Imagine taking the most beloved cookie in America and transforming it into a decadent, gooey pie that will have everyone begging for seconds. This Toll House Chocolate Chip Cookie Pie is not just a dessert – it's a culinary masterpiece that bridges the gap between classic chocolate chip cookies and a rich, warm pie. Whether you're looking to impress your family, wow your dinner guests, or simply treat yourself to the most irresistible dessert imaginable, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 unbaked pie crust
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center of the oven.
- Prepare the unbaked pie crust by gently placing it into a 9-inch pie dish, crimping the edges decoratively, and set aside.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth.
- Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually fold the flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared pie crust, spreading it evenly with a spatula.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean with a few moist crumbs.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes to allow the filling to set.
- Slice and serve warm, optionally topped with vanilla ice cream or whipped cream.
- Store any leftover pie covered at room temperature for up to 3 days.
Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Don't overmix the batter – mix just until ingredients are combined to keep the pie tender.
- For extra richness, use high-quality chocolate chips or a mix of milk and dark chocolate.
- Check the pie early – ovens can vary, so start checking around 40 minutes of baking.
- Let the pie cool completely for the best texture – the filling will set as it cools.
- For a picture-perfect presentation, serve warm with a scoop of vanilla ice cream.
- If the pie edges are browning too quickly, cover them with aluminum foil during baking.
- Use a glass or ceramic pie dish for even heat distribution.
- Make sure your butter is melted but not hot when mixing to prevent cooking the eggs.
- For a fun twist, add a sprinkle of sea salt on top before serving to enhance the chocolate flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
