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Toll House Chocolate Chip Pie

I've been making this Nestle Toll House pie for almost two decades now. It started as a treat for my sister's birthday and after all this time, I've still not managed to get pictures through the bake up to the finished product in one shot. I also change up the methods and baking vessels depending on availability and other things. 

Sometimes I use a deep dish pie crust that comes already in the metal tin.  Sometimes I use a glass or metal pie plate and the premade rolled crusts from the store.  I always leave out the nuts due to allergies and instead I crush up a cup of Rice Krispies cereal and add that with the chocolate chips. 


I like to use silicone pie edge shields but you can do foil crimped around the edge.  You just don't want it touching the top of the cookie part because it will stick and then peel the beautiful browned top layer off when you remove it.


After I get the shield on I always sprinkle the top with some more chocolate chips and then press them down slightly. 

It's delicious as is but we usually eat it warmed up with some vanilla bean ice cream. We love the original Nestle Toll House cookie recipe because it has New England roots and this pie is a great way to get those flavors without all the scooping and rotating cookie sheets in and out of the oven. 

Toll House Pie

Toll House Pie
Author: Jolene's Recipe Journal


  • 9" refrigerated or frozen pie crust
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • Pinch salt
  • 1 1/2 sticks butter -- softened
  • 1 cup Nestle Toll House Semi-Sweet Chocolate Chips
  • 1 cup Rice Krispies cereal, crushed


  1. Heat oven to 325º. Place crust in 9" deep dish pie plate, fold edges in and crimp with a fork.
  2. Beat the eggs with an electric mixer on high until foamy. Add vanilla extract. Add flour, granulated sugar, brown sugar, and salt. Beat until combined. Beat in butter.
  3. Stir in chocolate chips and crushed cereal. Pour into shell. Cover edges with pie shield or foil. Bake for 30 mins, remove edge coverings.
  4. Bake for another 25 to 30 mins or until a knife inserted halfway between the edge and the center comes out clean. Cool on a wire rack.


pie, chocolate chip, Toll House
Dessert, pie

This post has been updated with new photos, text and a printable recipe card.


Hezzi-D said…
I LOVE this pie and make it at least once a year....looks delicious!
Karen said…
Omigosh I can almost taste this pie. Warm with ice cream sounds ideal.
Renz said…
Ooh I am loving the idea of those pie shields. So glad you introduced me to them. This with some ice cream is the best thing.

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