Toll House Pie - Master Cookbook Recipe # 486

Name: Toll House Pie - Master Cookbook Recipe # 486
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Cuisine: Southern
Ingredients: 2 large Eggs; 1/2 cup All-purpose flour; 1/2 cup Sugar; 1/2 cup Light brown sugar (firmly packed); 3/4 cup Salted butter (softened); 1 cup Walnuts (chopped); 6 oz. pkg. (1 cup) Nestle Toll House semi-sweet chocolate morsels; 1/4 tsp Salt; 1 9-inch pie shell (unbaked); Optional: Whipped cream or vanilla ice cream

Imagine a warm, gooey chocolate chip cookie transformed into a decadent, deep-dish pie,that is exactly what you get with this Toll House Pie. This recipe creates a rich, buttery filling packed with semi-sweet chocolate morsels and crunchy walnuts, all nestled inside a flaky pie crust. It is a crowd-pleasing dessert that is incredibly easy to whip up and even better when served warm, making it a perfect treat for holidays or a cozy Sunday dinner.

This is recipe #486 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 55 minTotal time: 1 hr 5 min

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Ingredients

2 large Eggs
1/2 cup All-purpose flour
1/2 cup Sugar
1/2 cup Light brown sugar (firmly packed)
3/4 cup Salted butter (softened)
1 cup Walnuts (chopped)
6 oz. pkg. (1 cup) Nestle Toll House semi-sweet chocolate morsels
1/4 tsp Salt
1 9-inch pie shell (unbaked)
Optional: Whipped cream or vanilla ice cream

Instructions

Prep: Preheat your oven to 325°F.
Beat Eggs: In a large mixing bowl, beat the eggs for about 3 minutes until they are light and foamy.
Combine Dry Ingredients: Add the flour, granulated sugar, brown sugar, and salt to the eggs. Mix until the ingredients are well blended.
Add Richness: Incorporate the softened butter, then stir in the chopped walnuts and the chocolate morsels.
Fill and Bake: Pour the mixture into your unbaked pie shell. Bake for 55-60 minutes or until the top is golden brown and a knife inserted near the center comes out clean.
Cool and Serve: Place the pie on a wire rack to cool slightly. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream if you like!

Notes

Tammy's Tips: To get that perfect "foamy" egg base, don't rush the beating process; taking the full three minutes ensures your pie has the right lifted texture. Make sure your butter is truly softened but not melted, as this helps it blend smoothly into the sugars and flour for a consistent filling. If you aren't a fan of walnuts, you can easily swap them for pecans or leave them out entirely, though they do provide a wonderful classic crunch!