Toll House Pie I

Toll House Pie I


"Delicious warm topped with whipped cream! This recipe can also be doubled -bake 2 pies and freeze one for later."
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servings 660 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter. Stir in the chocolate chips and walnuts. Pour batter into one unbaked 9 inch pie shell.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour. Serve warm with whipped cream or ice cream, if desired.


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


  1. 118 Ratings

Most helpful positive review

Following the recipe as written, I had to drain off a good amount of butter when I took the pie out of the oven. On the second try, I cut the butter to 3/4 c., added a dash of salt and a splash ...

Most helpful critical review

Unfortunately I thought this pie was worse than mediocre. It has a very bizarre consistancy of pudding-ish goo. It was not what I was expecting and this was left virtually uneaten at Thanksgiv...

Following the recipe as written, I had to drain off a good amount of butter when I took the pie out of the oven. On the second try, I cut the butter to 3/4 c., added a dash of salt and a splash ...

This pie was very good. I followed the advise of some other reviewers, and cut back the butter to 1/2 cup. When I was rummaging through my freezer looking for a bag of walnuts that was hiding ...

I changed it to 1/2 cup butter. This mixture was perfect for one 9 inch pie shell. It wasn't to gooey or pudding like. it came out great.

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...

My family loves this pie. Its gone within a day when i make it. I always add a whole bag of the chocolate chips instead of just a cup. I think that thats also what fixs the problem with the extr...

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 vanill...

One of our favorites here -- we make a few small changes. First I only use 1/2 cup butter, I also add a pinch of salt, a teeny bit of vanilla and I also add a small pinch of instant coffee. Wi...

I have made this 3 times so far, it is one of the easiest and best desserts around. It is good warm or at room temp, with wh. cream, ice cream or plain. I haven't found anyone who doesn't like i...

Delicous, However... Too much better. It was just dripping everywhere. Be sure to put foil under the pie as it will also over flow. Mine took 10 minutes extra to firm and even then it was soupy....