Nestle Toll House Chocolate Chip Pie Recipe

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Have you ever made Nestle Toll House Chocolate Chip Pie? It’s amazing, because it has a warm, gooey middle and a crackly (like brownies) top. 

Check out all of my pie recipes here.

What’s in this Nestle Toll House Chocolate Chip Pie?

Here’s what you’ll need to make this recipe:

• unbaked, deep dish-capacity pie crust
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar 
• 3/4 cup butter, melted
• 1/2 cup granulated sugar
• 1 cup semi-sweet chocolate chips (or milk chocolate!)
• 1 cup chopped nuts (optional, but good!)

How to Make this Recipe

1. Preheat the oven to 325ºF.
2. Whisk eggs until slightly foamy, and then mix in the: flour, sugar, brown sugar.
3. Whisk in the melted butter (this needs to come after the other ingredients just to make sure you aren’t pouring hot butter directly into eggs, because then you’d have scrambled eggs!).
4. Stir in the chocolate chips and then the nuts.
5. Press the pie crust into a 4-cup capacity pie dish.
6. Pour the batter into the crust and then bake for 55-60 minutes. When it’s done, the center may be slightly jiggly. But the outer two inches of the pie should pass the toothpick test. If it doesn’t, continue to bake in 5 minute increments until done.

Homemade Pie Crust Recipes

I love using refrigerated pie crust, because I’m all about the fillings (the crust just doesn’t do it for me)! But if you’re a big fan of homemade crusts, here are three of my favorite SIMPLE homemade pie crust recipes that you really can’t mess up.

• Easiest All-Butter Pie Crust
• Buttermilk Pastry Pie Crust
• No Rolling Press-in-the-Pan Pie Crust

Pie Troubleshooting Quick Guide

My crust is cracking when I roll it.

It’s either too dry or too cold. When using a refrigerated or frozen pie crust, be sure that it has completely thawed before handling it (not quite room temperature, but thawed enough that the dough definitely feels pliable). 

If it’s homemade and you suspect it’s dry, then gently work a teaspoon-at-a-time of cold water into the dough.

If it’s simply cracking around the edges when you roll it out (and it’s not too dry or too cold), simply press the cracks back together as you gently roll out the dough.

My pie filling is bubbling over.

Fortunately, there are a couple of simple solutions to this very common problem! 

Firstly– the best thing you can start with is be sure to not overfill the crust. Use a pie dish and crust that are deep enough for your filling.

Secondly… you could simply not add all of the filling to the crust! There have been times that I’ve needed to use a shallow pie dish for a recipe that needed a deep pie dish. So I discarded a fourth of the filling and took it out of the oven 5-10 minutes earlier than the recipe specified.

If you’ve already overfilled the crust (or you’re just generally concerned about it bubbling over), just place the pie dish on a baking sheet and slide them both into the oven.

Love All Things Chocolate Chip?!

Me too!!! Here are a few of my favorite recipes.

Cookie Dough Stuffed Rice Krispie Treats

 

Eggless, Edible Cookie Dough

 

Big Batch Chocolate Chippers