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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