Toll House Walnut Pie Recipe -
Toll House Walnut Pie Recipe

Toll House Walnut Pie

Recipe by  

"This version of the popular pie contains lots of crunchy walnuts. At its best when served warm with whipped cream or ice cream."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large mixing bowl, beat eggs until foamy. Beat in white sugar and brown sugar until ingredients are thoroughly combined, then add flour. Stir well. Blend in melted butter.
  3. Stir chocolate chips and walnuts into mixture. Pour mixture into pie shell.
  4. Bake in preheated oven for 1 hour. Serve warm with whipped cream or ice cream, if desired.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2005

Excellent!! I only used 1/2 c. butter(1 stick). Thought that 1c. would be too greasy. Loved the flavor of this pie. Just like a gooey toll house cookie in a pie crust. We served with ice cream. Texture and flavors were perfect. Will make again! Thanks Betty for a yummy treat!

Most Helpful Critical Review
Nov 16, 2006

I'm really on the fence about this pie! I used 1/2 c. of butter like the other reviewers said and I can't imagine needing anymore than that. One one hand this pie really did taste like a gooey cookie but on the other hand if I wanted that i'd be better off just making cookies. Although the flavor was good the pie crust seemed to clash with the cookie flavor. Also, it doesn't look that good, for those of you that care about apperance.


21 Ratings

Oct 22, 2006

I would say it was almost embarassing how easy this was to make. I cut back the butter, using only 1/2 cup and that was plenty rich enough. This pie is a great make ahead option, you can cut the slices and nuke them for 30 seconds to get that warm tollhouse pie, this stuff isn't anywhere as good cold. The walnuts were a great effect, definitely will stay in my repertoire.

Sep 29, 2008

The taste was excellent but I had to cook it for way more time than it said - baked for an extra 20 min and then let it sit in the warm oven for 30 min more.

Mar 18, 2007

Cut the butter by half makes keeps this delicious but way less greasy and loose. Served this twice at coffee hour for our church - and sold several at the church's holiday sale!

Dec 02, 2008

This is wonderful! *I'm always asked to bring this pie for any function. I did cut the butter to 1/2 cup as the 1 cup was too greasy. Easy and quick don't even need a mixer for this one.

Jan 07, 2008

Oh wow this was amazing! So easy and quick and it tastes just like a cookie!!! What more could you want?! I'm keeping this recipe forever!

Dec 18, 2007

This pie is one of my FAVORITE pies to make for special events or if I have a sweet tooth. I usually add a 1/4 cup of cocunut shavings to mine which I love. I also use more chocolate chips if I have a major sweet tooth. I also use a full cup to 1 and 1/4 cup butter in mine and half melted and half softened butter. I am going to try not using as much butter and see how it turns out. Overall EVERYONE I make this for loves it, including myself


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  • Calories
  • 628 kcal
  • 31%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 45.4 g
  • 70%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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