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Toll House Pie I

Toll House Pie I

JBS BOX

JBS BOX

Delicious warm topped with whipped cream! This recipe can also be doubled -bake 2 pies and freeze one for later.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

ArmyMom
50

ArmyMom

5/11/2006

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 of vanilla. Excellent! and the texture is *much* better.

Dianemwj
37

Dianemwj

6/17/2007

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 in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too. Added a tsp of vanilla, too. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey. My husband kept asking "When can I eat this pie?", so I let him go at it while it was still hot. We both liked it very much. It was not the recipe's fault that the pie was a tad overdone. Will definitely make this again and keep an eye on my capricious timer.

mbgirl
37

mbgirl

12/23/2004

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.

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