ThisToll House pieis one of my favorites for the holidays or any special occasion—it tastes like a thick and fluffy chocolate chip cookie baked in a flaky, buttery pie crust, and it’s seriously heaven.

In the middle of the image is a pie inside of a white pie dish that is wavy. The crust matches the waves on the dish and inside the crust is a browned filling. Under the pie dish is a blue and white checkered towel with forks and a pie cutter on it. In the upper left hand corner is a white bowl of ice cream and in the bottom left corner are some empty pie plates.

I know thatpumpkinandpecan piesget a lot of play during the holidays, but if you want to try something a little different and a VERY delicious, this Toll House pie is for you. I seriously can’t get enough of it, and if you’re a fan of chocolate chip cookies, then you’re sure to love it, too. It’s basicallylike a giant, warm, gooey cookie baked into a pie crust… I mean, my mouth is watering just thinking about it!

The best part is it’s fool-proof. It is incrediblyeasy to make whether you’re a pie pro or a baking novice,and you can bake it 1 or 2 days ahead of an event or gathering for easy prep! I love it for another pie or dessert option over the holidays, and it’s one that kids and adults alike will love to devour. You can use yourfavorite pie crust recipewith it, or just use a store-bought one to make it even easier than pie (pun intended).

A delicious looking piece of pie is on a white pie plate snuggled up to a scoop of vanilla ice cream. There are forks sticking around the bottom right side of the plate on top of a blue and white checkered towel.

Why You’ll Love This Recipe

It’s one of the best pies to make because it’s so easy,you can make it ahead of time, it tastes incredible, and it travels well!
This recipe drums up a sense of nostalgia. The flavors remind you of classic Toll House chocolate chip cookies,which are a childhood favorite for many of us.
The ingredients arecommon pantry staplesso this dessert can be whipped up with what is on hand.

Recipe Ingredients

Pie shell –9-inch deep dish
Eggs –large
Flour
Sugar –granulated and brown
Butter
Chocolate chips– semi-sweet
Pecans –chopped

See the recipe card below for full information on ingredients and quantities.

How to Make Toll House Pie

In a large mixing bowl, beat the eggs until foamy.
Add the flour and the sugars, and beat to combine.
Add the softened butter,then stir in the chocolate chips and pecans.
Place the mixture into the prepared pie shelland bake.

Recipe FAQs

Does Toll House pie need to be refrigerated?

Nope! Not until you’re ready to store leftovers, that is. To serve Toll House pie, let it cool for about a half-hour after baking, and then serve warm slices with vanilla ice cream.

How long does Toll House pie last for?

You can make Toll House pie 1 to 2 days before you plan on serving it, and it lasts for up to 5 days covered in the refrigerator. You can serve it at room temperature or reheat it in the oven before serving!

What’s in Toll House pie?

Toll House pie is essentially a big, soft, gooey chocolate chip cookie with pecans baked into a pie crust. The ingredients include a 9-inch pie crust, eggs, flour, sugar, brown sugar, butter, chocolate chips, and pecans. Yum!

Expert Tips

Insert a tooth pick in the center; if it comes out mostly clean you know the pie is done.The center will be puffy and not jiggly.
Make sure the butter isproperly softened (not melted)to get the right consistency for the filling.
This pie can be served in different ways. It can beenjoyed warm or at room temperature, often paired with a scoop of vanilla ice cream or a dollop of whipped cream.