Toll House Pie III

Toll House Pie III

7 Reviews 1 Pic
Karin Christian
Recipe by  Karin Christian

“This is always the first pie to go when I bring it to group gatherings! It is a very chocolatey, firm textured pie. Wonderful served warm with a scoop of vanilla ice cream. Pecans may be used instead of walnuts.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
  3. Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.

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Reviews (7)

Rate This Recipe


This recipe was a flop! I could not get it to fully cook and way too much butter. It bubbled over and made a mess. :(



I tried a lot of this kind and they are usually pretty much the same although you change something here and there. I must say this one stands a little apart, because it turns out really true southern cooking as you expect it to be and to taste.



my family loved this pie! I used store bought shells and had enough filling for two pies.

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Amount Per Serving (8 total)

  • Calories
  • 784 cal
  • 39%
  • Fat
  • 51.4 g
  • 79%
  • Carbs
  • 80.2 g
  • 26%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet



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Chocolate Chip Pie III


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Chocolate Chip Cookie Pie