Toll House Pie is a delightful treat perfect for bakers of all skill levels, from beginner to advanced! It combines everything you adore about a chocolate chip cookie with the buttery goodness of a flaky homemade pie crust. This simple yet indulgent dessert is a chocolate chip cookie lover’s ultimate dream come true.
INGREDIENTS
Pie Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons solid shortening (butter-flavored or regular Crisco recommended)
- 1/4 cup + 2 tablespoons cold water
Filling:
- 3/4 cup unsalted butter, at room temperature (do not melt!)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (use 3/4 cup if omitting nuts)
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup coarsely chopped walnuts or pecans
INSTRUCTIONS
Preheat the Oven:
- Preheat your oven to 325°F. Position the oven rack in the center.
Prepare the Pie Crust:
- In a medium-sized bowl, cut the shortening into the flour and salt until the mixture forms small, pea-sized crumbs.
- Add all the cold water at once and mix with a fork until the dough begins to form a ball. Avoid overmixing.
- Lightly flour a flat surface and roll out the dough. Transfer it to a 9-inch pie plate (1 to 1.5 inches deep).
- Gently press the dough into the corners of the plate and crimp the edges.
- Place the prepared pie crust in the freezer while you prepare the filling.
Prepare the Filling:
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides as needed. Ensure there are no visible butter pieces.
- Add the eggs one at a time, followed by the vanilla, and mix on medium speed for about 1 minute, scraping down the sides once. Turn off the mixer.
- Add the flour, salt, and chocolate chips all at once. Mix until just combined.
- If using nuts, fold them in gently. If omitting nuts, add an extra 1/4 cup of flour to the batter.
Assemble the Pie:
- Spoon the filling into the unbaked pie crust.
- Bake on the center rack for about 50 minutes or until a knife inserted halfway between the center and the crust comes out clean.
- Let the pie cool for at least 30 minutes before serving.
- For a decorative touch, press a few chocolate chips into the top of the warm pie after baking.
NOTES
- Prepare the crust first and freeze it while making the filling. No need to cover if freezing for less than an hour.
- Pie crust can be made ahead and refrigerated (wrapped in plastic wrap) for 1–2 days or frozen for up to two weeks.
- The filling should be slightly sticky but not runny. Avoid melting the butter for the best consistency.
- You can assemble the pie and refrigerate it (covered tightly) for up to a day before baking.
- For refrigerated or frozen crusts, preheat the oven for at least 30 minutes before baking.
- Use a pie plate that is 1 to 1.5 inches deep. If the pie plate is deeper, the filling may not completely fill it.
Enjoy this rich and indulgent dessert that’s perfect for chocolate chip cookie lovers!
