Toll House Cookie Pie is a classic dessert that combines two of the best desserts in the world: cookies and pie! Here is how to make Toll House Cookie Pie:
My version of Toll House Cookie Pie is made with an easy no-roll shortbread crust, which doubles the cookie factor. I also add layers of caramel sauce and chocolate chips before adding the cookie pie filling. More cookies, caramel, and chocolate are always a good thing.
If you haven’t tried Toll House Cookie Pie before, you are missing out. The pie isn’t simply filled with a giant chocolate chip cookie, it is gooey in the middle, filled with crunchy walnuts, and slightly crisp on top, combining all the best flavors and textures of a chocolate chip cookie.
I am a longtime fan of Toll House Cookie Pie, it was my go-to dessert at one of the restaurants in Kennebunkport when I was growing up. If I see it on a dessert menu, I have to order it. This is a dessert that everyone in my family loves; my sister even served it for dessert at her rehearsal dinner.
You definitely want to take the time to heat up this pie before serving. The chocolate melts and the center becomes perfectly gooey. Once heated, serve the pie with a scoop of vanilla or caramel ice cream, and maybe an extra drizzle of caramel.
It may be tempting to use a store-bought pie crust to make this pie, but don’t. The shortbread crust comes together in under 5 minutes and it adds so much extra flavor to this Toll House Cookie Pie. I use the no roll pie crust recipe to make a wide variety to pies, it’s my go-to pie crust because of its ease of preparation and buttery shortbread taste.
Have you ever had a Toll House Cookie Pie? I feel like it is one of those truly American desserts that everyone had tried at some point.
How to make Toll House Cookie Pie:
Shortbread Pie Crust
- 3/4 cup of Salted Butter 1 1/2 sticks
- 1/4 cup Granulated Sugar
- 1 tablespoon Powdered Sugar
- 1 3/4 cups All Purpose Flour
- and a 9 inch pie pan
Toll House Cookie Pie
- 2 large Eggs
- 1/2 cup All Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 3/4 cups Butter (1 1/2 sticks)
- 1 1/4 cups Semi-Sweet Chocolate Chips
- 1 cup chopped Walnuts
- 1/4 cup Caramel Sauce, plus more for garnish
- Vanilla or Caramel Ice Cream
Heat your oven to 325 degrees.
First prepare the pie crust. Melt the butter in saucepan. Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour. Press into a 9-inch pie pan.
Now mix up the pie filling. Crack the eggs into a large bowl, and then use a mixer on a high speed to beat until foamy. This will take about 2 minutes.
Next add the flour, granulated sugar, and flour, and beat to combine.
Then beat in the butter. Once the butter is incorporated, mix in 1 cup of the chocolate chips and the nuts.
Drizzle the caramel over the pie crust, and sprinkle the chocolate chips over the top.
Pour the pie filling into the crust and smooth it with a spatula.
Bake at 325 for 60 minutes, or until the center has set up.
Serve warm with a scoop of ice cream and a drizzle of caramel on top.
I recommend using a deep dish pie pan.
Thanks to my friend Paul Corgan for shooting the video and helping photograph this post!