Reviewed: Apr. 22, 2009

Just what I was looking for. I used only 1/2 C. of butter and added 1 tsp. of vanilla extract and 1/4 C. of coconut. It was excellent. I did cover the entire pie with foil with 15 minutes of cooking time left so the top was not too brown. I loved this pie!!!

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RODANEE

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Reviewed: Dec. 2, 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.

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SandyT

Cooking Level: Expert

Home Town: Warner Robins, Georgia, USA

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Reviewed: Nov. 25, 2008

This is extremely easy. I accidently left out the flour and the pie turned out wonderfully

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tink1103

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: 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.

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medstudentcook

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jul. 22, 2008

pretty good pretty much a brownie pie.

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texasbaker25

Home Town: Houston, Texas, USA

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Reviewed: Jan. 7, 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!

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Undead Raziel

Cooking Level: Expert

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Reviewed: 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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Britney

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Reviewed: 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!

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DJDawson

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Reviewed: Feb. 6, 2007

A HUGE hit! Like eating a large, gooey chocolate chip cookie, only better! I brought this dessert to a dinner and EVERYONE had seconds. (I only used 1/2 cup of butter).

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Tirtza

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2007

This is very, very rich, but ohh so good. A tiny sliver is all you need to get your chocolate fix. I used the recipe as it was written, but I saw later where it was tried with half the butter and it was just as good. I plan to do that the next time I make this pie.

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amtsunshine

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Reviewed: 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.

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toenacious

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Reviewed: 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.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Feb. 6, 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!

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