Toll House Cookie Pie

slice of cookie pie on a spatula being taken out of the whole pie

5 from 70 votes

Toll House Cookie Pie

If you've never had an old-fashioned Toll House Cookie Pie, you have no idea what you're missing! Gooey, chocolaty, and warm from the oven is a taste sensation that will just about bring you to your knees.

Prep Time20

Cook Time55

Chill Pie Dough15

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 524kcal

Ingredients

Sweet Pastry Dough

1 cup all-purpose flour
3 tablespoon sugar
¼ tsp baking powder
¼ teaspoon salt
4 tablespoon unsalted butter (½ stick) cut into small pieces kept very cold
1 large egg

Pie Filling

2 large eggs
¾ cup all-purpose flour
¾ cup brown sugar
¾ cup sugar
½ cup butter softened
1 cup chocolate chips
1 cup chopped Walnuts

US Customary - Metric

Instructions

Sweet Pastry Dough

Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
Add the egg and pulse until the dough forms a ball on the blade of the processor
Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
Flatten the dough into a disc. Wrap with plastic wrap and chill for 15-20 minutes.
Roll out pie dough and place it into your pie baking pan.
Refrigerate until needed.

Pie Filling

Preheat your oven to 325
Beat the eggs in a large mixing bowl for 3 minutes until foamy
Beat in sugars then add the room temperature butter and mix until very well blended.
Add the flour to the mixing bowl and using the beater bar of the mixer, mix just until incorporated. Don't over mix!
Mix in the walnuts and chocolate chips to the batter and mix just enough to blend in the chips and nuts.
Pour the batter into the pie shell. Smooth the filling with a rubber spatula.
Bake the cookie pie for 50-55 minutes or until firm in the center.
*Don't worry it will look like it is getting too dark, its just the top crisping up. If you prefer a lighter top, cover it with foil when it begins to darken.
Let the pie cool for 30 minutes on a wire rack (or for as long as you can wait) and top with ice cream or whipped cream and enjoy!
*If you let the pie chill for 2 hours or more it will set up very nicely and become more solid. I like it still a little warm but it's still delicious when it's chilled.

Nutrition