Toll House Pie

If chocolate chip cookies and pecan pie had a baby, this would be it.

A simple batter of eggs, flour, and both white and brown sugars gets studded with semi-sweet chocolate chips and chopped walnuts, then baked in a pie shell until the top is golden and crackly while the inside stays soft and gooey. It’s essentially a giant chocolate chip cookie in pie form, and it’s dangerously good.

The beauty is in the simplicity: beat eggs until foamy, stir everything together, pour into a pie shell, and walk away for an hour. Serve it warm (when the chocolate is still melty) with a scoop of vanilla ice cream or a cloud of whipped cream.

Pro Tips

• Beat the eggs until really foamy for a lighter, less dense filling
• Use room temperature butter so it blends smoothly without lumps
• Toast the walnuts for 5 minutes before adding to bring out their oils and deepen the flavor
• Tent the pie with foil after 40 minutes if the top is browning too fast
• Let it cool for at least 20 minutes before slicing or it’ll be too gooey to cut cleanly

Variations

• Pecan Swap: Use pecans instead of walnuts for Southern flair
• Triple Chocolate: Add 2 tbsp cocoa powder to the batter and use dark chocolate chips
• Bourbon Spike: Stir in 2 tbsp bourbon for grown-up depth