Chocolate Chip Pie
Adapted from a Nestle Toll House recipe. My proportions below are for a larger 9.75-inch homemade crust, the Toll House recipe is for a smaller 9-inch pie crust.
  • 1 unbaked 9.75-inch pie crust (standard pie dish size; see pie crust recipe below)
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1½ cup (3 sticks) butter, softened to room temperature
  • 1½ cups semi-sweet chocolate chips
  • 1 cup chopped nuts (optional - I never add nuts)
  1. Preheat oven to 325ยบ F.
  2. Freeze pie crust for 30 minutes before filling and baking.
  3. In a large mixer bowl, beat eggs on high until foamy and very light in color. Beat in flour and both sugars. Beat in butter and mix on medium-high until fully combined.
  4. Stir in chocolate chips and nuts (if using).
  5. Spread batter in pie crust. (Please note: this recipe is for a 9.75-inch standard pie dish. If you are using a store-bought crust say from the freezer section, the crust may be smaller. If this is the case, fill the crust near the top, but if you have extra batter, just leave it out.)
  6. Bake for 60-90 minutes (if you use a smaller 9-inch crust and leave out the extra batter, it will be about 60 minutes, if you use a deep-dish, larger pie crust, it will take more like 90 minutes). When you nudge the pie dish in the oven, the middle should still jiggle just a little bit. If the top and crust are getting too brown, lightly cover with foil while the pie finishes baking.
  7. Cool on a wire rack for at least 30 minutes before eating. Store at room temperature, covered, and warm leftover slices in the microwave for 12-15 seconds.
Whipped cream or ice cream go great with this pie!
Recipe by This Week for Dinner at