Tollhouse Cookie Pie Dessert

Tollhouse Cookie Pie brings all the comfort of a gooey chocolate chip cookie to your dessert table in pie form. This crowd favorite is quick to prepare thanks to a store-bought crust and delivers a rich chewy filling that wins over guests of every age. Whenever I bake this pie my kitchen smells like a classic bakery and my family starts hovering around for a warm slice and a scoop of vanilla ice cream.

My first time making this Tollhouse cookie pie was for a potluck and not a single crumb came home with me. It has earned top-request status for birthdays and lazy Sunday treats.

Ingredients

• Refrigerated pie crust: makes the process easy and gives a tender base that holds up to the chewy filling choose one with real butter for best flavor
• Salted butter: creates that classic cookie richness and balances the sweetness choose high quality for the best flavor if using unsalted add a pinch of salt
• Granulated sugar and light brown sugar: add sweet depth and chewy texture darker brown sugar makes the filling extra rich and molasses forward
• Large eggs: help bind the pie and give it that creamy cookie center
• Vanilla extract: rounds out the flavors with a bakery aroma try pure vanilla for the best flavor
• All-purpose flour: provides structure to the filling scoop and level it so your pie does not get dense
• Tollhouse semi-sweet chocolate chips: offer the signature gooey chocolate pockets try to select chips with real cocoa butter for the smoothest melt
• Chopped walnuts: supply crunch and nutty flavor pick fresh nuts for the best texture or use pecans macadamia or leave out for a nut free version

Step-by-Step Instructions

Prepare Pie Plate:

Gently unroll the refrigerated pie crust and set it into a 9 inch pie plate pressing into the bottom and up the sides then crimp the edges for a classic look set aside while you make the filling

Cream Butter and Sugars:

In a large bowl use an electric mixer to cream together softened salted butter granulated sugar and light brown sugar for two full minutes until the mixture is light and fluffy this step dissolves the sugar and makes the pie filling extra smooth

Add Eggs and Vanilla:

Crack in the eggs and pour in pure vanilla extract mix until everything is thoroughly blended scraping down the sides of the bowl to ensure even mixing

Mix in Flour:

Add the all-purpose flour to the wet mixture and continue mixing until the flour is just incorporated do not overmix as this can make the pie dense

Stir in Chocolate Chips and Nuts:

Using a spatula stir in the Tollhouse semi-sweet chocolate chips and chopped walnuts gently fold until they are evenly spread through the dough

Fill and Smooth:

Spoon the dough into the prepared pie crust and smooth the top to the edges creating an even layer this helps the pie bake evenly and look picture perfect

Bake the Pie:

Bake in a preheated 325 degree oven for 55 to 65 minutes tent the pie with foil about 20 minutes in to prevent overbrowning the pie is done when a toothpick inserted about two inches from the edge comes out mostly clean

Finish and Cool:

If you want extra chocolate on top gently press a few chocolate chips into the hot pie as soon as it comes out of the oven then let the pie cool for at least 30 minutes before cutting so the filling can set

Storage Tips

Store any leftover Tollhouse cookie pie at room temperature wrapped tightly for up to five days. To freeze wrap individual slices in plastic wrap and place them inside a freezer bag then reheat gently in the microwave to enjoy fresh baked taste anytime. I like grabbing a single slice on busy afternoons for a quick homemade treat.

Ingredient Substitutions

Swap walnuts for pecans almonds or macadamia nuts depending on what you like or have at home. If you want a nut free version just leave them out. For a change in sweetness or richness try using a mix of milk chocolate dark chocolate or even peanut butter chips. Gluten free flour blends work well in this recipe if you measure by weight.

Serving Suggestions

Serve warm with a big scoop of vanilla ice cream or a dollop of whipped cream for true comfort. For parties drizzle a little melted chocolate or caramel on top and sprinkle with more nuts. My family loves it best straight from the oven cut into generous wedges with a glass of cold milk.

Cultural Context

Tollhouse cookie pie comes from the classic American tradition of chocolate chip cookies. It transforms the simple nostalgia of these cookies into a festive dessert worthy of celebrations. Invented over sixty years ago it still shows up at bake sales birthdays and cozy family meals.

Common Recipe Questions

→ Is it better served warm or cool?

It is best enjoyed warm for a gooey texture, but also delicious at room temperature or chilled.

→ Can I substitute the walnuts?

Absolutely! Use pecans, macadamia nuts, almonds, or omit the nuts entirely if preferred.

→ What are the best toppings?

Top with whipped cream, chocolate sauce, or a scoop of vanilla ice cream to make it extra special.

→ Can I use different chocolate chips?

Yes, try milk, dark, or even flavored chips, or a mix for a unique twist.

→ How should leftovers be stored?

Keep at room temperature for up to 5 days, or freeze for up to 3 months to enjoy later.

→ How can I make the top look nice?

Add extra chocolate chips to the top right after baking for a pretty finish.