Reviewed: Nov. 28, 2009

This was very rich, but delicious. Out of seven pies, and various other desserts that we had for Thanksgiving this was the only one that was completely gone- and quickly! I have had toll house pie at various restaurants, and was expecting something like a chocoate chip cookie in a pie crust. This came out more like a rich chocolate pie- it tasted similar to the chocolate in the middle of chocolate croissants. Very good but very rich!

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bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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Reviewed: Sep. 11, 2009

I have made this recipe about 10 times, everyone LOVES it! I did not have any problems with the butter but probably b/c I never melted the butter...just warmed it up so it was soft.

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ariley16

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Jun. 20, 2009

So I've made this twice. The first time there was just way too much butter. Hubby and I use to get toll house pie at a restaurant we would go to frequently when we were dating & first married. I wanted something less gooey. The taste was there... but the texture was off from all that butter. Also, the pie we're use to had a graham cracker crust. So the next time I made it I cut the butter down to 1/2 cup and didn't melt it. I softened it (It was very soft..some of it melted). I made Graham Cracker Crust from this site first and pressed that in my pie plate and let it sit in the fridge for 30 min before I filled it. Baked for about 55 min (last 10 cover w/ foil) and it was perfect! Still nice & moist. With these modifications, it's a 5 star recipe..but as is, 4 stars.

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pam

Cooking Level: Intermediate

Living In: Thompson, Connecticut, USA

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Reviewed: Jun. 3, 2009

THis was a really great recipe! I halved the butter after reading reviews and I wish I hadn't! I think it would have been much better/richer with the full cup. I also think it needed a dash of salt. Oh - and I used a roll out refridgerator crust. It obviously would have been better with the home-made.

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mlcrawfo

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Reviewed: Apr. 23, 2009

This recipe is the BEST!! So much better than a plain old chocolate chip cookie. Excellent topped with vanilla ice cream!

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Holly

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Reviewed: Mar. 31, 2009

Turned out kinda like blonde brownies w/ a crust. I baked this in an 8x8 square glass dish. Instead of a pie crust, I Did a shortbread crust ("Shortbread Crust") from this site. It'll seem like its not done after the entire 1hr of baking, but if really is, it just needs to sit and chill for a bit. Definitely tastes good w/ ice cream on the side. The conistency of this, in my opionion, works a little better w/ 1/8 cup added flour and 1/4 cup subtracted butter and no nuts.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Feb. 10, 2009

This recipe was just okay for me. I followed the recipe exactly except for the part about the nuts, which is a personal dislike for me. But the chips melted in the pie mixture and it turned into just a weaker chocolate pie with brown sugar. My family liked it because they are not huge chocoholics, but I probably will not be making it again without some revisions.

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Jules

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Reviewed: Feb. 9, 2009

Delicious pie! I add 1/2 tsp each of vanilla and salt and I also only use 1/2 c. of butter. I love this pie and it's so easy to make and to multiply.

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Kelli

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Reviewed: Feb. 6, 2009

Wow! What a treat! I also cut back the butter to 1/2 cup and it came out perfect. I added 1/2 cup of coconut the last time, and it seemed to make the pie a little more moist. Definitely a keeper.

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BARBIEL

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Reviewed: Feb. 3, 2009

great recipe, very easy to make. To keep the chocolate chips from falling to the bottom of the pie, i used an electric beater to slightly beat the filling before putting it in the crust. it made the filling slightly thicker and held the chips in place! Baked beautifully.

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Laura

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Reviewed: Jan. 24, 2009

Yummm!! I only use one stick of butter and I don't melt it. I just soften it and it comes out perfectly!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I made it the first way as given, and then improvised for an improved version the second time around (at least according to my friends and me). Cut the butter to 3/4 C, add 1 tsp of pure vanilla extract and add 1 cup of old fashioned (e.g. non-instant) oats. It cuts down on the richness greatly, but gives it great texture and flavor.

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hokiejane

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Reviewed: Jan. 15, 2009

This was a great recipe, my wife loved it. It may be a bit rich for some, but for Chocoholics it's great.

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WICKYWOOWOO

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 1, 2009

This pie was a hit at our New Years Day Dinner! I did make a couple of very minor changes to the recipe. I added 1/2 cup more of chocolate chips and 1 cup of butterscotch chips. Those were the only two additions. I will be making this pie again! It has already been requested! Oh also, we did try with cool whip but I do think it would have been better with vanilla ice cream. Thanks for this great recipe!

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TOCOL

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Reviewed: Nov. 22, 2008

The first time I made this recipe I used 1 cup of butter like the recipe calls for. The butter pooled to the top and the pie was absoluetly inedible. Yesterday I cut it down to 1/2 cup butter and had better results. I used a roll-our premade pie crust. I didn't think it was sweet enough although others did. I will try it with 3/4 cup white sugar next time. Also, I will add a little vanilla.

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Shanti

Cooking Level: Beginning

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Reviewed: Sep. 16, 2008

I loved this. I adjusted the butter (to 1/2 c), but besides that it was wonderful. topped it with vanilla ice cream, so easy and so delicious

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 4, 2008

This pie is heavenly and great for a chocolate addict who has a weakness for chocolate chip cookies. :) I used only 3/4 c. of butter and used a shortbread ready made pie crust. The combination knocked your socks off!

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Tami

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

I thought this pie was pretty good. I didn't know what to expect at first as I have never heard of it or made it before. It is very very sweet but very yummy so I can see why so many reviewers suggest a scoop of ice cream ( it would compliment and offset the sweetness of the pie :o)I used 1 c. of chocolate melts and a cup of crumbled walnuts. I started baking the pie at 145 ( forced fan oven ) and turned down the temp to 130 after 30 mins as the pie was already looking done. I ended up baking it for 36 mins in total and I would say it was completely done at that time. Top was nice and the bottom was nice ( not too dark ). It is a sort of gooey pie - a pass between a pecan pie but also tasting like a chocolate chip cookie. Next time I would cook the pie the same way or decrease the start time to 130 and bake it longer, maybe 40-45 mins and see how it goes. A very rich and tasty pie.

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Ozrocks

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Jan. 19, 2008

Very good with a scoop of ice cream on top, most of my family liked it (6 yr old has a texture thing with food). I decreased the butter to 1/2 cup. Thanks for the recipe.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 27, 2007

This pie has always been devoured when I have made it, one of my friends even asked me not to bring it over anymore because he always ended up eating the whole thing! I have made this recipe several times, always with a chocolate cookie crust. In a rush, I will purchase a store bought Oreo or chocolate graham crust, which always works out great. When I have the extra time, I buy the expensive chocolate wafers (yellow box, not sure of the name) and process them, mix abt 1 1/2 c crumbs with 6 tbsp melted butter and 1-2 tbsp sugar (to taste). This makes almost a brownie crust at the bottom. After one gooey mess, I followed the advice of other reviewers and reduced the amount of butter in this recipe to 3/4 c, and the result was amazing. I have made this recipe without nuts completely and also using plain or toasted pecans. Also, this pie NEEDS a splash of vanilla. Amazing served with vanilla ice cream! Great pie, always impressive and EASY!

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Lisa Marie

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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