs on high until foamy.
Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar; mix until combined.
Beat in 3/4 cup softened salted butter and 1 teaspoon vanilla until smooth.
Mix in 1/2 cup all-purpose flour (or 3/4 cup if you are not using nuts).
Fold in 1 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts if desired.
Pour the filling into an unbaked, thawed 9-inch deep-dish pie crust. Place the pie on a baking sheet for easy handling.
Bake for 55–60 minutes, or until the top is golden and a knife inserted halfway between the edge and center comes out clean.
Let the pie set for about 20 minutes before slicing (longer if no nuts were used). Serve warm or at room temperature.

foamy whisked eggs — Whisk the eggs until foamy for a light filling.

sugars mixed into egg — Sugars add sweetness and structure.

butter mixed into pie filling — Butter helps create that cookie-like texture.

folded in chocolate chips and walnuts into pie filling — Fold in the chocolate chips and nuts gently.

Pie crust tips

If you only have a standard pie crust (not deep-dish), remove 1/2 cup of batter before baking to prevent overflow. Premade regular crusts, premade deep-dish crusts, or store-bought crusts pressed into your own pie dish all work well.

deep dish m&m pie — Deep-dish crusts leave room for a thick filling.

deep dish chocolate chip pie — Crimp or leave the extra crust simple—either looks great.

Serving suggestions and variations

Serve Toll House Pie warm with vanilla ice cream or whipped cream. Here are a few tasty variations:

Nuts: Swap walnuts for pecans, or omit nuts entirely.
Colorful Candy: Use M&Ms instead of chocolate chips for a festive look and chewy texture.
Sweet and Salty: Chop candy bars like Snickers and mix with pretzel pieces for a salty-sweet twist.

toll house pie 4th of July decorated — A red, white and blue M&M version makes the pie festive for holidays.

Storage and make-ahead

Cover leftover pie with plastic wrap and refrigerate. It will keep well for 4–5 days. You can make the pie 1–2 days ahead; chill until ready to serve.

When chilled completely, chocolate chips or candies sometimes sink to the bottom. Reheating a slice briefly restores molten chocolate throughout the piece.

chocolate chip pie slice showing m&ms at the bottome — Even if M&Ms settle, reheating makes every bite melty again.

How to reheat

Warm a single slice in the microwave for 20-second intervals until heated through, or heat the whole pie at 300°F for 10–15 minutes until warmed to your liking. A warm slice with cold ice cream is especially delicious.

Recipe: Toll House Pie

Ingredients (9-inch pie, serves about 10)

1 — 9-inch deep-dish pie crust (thawed)
2 large eggs
1/2 cup all-purpose flour (increase to 3/4 cup if omitting nuts)
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup salted butter, at room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 325°F (163°C).
Beat eggs on high in a stand mixer or with a hand mixer until foamy.
Add both sugars and mix until combined.
Beat in softened butter and vanilla until smooth.
Stir in flour, then fold in chocolate chips and walnuts (if using).
Pour the filling into the unbaked, thawed pie crust and place on a baking sheet.
Bake 55–60 minutes, or until the top is golden and a knife inserted near the center comes out clean.
Allow the pie to cool for about 20 minutes to set (longer if no nuts are used). Serve warm or at room temperature.

Notes

If you only have a regular pie crust, remove 1/2 cup of batter to prevent overflow.
Omitting nuts requires a little more flour (3/4 cup) and more cooling time so slices hold together.
Substitute M&Ms for chocolate chips to make a colorful, festive version.
This pie is best enjoyed warm; leftover slices reheat very well.

Nutrition (approximate per serving)