Toll House Cookie Pie is a back pocket pie that you need! All the ingredients can be kept on hand for those times you need a quick dessert- or you need a sweet treat!
Mother’s Day is coming up next month, and I love to make a sweet treat for my mom and sister to celebrate. This Toll House Cookie Pie is a perfect recipe to share to make the mothers in your life feel extra special. I love the simplicity of this recipe, and I almost always have all the ingredients on hand at home. The beauty of this dessert is it takes one mixing bowl, a frozen pie crust, and an oven that separate you from a warm slice of cookie with a nice scoop of cream vanilla ice cream on top. The butter in the pie allows for a nice crisp top to cover a chocolaty and gooey cookie underneath. So delicious!
One question I get on this pie is “can it be made without nuts”, and it absolutely can. I typically make two pies when I make this- one with nuts and one without nuts. I will say that the pie without the nuts does not rise as high, but it is just as delicious.
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Toll House Cookie Pie
- 1 9-inch deep dish pie shell, thawed
- 2 large eggs
- 1/2 cup flour
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 1/2 sticks unsalted butter, softened
- 1 cup semi-sweet chocolate morsels
- 2/3 cup chopped walnuts
- Ice Cream or Whipped Cream, for topping
- Preheat oven to 325° F.
- Place the eggs in a large mixing bowl. Beat on high speed till foamy. Mix in the butter, flour, granulated sugar and brown sugar. With a spoon, stir in chocolate chips and nuts. Pour evenly into the pie shell.
- Bake for 55 to 60 minutes. To test if the pie is ready to leave the oven, insert a knife halfway to the center and it should come out clean. Remove from oven and cool. Serve warm with whipped cream or vanilla ice cream.
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