My chocolate chip pie recipe was based on the original Toll House recipe. With a little more inspiration and a bit of Fall spice I came up with a chocolate chip cookie pie made for Thanksgiving!
As Thanksgiving Day inches slowly forward I often rack my brain for easy recipes such as this chocolate chip pie recipe.
We have enjoyed this gooey chocolate chip cookie pie for many years, but this year I decided to make it more Fall-ish.
If that’s a word. With the addition of some pumpkin butter and a splash of bourbon, this Toll house chocolate chip pie recipe is ready for your Thanksgiving table.
Now I’m not telling you that you need to make this delicious pie recipe exactly like mine, but I am telling you that Manservant was sure glad this is how I made it!
I have already decided to bake an old-fashioned apple pie, which is also one of my favorite pies, so in true This is How I Cook fashion, I decided we also needed something chocolate.
For the Thanksgiving dessert bar-that is!
Oh, I forgot. I still need something pumpkin, and I’m not a lover of pumpkin pie but I do have a great recipe for pumpkin brownies, so perhaps that will round things out.
But back to this giant cookie in pie form.
This chocolate chip cookie pie recipe is kind of like a giant chocolate chip cookie eaten straight from the oven.
Warm and gooey, this easy pie recipe is one of the easiest desserts I know of, as long as you buy your own pie shell.
What’s the best pie crust for this chocolate chip pie recipe?
I admit it. I love pie and though I can make a decent homemade crust, it’s so much easier to buy a buttery pie crust from Trader Joe’s.
Just remember to thaw it overnight in the fridge!
I like a flaky pie crust and Trader Joe’s pie crust is made with butter and tastes great.
It does have a tendency to crack, so before you remove the plastic sheet from the top of the crust, use a rolling pin to press it back together.
Fingers work well, too! Do not roll this out thinner, as the thickness is perfect for a pie.
And it is big enough that you will be able to perfect all your fancy crimping techiniques if you want to impress.
As much as I love the gooey center of this pie, it is also great chilled, which makes this more like a candy bar.
So let’s meet in the middle, shall we? This pie is best served the next day, after it has been sitting at room temperature.
That way the spices have a chance to do their thing and permeate the gooey chocolate chip pie with lots of Fall flavor.
So ready to make this chocolate chip pie recipe?
Get your sweet tooth ready.
Begin with a pie shell of your choice. If you are using Trader Joes’ frozen pie crust, don’t forget to thaw it overnight.
Press the pie crust into your pie dish. I used an old Marie Calendar’s pie tin that is 8″ across.
A 9-inch pie plate would also work, as long as it is not a deep dish.
Place the pie pan into the refrigerator to chill while you make the filling.
The filling filled it to the top, so you may want to pour a little less in and bake a tiny tart for yourself.
Use an electric mixer and beat the room temperature eggs in a medium bowl until foamy.
Add the all purpose flour, salt, brown sugar and vanilla or bourbon, and beat until combined.
Add the softened butter and beat in, but know that it won’t be smooth.
Stir in the semi-sweet chocolate morsels. Don’t eat any!
Now make the sweetened condensed filling by combining it with 4 tablespoons of pumpkin butter.
Drizzle half of the condensed milk over the bottom of the chilled pie crust.
Spoon in half of the chocolate chip cookie pie filling and then drizzle the remaining pumpkin butter condensed milk over that.
Top with the remaining pie filling and place in a 325 degree preheated oven.
Bake until a toothpick or tester comes out clean and the top is golden brown.
Let pie cool on a wire rack for at least 20 minutes.
Serve with a scoop of vanilla ice cream. Coffee ice cream is great, too!
And whipped cream is also a fave.
This is very similar to the original toll house pie recipe, except for the condensed milk filling.
I like the flavor that the condensed milk filling gives with its Fall spices, but if you don’t want to bother, then just double the brown sugar and leave the condensed milk out.
This chocolate chip pie recipe brings back many fond memories.
The first time I made the original recipe was in college as I always had everything but the pie crust on hand.
Plus, it is one of the easiest pies I’ve ever made.
If you love chocolate and chocolate chip cookies, and pie, then this is the recipe for you.
It is one of my favorite recipes with or without the pumpkin butter filling.
And I’ll have you know that after taking pictures and eating a slice, I wrapped this pie well with plastic wrap and stuck it in the freezer.
Too dangerous to have sitting on my counter!
Sliced into thin wedges; my guess is that this Toll House cookie pie will disappear fast!
If you are looking for an easy and delicious pie for Thanksgiving, this chocolate chip cookie pie recipe is it!
Need Some More?
This Toll House cookie pie is embellished with Fall spices. Perfect for Thanksgiving and if you want just leave out the spice and you have a chocolate chip pie. Both are delicious!
1 single pie crust
2 room temperature eggs
1/2 c all-purpose flour
1/2 c brown sugar
1/2 t salt
2 t vanilla or bourbon
1.5 sticks softened butter
2 c semi-sweet chocolate chips
4 T pumpkin butter
2/3 c sweetened condensed milk
Preheat the oven to 325. Grease a pie plate and press in the crust. Refrigerate.
Using an electric mixer, beat the eggs in a medium bowl until foamy, about 3 minutes.
Add the flour, brown sugar, salt and vanilla or bourbon and beat until combined.
Add the softened butter and beat, but know that it won’t become smooth. Stir in the chocolate chips.
Combine the condensed milk with the pumpkin butter.
Remove the pie crust from the refrigerator and drizzle in half of the condensed milk. Make sure it covers the bottom. Top with half of the cookie dough pie filling. Pour in the rest of the condensed milk mixture and top that with the remaining cookie dough filling.
Transfer to the oven and bake for 55 to 60 minutes or until a tester inserted into the middle of the filling comes out clean. Allow to cool at least 20 minutes on a wire rack.
Serve warm, at room temperature or chilled for a candy bar flavor.
Don’t be afraid to add ice cream or whipped cream!
Thank you Toll House and Half Baked Harvest for the inspiration.
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