chocolate chip pie

Original Toll House Pie is a classic chocolate chip cookie dough baked in a flaky homemade pie crust. Great recipe for beginner bakers!

Original Toll House Pie

flour

salt

solid shortening (I

+ 2 tablespoons cold water

unsalted butter

sugar

brown sugar

eggs

vanilla

all purpose flour (3/4 cup flour if omitting nuts)

chocolate chips

walnuts

Preheat oven to 325 degrees. Place rack on center of oven.

Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas.

Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix.

Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9x 1 or 1.5 inch pie plate.

Lightly press into the corners of the plate. Crimp the edges.

Place prepared crust into freezer while making filling. Fill and bake as directed above.

Pie Crust

Cream butter and sugars together until light and fluffy, scraping down sides a couple of times. Mix until blended well and no pieces of butter are visible.

Add eggs, one at a time and vanilla to butter and sugar mixture. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer.

Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated. Add nuts and mix just until incorporated. If not using nuts, remember to add the additional 1/4 cup of flour to batter.

Spoon filling into unbaked pie shell.

Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.

Let cool for at least 30 minutes before serving.

Save a few chocolate chips to gently press into the top of the pie after baking while pie is still warm.

Pie Filling

This Chocolate Chip Pie is one of my favorite pies ever and I can&#x27;t believe I haven&#x27;t shared it here yet. It&#x27;s basically a chocolate chip cookie in a pie but a little more gooey.

Chocolate Chip Pie

pie pastry

all-purpose flour

brown sugar, packed

butter, softened

Nestle semi-sweet chocolate chips

pecans

Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.

This Chocolate Chip Cookie Pie features an ooey-gooey filling that tastes just like an underbaked chocolate chip cookie! Plus, it sits on top of my flaky all-butter pie crust. Dreams really do come true!

Chocolate Chip Cookie Pie

unsalted butter,

4-8 tbsp ice water

eggs, room temperature

vanilla extract

unsalted butter, room temperature

In a large bowl combine the flour and salt. Add the cubes of butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

Add 2 tablespoons of ice water at a time, mixing with a wooden spoon 2-3 times before adding 2 more tablespoons. The dough will start to feel slightly sticky and large clumps will form. That&#39;s when you know to stop adding the ice water (I add between 4-6 tbsp).

On a lightly floured surface, dump out your pie dough and press and fold the dough a few times until a ball starts to form. Flatten the dough into a disk shape and wrap it in saran wrap. Place the dough into the refrigerator to chill while you make the chocolate chip filling.

Preheat the oven to 325 degrees and spray a 9-inch pie pan with non-stick spray. Set aside.

In the bowl of an electric stand mixer using the paddle attachment, beat the eggs on medium-high speed until foamy (about 1 minute). Add the flour, brown sugar, sugar, vanilla extract, and salt and beat on medium speed until combined. Scrape down the sides of the bowl with a silicone spatula.

Add the butter and beat on medium speed until creamy (about 1 minute). Scrape down the sides of the bowl when needed. Mix in the chocolate chips at low speed just until combined.

Chocolate Chip Cookie Filling

On a lightly floured surface roll out the chilled pie dough with a rolling pin, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter (if it&#39;s not a perfect circle, that&#39;s okay!). Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides.

Cut off a little bit of the excess pie dough that is hanging over the sides using a pairing knife. Then carefully fold that extra pie dough underneath itself along the edge of the pie pan. This makes the outer crust a bit thicker. Then use a fork or your fingers to crimp the edges of the pie dough.

Scrape the chocolate chip pie filling into the prepared pie dish and bake for 50-55 minutes, or until a toothpick inserted into the middle of the pie comes out clean. Allow the pie to cool for 1-2 hours before serving (1.5 hours is perfect for me!). Serve with whipped cream, vanilla ice cream, or chocolate syrup.Store leftovers in the refrigerator for up to 4 days.

Assemble

This is the best chocolate chip cookie pie. I have to try to not eat too much in one sitting.

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Original Toll House Pie

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Top 3 chocolate chip pie recipes from across the web

The most viewed chocolate chip pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Original Toll House Pie

Chocolate Chip Pie

Chocolate Chip Cookie Pie

The most viewed chocolate chip pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine