Original Toll House Pie is a recipe for a beginner to advanced pie maker! Everything you love in a chocolate chip cookie, baked into a flaky homemade pie crust. This easy to make dessert is the ultimate chocolate chip cookie lover’s dream.
Original Toll House Pie and a little history
What’s better than combining chocolate chip cookie dough and pie crust in one dessert? Nothing! This recipe for Original Toll House Pie is next level in my book. Think about it. An under-baked cookie surrounded by flaky pie crust. Topped with a scoop of vanilla ice cream. Ahhhhhhh. A true American classic.
The original Toll House cookie was developed by Ruth Graves and Sue Brides in Massachusetts in 1938. The story goes they wanted to serve a new dessert at the Toll House Inn. They used a broken up chocolate bar and placed into cookie dough and it was an instant hit. The rest is history!
Best pie crust Ever!
Nestle Toll House Chocolate Chip Pie combines the best of the cookie and pie world all mixed into one irresistible treat. I love to make homemade crust, because nothing is as good as homemade. This pie crust is one I have been using since 1982 and it’s a family classic. A few simple ingredients are needed: flour, salt, shortening, water. That’s it.
So simple and so easy to make. I reduce the amount of shortening in a single crust pie to avoid shrinkage of the crust. Refrigeration or freezing of the crust also helps with shrinkage issues while baking. Follow tips in the recipe notes for best results!
Easy Chocolate Chip Pie
Original Toll House Pie is seriously the easiest dessert to make. If you are looking for a pie recipe to boost your confidence, this. is. it. The pie crust is so simple and easy to work with. If you are tentative about the crust, you can purchase a store bought frozen crust.
I promise if you take the extra 10 minutes to make your own crust you won’t be sorry! After making the crust, and placing in fridge, mix up the filling, spoon into the prepared crust, bake and enjoy. I’m serious when I say this is one of the easiest and most delicious pie recipes you will ever make!
Remember when making this filling, it is a bit more wet than a regular chocolate chip cookie dough. Less flour is used to create a gooey center. If you love to eat Toll House chocolate chip cookie pie cold (my favorite), refrigerate before serving.
I often stick the cooked pie into the fridge to cool off quicker. I just place the cooked pie onto a cookie sheet and slide into the fridge for about 30 minutes until set. Of course, many people love this pie warm, served with a scoop of vanilla ice cream. Either way it is heavenly!
This post has been updated with new photos and a couple of edits to the recipe in 2019. Originally posted in May, 2012.
Original Toll House Pie
Original Toll House Pie is a classic chocolate chip cookie dough baked in a flaky homemade pie crust. Great recipe for beginner bakers!
- 1 cup flour
- 1/4 teaspoon salt
- 7 tablespoons solid shortening I like butter flavor and regular crisco
- 1/4 cup + 2 tablespoons cold water
- 3/4 cup unsalted butter at room temperature do not melt!
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup all purpose flour 3/4 cup flour if omitting nuts
- 1/2 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
- 1 cup coarsely chopped walnuts or pecans
Preheat oven to 325 degrees. Place rack on center of oven.
Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas.
Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix.
Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9x 1 or 1.5 inch pie plate.
Lightly press into the corners of the plate. Crimp the edges.
Place prepared crust into freezer while making filling. Fill and bake as directed above.
Cream butter and sugars together until light and fluffy, scraping down sides a couple of times. Mix until blended well and no pieces of butter are visible.
Add eggs, one at a time and vanilla to butter and sugar mixture. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer.
Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated. Add nuts and mix just until incorporated. If not using nuts, remember to add the additional 1/4 cup of flour to batter.
Spoon filling into unbaked pie shell.
Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.
Let cool for at least 30 minutes before serving.
Save a few chocolate chips to gently press into the top of the pie after baking while pie is still warm.
- Make the pie crust first so it can sit in the freezer while preparing the filling. I don’t cover the pie crust if it sits in the freezer for under an hour.
- The pie crust can be made ahead and covered with saran wrap and refrigerated for 1-2 days before baking. If freezing, the crust will stay frozen for up to two weeks before baking.
- The filling is slightly sticky, but not runny. Do not melt butter. Scrape the filling into the pie crust.
- The pie may be prepared and stored in fridge until ready to bake up to a day before if the crust is filled with cookie dough. Make sure to cover tightly.
- Preheat oven for at least 30 minutes before baking a refrigerated or frozen crust.
- The pie plate should be one to one and a half inch deep. If the pie plate is deep, the filling will not fill up the pie plate!
43 thoughts on “Original Toll House Pie”
Hi Si, I don't know if you remember me, but I want you to know how much I enjoy your blog, I check it weekly. I had to smile when you commented that is it baseball season and the field is covered with snow….so true….same here in Cedar City, Utah. Hope I see you sometime on the field. Keep Cooking. Kim Kringlen-Hansen
Of course I remember you Kim! What fun we had in Arizona last year! I hope to see you at a field somewhere soon 🙂
I made this tonight for FHE with some friends and it was definite hit. I'm sorry, but I used store bought crust. Love ya. 🙂
That looks sinfully delicious!
oh my gosh this looks like HEAVEN!! I have to try this!!
Looks delicious! Can it be reheated? We will be coming home from a late dinner and I don’t then want to have to pre heat and then bake for 50min.
Yes, you can reheat individual pieces. I just place in microwave for about 20 seconds per slice. Or you can reheat the entire pie in a 350 oven for about 10? minutes or until warmed. Thanks for reading ABK,
Hi Si. I am Nick Cash’s other sister. I have heard so much from my family about you that I decided I’d better check out your site. I’m excited to try your recipes! Thanks for sharing them with us.
Delicious! I make this pie gluten free since my two daughters and I have Celiac disease. I bake it without a crust, then substitute the regular flour for gluten free flour. We can’t tell the difference! Thanks so much!
I’m so glad you found something that works for your daughters, Laura! Thanks so much for sharing and for reading ABK,
Which brown sugar do you use? Light or dark? Thanks
Hi Lori, you can use either, but I usually use light brown sugar. Thanks for asking!
I have made this pie the last 3 Thanksgivings! It is always the first one gone! Everyone loves it! It has become a tradition now!! I’ll for sure be making it again this year!
If I wanted to make this a week in advance would I freeze it with the filling and then take it out and bake it on Thanksgiving day or should I bake it first then freeze it and just defrost it? Which way would taste best and would keep the integrity of the pie?
Hi Kristina, I would freeze the pie and let it unthaw for a couple of hours in the fridge, or on countertop for an hour- then bake it on Thanksgiving day. Make sure to seal it tightly with plastic wrap! Thanks for asking and for reading ABK!
I had never made a pie before trying this recipe. It was easy to follow step by step and it turn out great and tasted even better!
I’m so glad you made your first pie with this recipe, Sunny, it’s perfect for beginner bakers! Thanks for sharing and for reading ABK,
My brain doesn’t have the capacity to put 1 & 1/2 sticks of butter in a recipe and now that my pie has been in the oven I just realized I put 2 sticks in. Crossing my fingers it isn’t a total disaster! We will see and I will have to try to make again the right way 😂 thanks for all your great recipes!
Hi Angie, too much butter shouldn’t cause the pie to be a total disaster, but let me know how it turned out! Thank you for reading ABK,
I saw this on Instagram and wanted to give it a try to add to our thanksgiving pies. I have kids who were very wary of pie and this seemed like a compromise. It was a great recipe to have my kids help add ingredients as they already help make cookies, and it turned out so well. It’s pretty rich, but delicious, so it went a long way and my kids are asking to have it again onChristmas. I would make it for almost any occasion!
This recipe is one of my favorites, and so perfect for kids! I’m glad you enjoyed it, and thank you for sharing,
I followed every single step and read the notes carefully and it turned out perfect and so delicious. It’s definitely going to be a repeat recipe that I will pass onto my girls.
So glad to hear that, Mindy, this recipe will always be on my list of favorite holiday pies too. Thanks for sharing and for reading ABK!
I made this pie for Friendsgiving and they are still talking about it! Do yourself a favor and make this pie!
Can you use a premade pie crust?
Hi Jen, yes you can use premade pie crust! Thanks for asking,
I have made this before using a different recipe. This one is by far better. It throws together with staple ingredients (because who doesn’t keep chocolate chips on hand 24/7?) I personally prefer it about 12 hours after it’s made. When it’s warm, you’ve just got warm cookies. When cooled and congealed, you have a pie. Also, this is beyond rich. I think you could serve 10 from one pie. Also, I want to try with milk chocolate chips, or even half of each. Even white chocolate with macadamia nuts would be insane. I used pecans, because walnuts give me cankers. I also cheated with a frozen pie crust. Next time I will try a scratch crust. Thank you, Si!
This is fantastic. Greatest fusion ever, of pie and chocolate chip cookies. I do question the amount of flour in the crust, though? Even when I looked at the recipe (I’ve made a lot of pies and like to experiment with different crust recipes), I wondered 1 cup of flour with 7 T of fat and 1/4 c water?? I ended up adding about another 1/3-1/2 c flour for it to come together. I did use a deep dish pie pan, and even though the filling goes to the top, it doesn’t overflow the crust. SUPER yummy!
I’m glad I’m not the only one having issues with the crust. Wayyyyyy too wet!
Hi I was wondering if the texture of this pie comes out more cake like or more like a chewy cookie?
Hi Stephanie, the texture of the pie turns out more like a gooey or soft cookie. Thank you for asking and for reading ABK!
If I have cookie dough already made can I just defrost that and maybe add some nuts if I’m using that?
Absolutely loved this pie!! And I agree, it is my favorite cold. I will definitely be making it again!
This pie was the first one I have made from scratch! It turned out perfect! Our entire family loved it!
Thanks so much Kelsey! I’m so glad you loved this recipe and congratulations on your first pie from scratch!!
Hi I want to make this I have a pampered chef cast iron 10 inch cookie skillet. Could I make it in this?
would cast iron be same Cook time?
Hi there could I use a cookie crust instead? It Graham crackers? (Store bought)
Do I use unsalted butter or salted butter ?
You may use either, I always purchase unsalted, but salted will work as well!
I’ve made this two thanksgivings in a row (one with my family and one with my in-laws) and it got devoured both times. I felt bad for the other people who made pies because nobody ate theirs haha. I needed to cook it much longer than the recipe said. Next time I will check the middle of the pie not halfway to the middle of the pie like the recipe says.
This is the recipe I have been looking for since eating Lisa Blair’s Tolhouse Pie at La Mansion Austin in the 1980’s. I tried many recipes but this is the ONE!!!! Thank you so much you have made me sooo very happy. The crispy texture on top is the clincher. I feel like I have arrived.
This pie is delicious and super simple to make. Will definitely be making this again!