Toll House Pie (1987)

Toll House Pie is warm, gooey, and studded with chocolate chips. It’s a dessert that bridges cookie and pie in one nostalgic slice. Based on the official Nestlé Toll House recipe from the 1987 spiral-bound cookbook.

I saw this pie on social media recently and it caught my attention. It was in a reel by , who gave a glimpse into life as a baker at an inn. Her prep includes delicious coffee cakes, dinner rolls, and drool-worthy cookie trays – as well as Toll House Pie. Apparently so highly regarded by inn guests, that it’s in regular rotation as a best seller.

I’m fascinated by these little insights. What are people most drawn to on a dessert menu? Especially while traveling or on holiday? After sampling this pie, I think the answer is clear: something rich and indulgent. Luckily, I have access to a copy of the 1987 cookbook () from Nestle Toll House with the original recipe inside. My husband’s Aunt Valerie gifted it to him as a kid. So I dug it out and gave the pie several test runs to see how it performed in a modern home oven.

Toll House Pie Origins

This pie originates from another inn, of course. The in Whitman, Massachusetts, which was owned and operated by Ruth Graves Wakefield and her husband in the 1930’s. As the chocolate chip cookie became a national staple after it’s invention in the 1930’s, Nestlé expanded the concept into a pie version. Which is essentially a chocolate chip cookie batter baked in a pastry shell. It gained popularity in the 1970s and 1980s as an easy, crowd-pleasing dessert.

Toll House Pie is Made with Pantry Staples

The pie’s appeal lies in its simplicity: pantry staples, no complicated techniques, and a texture that lands somewhere between a gooey butter cake and a soft-set cookie. Use a refrigerated or frozen pie crust (thawed) for the easiest version of this pie.

Aside from a pie crust (store bought or homemade), you’ll need white and brown sugars, unsalted butter, large eggs, flour, walnuts and chocolate chips.

Mix the Filling

In a large mixing bowl, beat the eggs with a hand mixer for about 3 full minutes. The mixture should look visibly lighter, airy, and foamy, not just blended (see upper L.H. image). This step incorporates air, which helps create that slightly crackled top and soft interior texture.

Add the flour, granulated sugar, and brown sugar. Mix until well combined. Once incorporated, pour in the melted butter and mix until smooth.

Food Advertisements by

Using a spatula, fold in the semi-sweet chocolate chips and chopped nuts (if using). Stir gently but thoroughly so they’re evenly distributed throughout the batter.

Bake the Pie at 325°F

Pour the batter into the prepared pie shell. Bake for 55–60 minutes, or until the top is golden brown and the center is set but still slightly soft. If the edges begin to brown too quickly, loosely tent with foil during the last 15 minutes.

Allow the pie to cool completely on a wire rack. If you slice into it too soon, the inside will be fluid. As it cools, the center will continue to set, creating the chewy-meets-gooey texture. The surface will be shiny and crackly – a texture akin to brownies. This pie keeps well for 4-ish days at room temperature, and even longer in the refrigerator.

Toll House Pie Testing Notes

• Butter amount matters. This is where I deviate from the original 1987 recipe, but just slightly. The original Nestlé Toll House recipe calls for 1 whole cup of melted butter, which will almost certainly bubble over the crust and spill out as it bakes. (You’re welcome to ask me about my PTSD from repeatedly fanning the smoke detector.) Reducing the butter slightly allows the pie to bake neatly and set properly without sacrificing the ooey-gooey texture that defines this dessert.
• Beat the eggs until truly foamy. This step takes about 3 minutes with a hand mixer and should not be rushed. The eggs should look lighter in color and visibly aerated – not just blended. Greasy or overly dense results can often be traced back to under-beaten eggs.
• Bake low and slow. 325°F is the magic number here. Toll House Pie benefits from a moderate oven temperature, which helps the filling set evenly without overbrowning the crust. If your oven runs hot, the top will brown too quickly, so loosely tent the pie with foil during the final stretch.
• Expect a soft center while hot. This pie continues to set as it cools. Cutting too soon can make it appear underbaked even when it’s not – a common concern echoed in feedback I researched from the Nestle website. For clean slices and the classic chewy-meets-gooey interior, let the pie cool completely before serving.

This cookie pie is the best of both worlds, with a texture somewhere between a gooey butter cake and a soft set cookie. I can see why it’s a best seller! It is truly rich and indulgent, and I find a scoop of ice cream on top of a gently warmed slice is essential to cut some of the pie’s richness.

Related Recipe: