I’m not a big pie lover. I’ll eat it, but if given a choice between pie or cake, I’ll choose the cake.
I have one exception.
Toll House Pie. *Note: there are recipes out there that call this pie: Chocolate Chip Cookie Pie. Don’t be fooled- it might have a different name, but it is still a Toll House Pie!
If I need to make a pie for an occasion, this is what I make. Every time. I know the recipe by heart, and I always know that I have the ingredients on hand.
What is a Toll House Pie? It’s like eating a chocolate chip cookie, but in pie form. What’s even better? Serving it warm, when the chocolate chips are all melty- oh, and with a scoop of homemade vanilla ice cream! I made one of these for Thanksgiving (along with a few other desserts) and I had 3 pieces leftover. I ate a piece for breakfast for the next 3 days. So it might not have been the healthiest thing to eat for breakfast, but I started each day with a smile
Toll House Pie
- Jelly-roll pan
- Pie dish
- Medium-sized mixing bowl
- 1 - 9 Inch Unbaked pie crust (homemade or store-bought)
- ½ Cup Brown sugar, packed
- ½ Cup Sugar
- ½ Cup Flour
- 2 Eggs
- ¾ Cup Butter, melted
- 1 Cup Semi-sweet chocolate chips
- Preheat oven to 325 degrees.
- Set your pie dish on a jelly-roll pan (this will help in case the butter bubbles over…it shouldn’t, but it’s better to be safe!). In a medium-sized mixing bowl, mix together the sugars and flour. Add in the eggs and whisk to combine (the mixture will be thick). Pour in the melted butter and slowly whisk until all the butter has been incorporated. Fold in the chocolate chips, then pour the batter over the pie crust. Bake in a preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean (well, it will have chocolate on it, but it shouldn’t have batter on it!) and the top is set. Remove from the oven and let cool for 10 minutes, then serve warm. Enjoy!