Toll House Pie Recipe

Preheat and fit crust

Preheat the oven to 350°F (175°C). Remove one refrigerated pie crust from the package and unroll it into a 9-inch pie plate, pressing lightly to fit and crimping the edges. If using a second crust for decorative lattice or full top, leave it refrigerated until assembly (this recipe uses a single bottom crust).

Set the fitted crust on a baking sheet to catch any drips and to make transferring to and from the oven easier.

Combine wet ingredients

In a medium mixing bowl, whisk together the melted butter, granulated sugar, and packed brown sugar until smooth and slightly glossy. Add the eggs one at a time, whisking after each until fully incorporated. Stir in the vanilla extract.

Add dry ingredients

Sprinkle the tablespoon(s) of all-purpose flour over the batter and fold it in until no dry streaks remain. The flour helps stabilize the filling so it sets without being rubbery.

Fold in chips and nuts

Using a spatula, fold in the semisweet chocolate chips and the chopped nuts (if using) until evenly distributed through the filling.

Fill pie shell

Pour the filling mixture into the prepared pie crust, leveling the top slightly with the spatula. Sprinkle a few additional chocolate chips on top if desired for visual appeal.

Bake

Bake the pie in the preheated 350°F (175°C) oven on the middle rack for 35–45 minutes. The pie is done when the edges are set and pull away slightly from the crust and the center is just set but still slightly jiggly — it will continue to set as it cools. If the crust browns too quickly, tent loosely with foil for the last 10–15 minutes.

Finish

Remove the pie from the oven and transfer to a wire rack. If using coarse salt, lightly sprinkle over the top while the pie is warm. Let the pie cool for at least 2 hours to finish setting before slicing.

Slice and serve at room temperature or slightly warmed. Serve with whipped cream or a scoop of vanilla ice cream if desired.