Description
This Tollhouse Cookie Pie is a rich, indulgent dessert that combines the classic taste of a chocolate chip cookie with the comforting texture of a pie. It’s buttery, sweet, and packed with chocolate chips and crunchy walnuts (optional). Perfect served warm with a scoop of vanilla ice cream for a truly decadent treat.
Ingredients
1 refrigerated pie crust, thawed
¾ cup (1 ½ sticks) salted butter, softened to room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
1 ½ cups Tollhouse semi-sweet chocolate chips
¾ cup chopped walnuts (optional)
Instructions
1️⃣ Preheat the oven to 325°F. Place the thawed refrigerated pie crust into a 9-inch pie plate and crimp the edges. Set aside.
2️⃣ In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer for about 2 minutes until light and fluffy.
3️⃣ Add the eggs and vanilla extract to the bowl. Mix until fully combined.
4️⃣ Add the all-purpose flour and mix until just incorporated, scraping the sides of the bowl as needed.
5️⃣ Stir in the chocolate chips and walnuts until evenly distributed in the dough.
6️⃣ Spread the dough evenly into the prepared pie crust, smoothing it out to the edges.
7️⃣ Bake for 55 to 65 minutes. About 20 minutes into baking, loosely tent the pie with foil to prevent over-browning. The pie is ready when a toothpick inserted about 2 inches from the edge comes out mostly clean.
8️⃣ Optional: For an attractive finish, press a few additional chocolate chips into the top of the pie immediately after removing it from the oven.
9️⃣ Allow the pie to cool for at least 20 to 30 minutes before serving. Serving it warm will result in a gooier
Notes
This dessert is best enjoyed warm with a scoop of ice cream or a drizzle of chocolate syrup. The texture will firm up more as it cools, making it easy to slice cleanly if serving later. You can omit the walnuts for a nut-free version without sacrificing flavor.