Chocolate Chip Cookie Pie (Better than Nestle)

 This copycat Toll House Chocolate Chip Cookie Pie is rich, decadent and extremely chocolaty! The filling mimics a warm under baked chocolate chip cookie and is perfectly gooey. Over the top good!

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Around Christmas time, there was a commercial airing here in Canada, for a President's Choice Caramel Chocolate Chip Cookie Pie. One night, while talking to my mom on the phone, she asked if I saw the commercial and if we tried the pie. I told her that yes I had seen the commercial, and no I would not be buying the pie, because I had my own recipe for Toll House Chocolate Chip Cookie Pie. I first heard of this pie, when I lived in Tennessee about 13 yrs ago. I was part of an online community for moms and one of our weekly threads was recipe sharing. This pie popped up and I knew I had to make it. It was absolutely delicious, but for some reason I never made it again. UNTIL mom mentioned the PC pie.

Toll House chocolate chip cookies originated in the 1930's when Ruth Wakefield, the owner of the Toll House Inn in Whitman Mass, added broken chocolate bar pieces into her cookie dough, thinking it would melt. The result was the birth of the infamous Toll House chocolate chip cookie recipe. The first cookies were only the size of a quarter and very crispy; meant to be devoured in just one bite. Ruth Wakefield was paid for her recipe with a lifetime supply of Nestle chocolate. After acquiring the recipe, Nestle created the famous tear drop shaped chocolate chips in 1939. The chocolate chip cookie is a favourite around the world, so it is only natural that someone would create various desserts to pay homage to this amazing creation.

I've tried finding the origin of the Toll House chocolate chip pie recipe, but was unsuccesful in finding who created this decadent pie and why. All I know is that this pie tastes like the center of an underdone chocolate chip cookie. It has a crisp top layer and a ooey-gooey center. The chocolate chips sink to the bottom, creating an indulgent chocolate layer to the pie. This pie is great served warm and many suggest serving it with vanilla ice cream, or whipped cream (which I didn't have in the house LOL).

This pie is quite simple to make and only uses a few everyday ingredients. You can even use frozen dough, if you do not want to make your own pie dough. I had some leftover dough that I had portioned into freezer bags and placed in the freezer for later use. Once the dough has been rolled out and placed into your deep dish pie plate, the filling takes less than 5 minutes to assemble. I baked my pie on a rimmed baking sheet, just in case the filling over flowed, to save myself from a sugary mess. I would have liked to let the pie cool a bit more before cutting for photos, but the light was fading fast and so I decided to cut it while still warm. The filling had yet to set completely, so it is runnier than it would be when set completely. Everyone enjoyed a slice after dinner and swooned at how rich and decadent the pie was. I recommend serving this with tea, or coffee (or even a glass of your favourite milk!), since it is on the sweet side, but it really is an out of this world pie.

What is in Chocolate Chip Cookie Pie?

To make this Toll House Chocolate Chip Pie you will need:

• Eggs
• Granulated sugar
• Brown sugar
• Vanilla
• Unsalted butter
• All-purpose flour
• Salt
• Chocolate Chips
• Pecans (optional)
• Deep dish pie dough (home made, or store bought)

Tips for making this Better Than Nestle Toll House Pie

 

Use which ever pie crust you prefer. Have a go to pie dough recipe? Use that. Only use frozen store bought dough? Go right ahead. The filling in this pie is the star, no one will be paying attention to the crust!

The chocolate chips can be interchanged if that's your preference. Feel free to use milk chocolate chips, or white chocolate chips; or even a combination of your favourites!

It is preferable to let this chocolate chip cookie pie cool on a wired rack for at least 2 hrs before serving.

To determine whether the pie is done, insert a toothpick or sharp knife, halfway between the crust and the center of the pie. If it comes out clean, it is ready. If you'd like a less gooey pie, leave it in for another 5-10 minutes.

Equipement needed to make this recipe

• Deep dish pie plate (9-inch)
• Mixing bowl
• Microwave safe bowl
• Measuring cups and spoons
• Whisk
• Spatula
• Rimmed baking sheet
• Rolling pin (if using homemade dough)
• Wire rack

Chocolate Chip Cookie Pie 

2 eggs, beaten

1/2 C granulated sugar

1/2 C brown sugar

1 tsp vanilla

1/2 C unsalted butter, melted

1/2 C all-purpose flour

1/4 tsp salt

1 C semi sweet chocolate chips

1/2 C pecans, chopped (optional)

dough for a 9 inch deep dish pie (homemade or store bought)

Preheat oven to 325 degrees F.

Roll the dough to fit a 9-inch deep dish pie dish, place dough into pie dish, trim edges and crimp the sides. Set aside.

Place the butter in a microwave safe bowl and place in microwave for 45 seconds to melt. Let cool slightly.

In a mixing bowl, using a whisk, beat together the eggs, granulated sugar and brown sugar until frothy and fluffy. Add in the vanilla, salt and slowly add in the melted butter, whisking constantly. Add the flour in a bit at a time, whisking to ensure there are no clumps.

Using a spatula, mix in the chocolate chips, and nuts. Pour filling into prepared pie dish; using your spatula to scrape all that yummy filling.

Place pie on a rimmed baking sheet and place in preheated oven. Bake for 1 hr, testing to see if pie is done, by inserting a toothpick halfway between the crust and center of the pie. Once toothpick comes out clean, remove pie from oven, to a wired rack to cool for at least 2 hrs. 

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