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slice of cookie pie on a spatula being taken out of the whole pie
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5 from 32 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 mins
Cook Time55 mins
Chill Pie Dough15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 524kcal


Sweet Pastry Dough

  • 1 cup all-purpose flour
  • 3 tbsp sugar
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 4 tbsp 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


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.


Calories: 524kcal | Carbohydrates: 65g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 99mg | Potassium: 132mg | Fiber: 2g | Sugar: 46g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg