Chocolate Chip Pie takes all the flavors you love in a chocolate chip cookie and bakes them in a buttery, flaky, pie crust. It makes a great year ’round dessert for a casual get together or holiday celebration!
I first learned about Chocolate Chip Pie years ago from a newspaper article that raved about Bud Royer’s Famous Chocolate Chip Pie from Royer’s Round Top Cafe in Round Top Texas.
I clipped that article and planned to make it someday….(Yep, along with ten million other recipes I’ve “clipped” in my life. You know how it is…)
Speaking of which, when was the last time you clipped a recipe from a real life newspaper? You know, “clipped” as in with scissors?
Yeah, so when I say I clipped it “years ago”…I mean YEARS and YEARS ago, lol!
But hey, some of my favorite recipes came straight out of the food section of a newspaper, like Peanut Butter Cut Out Cookies.
Bud Royer’s Famous Chocolate Chip Pie called for a 10″ “cafe” pie pan which I didn’t have and really had no need for…so the recipe just kind of stayed in my archives. (I’ve linked to a recipe that matches the one in my newspaper article should you want to try Bud’s version.)
What is Chocolate Chip Pie?
Well, first let me tell you what it’s not…It’s not just chocolate chip cookie dough baked into a pie shell.
Actually, some recipes out there do just spread a favorite chocolate chip cookie dough recipe into a pie shell and bake. But then you basically have cookie bars in a pie shape along with a cookie texture.
What’s the difference? The ratios are different from recipe to recipe. The ratio of butter to flour in today’s recipe is much lower than in a traditional cookie dough recipe.
This recipe only calls for 1/2 cup flour. Because of this, the texture is different than a typical chocolate chip cookie.
In comparison to the recipe I’m sharing today, Bud’s recipe uses the same amount of eggs, chocolate chips and nuts, a little more butter and double the flours and sugars.
From what I’ve seen in photos, it’s got more filling, sort of like the filling of a pecan pie, but not quite.
Nestle® Toll House Chocolate Chip Pie
As I’ve just mentioned, I’ve never made Bud’s rendition of the pie, but I have continued to experiment with my own versions. I’ve experimented with my own versions over the past year but haven’t landed on a new version to share yet.
So, I’m going to share another famous recipe…Consider this post a PSA for all of you who have never had the original Nestle Toll House Chocolate Chip Pie.
I’ve made a few small adjustments, like the addition of vanilla and tossing the nuts and chips with a bit of flour, but the recipe is largely the same.
Does it taste like a chocolate chip cookie?
Why yes, yes it does. It simply has a different texture. It’s not quite the texture of pecan pie. It’s doesn’t have that sweet and syrupy quality.
I think the texture is somewhere between pecan pie, cookie dough and a seven layer bar. But, that sort of depends on what temperature you eat it.
So, basically….it tastes like a cookie but eats like a pie :)
What’s the best temperature to serve Chocolate Chip Pie?
When it’s cold, it’s firm. When it’s room temperature it’s a bit softer. When it’s warm, it’s melty and very chocolatey.
I happen to like it cold or room temperature if I’m eating it without any particular topping. That being said, it’s wonderful with whipped cream at room temperature.
When it’s warm, I think a scoop of vanilla ice cream is mandatory to balance out all of that melty chocolate. Then, it’s really quite amazing when warm. It’s almost like it’s a totally different pie.
Ingredients for Chocolate Chip Pie
- Granulated Sugar
- Brown Sugar
- Semi-sweet chocolate chips
- Toasted pecans
- Unbaked pie crust
It mixes up in one bowl!
Here are the steps in short….Beat the eggs until foamy. Mix in the dry ingredients. Beat in the butter. Add chips and nuts. Pour into pie shell and bake. That’s pretty much it.
And I’ve already told you that you can use a ready made pie crust, so this ends up being one easy pie!
Make sure the eggs are beaten until foamy
Foamy eggs means you’ve beaten a good amount of air into the mixture. This will help with leavening. I used my stand mixer and whisk attachment and beat for a good 2-3 minutes.
You can see how the dry ingredients in the bowl are leaning up against the egg foam without the foam collapsing. Those foamy eggs have enough structure to do that.
The temperature of the eggs and butter are important
The butter should be softened. That doesn’t mean melted and it doesn’t mean mushy.
It should not be so soft that it spreads like peanut butter.
Softened simply means the butter is no longer hard. You can press your finger into it and it will hold its shape.
This is soft enough to whip into the mixture, but will have enough structure to help whip air into the batter. I cut the butter into pieces and beat it in with the paddle attachment.
As far as the egg? It will be easier to whip air into your eggs if they are at room temperature. Plus, they won’t chill out your butter as you’re adding it to the batter.
What kind of pie crust is best for Chocolate Chip Pie?
I think my favorite is a simple pastry crust. I used my Easy All Butter Pie Crust for this recipe, but you can definitely hit the easy button and buy a premade crust.
I have tried the pie with a graham cracker crust. It was fine, but I really think the pastry crust is a better match for texture and flavor.
Can I omit the nuts?
Sure, but do you really want to? Just kidding! I happen to love nuts and chocolate together but I realize that this is not a favorite combo for everyone.
First, before you ditch the nuts, you can substitute your favorite nut. I used pecans, but walnuts, macadamia, peanuts…all good choices based on your taste preferences.
If you want to omit the nuts, I wouldn’t replace them with more chocolate chips. The nuts add to the structure of the pie, so your texture will soften up a bit.
I would simply omit the nuts and mix up the batter as directed. Then, because the chips will sink to the bottom, I’d take a small handful of additional chips and sprinkle them over the top of the pie before you bake it.
This will give you chocolate throughout without going overboard.
Of course, you can also sub in a different chip. You could go with milk, but the pie will be quite sweet. You could do a mix of chocolates. Whatever you like in a cookie, you will like in this pie.
Bake until golden brown
My pie took about 50 minutes. I baked until the top of the pie was a deep golden brown. I also looked for the crust to become a nice golden brown.
I thought I might have to cover the crust at some point during baking so that it didn’t get too brown, but I had no issues.
So if you love the taste of a chocolate chip cookie but you need it in pie form, this is the classic recipe for you.
Consider yourself informed!
And hey, if any of you have been to the Round Top Cafe and tried Bud’s famous pie in real life, I’d love to hear about it!