Nestlé Tollhouse Chocolate Chip Pie
Surprisingly, despite the fact that Nestlé's chocolate chip cookie recipe is my all-time favorite, I hadn't ever made their chocolate chip pie, lovingly known by some as Tollhouse Pie. I honestly don't know if I've ever even eaten it! But when I brought this idea up to my husband, his eyes lit up. He loves chocolate chip cookies as much as I do, and what could be better than a huge, deep-dish chocolate chip cookie?
This is one of those desserts that I'd heard about for ages but never got around to making. It comes to us straight from Nestlé Tollhouse! You can feel free to play around with their original recipe, but I opted not to do this very much – I figure that this recipe is gold for a reason. I did, however, take their general recommendation for "1 cup nuts" and reduce it to a half-cup, and I also chose to go the pecan route rather than using the more traditional walnut. I know my taste and my husband's taste, and neither of us feel that the amount of nuts and the amount of chocolate should be equal. And we both love pecans! In fact, this is my second week in a row where my recipe has included pecans.
What's also pretty cool about this recipe is that it allows you to serve something that's the equivalent of the classic chocolate chip cookie, but quicker to prepare. Instead of having to scoop out the dough for a few dozen cookies, instead you just mix your batter, pour it into an unbaked pie crust, and go! In that way it's much simpler than cookies themselves.
On the note of pie crust (and of keeping things simple), I want to share that when making this pie, I chose to go an easy route and use a Jiffy box mix for pie crust. It's a super fast and cheap way to get a decent crust, and for a recipe like this where the crust isn't a major player in the end result, cheating a bit was by no means below me!
There's really not much else for me to say about this dessert, because in my opinion it's an instant classic and speaks for itself. It's grown-up enough so that you don't feel like a kid eating cookies for dessert, and kids will still love it because it's basically a giant chocolate-chip cookie. I regret not making this sooner. I'll be adding a new pie to my Thanksgiving plans this year!
Prep Time: 15 minutes
Bake Time: 55 minutes
Ingredients
1 unbaked 9-inch deep-dish pie shell or crust (or a standard-size 10-inch crust) 2 eggs 1/2 c flour 1/2 c sugar 1/2 c packed brown sugar
dash of salt 3/4 c butter, softened 1 c semi-sweet chocolate chips 1/2 c chopped pecans
Directions
Preheat oven to 325 F. If you're using a 9-inch crust, place it into a deep pie dish; if you're using a 10-inch crust, a standard pie pan works!
Whisk eggs in large bowl, quickly, until they get a little bubbly. Beat in flour, sugar, brown sugar, and dash of salt. Mix in the softened butter, then stir in chocolate chips and nuts. Spoon this filling into the pie crust.
Bake for 45-55 minutes. This will depend to some extent on whether you used a 9 or 10-inch pie dish! You should be able to test the filling with a knife or cake tester inserted halfway between the pie's edge and center, and it should come out clean (although probably covered with melted chocolate). The filling of this pie is not dense like a cookie, so it may look a little underdone when you cut into it. Don't worry – that's just the texture of the filling.
Cool on wire rack, and serve warm! You can top this with ice cream if you really want to indulge. (Indulging is always encouraged.)
Happy Eating,
Natalie