Nestle Toll House Chocolate Chip Pie

This Nestle Toll House Pie is like a giant, warm and gooey chocolate chip cookie!  Sliced and served warm with a big ol’ scoop of ice cream or fresh whipping cream, and you’ve got yourself a little slice of heaven. It’s definitely rich and full of all kinds of calories that are hard to ignore, but it’s sooo good it’s worth it.  

We love warm cookies and ice cream, so you can imagine how a warm slice of cookie pie and ice cream {or even whipping cream} sits with us….especially my husband….he loses all self control when this sits in front of him.

Okay, so do I, but it’s not really worth mentioning since I’ve never in my life been known for having self control.

I first tried this Nestle Toll House Pie back in college and I’ve had the recipe hiding in my little red recipe box ever since.  How on earth I forgot about it is beyond me! My sister-in-law Kimi recently made it for us and my husband about died when I told him I had the recipe.  He couldn’t believe I’ve been holding out on him all these years!

I have a feeling this will be frequenting our dessert nights and it’s so easy to make I don’t mind one bit:)

Nestle Toll House Chocolate Chip Pie
1 deep dish pie crust, frozen
2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
3/4 c. butter, soft (1 1/2 sticks)
1 c. chopped pecans or walnuts
1 c. milk or semi sweet Nestle Toll House Chocolate Chips
Preheat oven to 325.
In a large mixing bowl beat eggs on high speed until foamy (about 3 minutes).  Beat in flour and sugars, then butter.
With a wooden spoon or spatula, stir in pecans and chocolate chips.
Pour into pie shell.  Bake at 325 for 55-65 minutes (or until the middle no longer jiggles when you move the pie).  Remove from oven and let cool for 5-10 minutes.
Serve warm with ice cream or fresh whipped cream.
***It’s okay if it’s a little gooey, that’s a good thing!!
***You may want to line the edge of your pie crust with tin foil to keep it from browning too much.

sources: Kim Denney and Sheri Glasmman; also found at MyVeryBestBaking


  1. Anonymous says

    THANK YOU! I lost my copy and I have been searching for years for this recipe. THANK YOU! Tracy – Canton GA.

  2. says

    Wow, I noticed a lot of recipes call for 1/2 cup white sugar, and 1/2 cup brown sugar. I just chose this one because it was the first I’ve heard of cookie pie :) And I’m glad I did~~~ Many of the 1/2&1/2 recipes (which also call for less flour) seem to be plagued by soupyness that never becomes gooey in a good way. I was making this for my birthday, and it turned out flawless. Thank you so much for your clear instructions and pretty pictures :}

    In my research while making this I did note one great tip from a commenter on some other blog~~~ that these can be baked and then frozen for months. Surprising someone with a cookie pie, having a special treat for you+hubby, or being ready for unexpected guests becomes pretty easy :)

    • Anonymous says

      I’m not quite sure why you mention the 1/2&1/2 recipes being plagued by soupyness while this recipe is good, when this recipe does indeed have 1/2 cup white sugar, and 1/2 cup brown sugar. Is there something I’m missing?
      Totally agree, a cookie pie would be a wonderful frozen treat to have on hand. :)

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