Toll Home Pie is heat, gooey, and studded with chocolate chips. It’s a dessert that bridges cookie and pie in a single nostalgic slice. Based mostly on the official Nestlé Toll Home recipe from the 1987 spiral-bound cookbook.
I noticed this pie on social media lately and it caught my consideration. It was in a reel by @innkeepercaroline, who gave a glimpse into life as a baker at an inn. Her prep consists of scrumptious espresso desserts, dinner rolls, and drool-worthy cookie trays – in addition to Toll Home Pie. Apparently so extremely regarded by inn visitors, that it’s in common rotation as a finest vendor.
I’m fascinated by these little insights. What are individuals most drawn to on a dessert menu? Particularly whereas touring or on vacation? After sampling this pie, I feel the reply is obvious: one thing wealthy and indulgent. Fortunately, I’ve entry to a replica of the 1987 cookbook (spiral certain) from Nestle Toll Home with the unique recipe inside. My husband’s Aunt Valerie gifted it to him as a child. So I dug it out and gave the pie a number of take a look at runs to see the way it carried out in a contemporary house oven.
Toll Home Pie Origins
This pie originates from one other inn, in fact. The Toll Home Inn in Whitman, Massachusetts, which was owned and operated by Ruth Graves Wakefield and her husband within the 1930’s. Because the chocolate chip cookie turned a nationwide staple after it’s invention within the 1930’s, Nestlé expanded the idea right into a pie model. Which is actually a chocolate chip cookie batter baked in a pastry shell. It gained recognition within the Nineteen Seventies and Eighties as a straightforward, crowd-pleasing dessert.
Toll Home Pie is Made with Pantry Staples
The pie’s attraction lies in its simplicity: pantry staples, no difficult strategies, and a texture that lands someplace between a gooey butter cake and a soft-set cookie. Use a refrigerated or frozen pie crust (thawed) for the simplest model of this pie.
Apart from a pie crust (retailer purchased or selfmade), you’ll want white and brown sugars, unsalted butter, massive eggs, flour, walnuts and chocolate chips.
Combine the Filling
In a big mixing bowl, beat the eggs with a hand mixer for about 3 full minutes. The combination ought to look visibly lighter, ethereal, and foamy, not simply blended (see higher L.H. picture). This step incorporates air, which helps create that barely crackled high and comfortable inside texture.
Add the flour, granulated sugar, and brown sugar. Combine till nicely mixed. As soon as included, pour within the melted butter and blend till clean.
Utilizing a spatula, fold within the semi-sweet chocolate chips and chopped nuts (if utilizing). Stir gently however completely so that they’re evenly distributed all through the batter.
Bake the Pie at 325°F
Pour the batter into the ready pie shell. Bake for 55–60 minutes, or till the highest is golden brown and the middle is ready however nonetheless barely comfortable. If the perimeters start to brown too rapidly, loosely tent with foil over the past quarter-hour.
Enable the pie to chill fully on a wire rack. In the event you slice into it too quickly, the within might be fluid. Because it cools, the middle will proceed to set, creating the chewy-meets-gooey texture. The floor might be shiny and crackly – a texture akin to brownies. This pie retains nicely for 4-ish days at room temperature, and even longer within the fridge.
Toll Home Pie Testing Notes
- Butter quantity issues. That is the place I deviate from the unique 1987 recipe, however simply barely. The unique Nestlé Toll Home recipe requires 1 complete cup of melted butter, which is able to nearly definitely bubble over the crust and spill out because it bakes. (You’re welcome to ask me about my PTSD from repeatedly fanning the smoke detector.) Decreasing the butter barely permits the pie to bake neatly and set correctly with out sacrificing the ooey-gooey texture that defines this dessert.
- Beat the eggs till actually foamy. This step takes about 3 minutes with a hand mixer and shouldn’t be rushed. The eggs ought to look lighter in coloration and visibly aerated – not simply blended. Greasy or overly dense outcomes can usually be traced again to under-beaten eggs.
- Bake low and gradual. 325°F is the magic quantity right here. Toll Home Pie advantages from a average oven temperature, which helps the filling set evenly with out overbrowning the crust. In case your oven runs scorching, the highest will brown too rapidly, so loosely tent the pie with foil throughout the closing stretch.
- Anticipate a comfortable heart whereas scorching. This pie continues to set because it cools. Reducing too quickly could make it seem underbaked even when it’s not – a typical concern echoed in suggestions I researched from the Nestle web site. For clear slices and the traditional chewy-meets-gooey inside, let the pie cool fully earlier than serving.
This cookie pie is the perfect of each worlds, with a texture someplace between a gooey butter cake and a comfortable set cookie. I can see why it’s a finest vendor! It’s actually wealthy and indulgent, and I discover a scoop of ice cream on high of a gently warmed slice is crucial to chop a few of the pie’s richness.
Associated Recipe: Chocolate Chip Cookie Mug Cake
Toll Home Pie (1987)
- 2 massive eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup salted butter melted and cooled barely
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts toasted
- 1 9-inch deep-dish pie crust (selfmade, refrigerated, or frozen and thawed)
- Vanilla ice cream or whipped cream for serving
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Preheat oven to 325°F. Place the deep-dish pie crust on a rimmed baking sheet to catch any effervescent throughout baking. Put aside.
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In a big mixing bowl, beat the eggs on excessive pace with a hand mixer for about 3 full minutes. The eggs ought to turn out to be lighter in coloration, ethereal, and visibly foamy. This step incorporates air and helps create the pie’s signature texture.
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Scale back mixer pace to medium and add the granulated sugar and brown sugar. Beat till absolutely mixed and clean, scraping down the perimeters of the bowl as wanted.
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Add the flour and blend on low pace simply till included. Keep away from overmixing at this stage to maintain the feel tender.
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Pour within the melted butter. Proceed mixing till the batter is clean and shiny. The combination might be thickened, but free sufficient to pour.
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Utilizing a spatula, gently fold within the chocolate chips and toasted walnuts till evenly distributed all through the batter. Spoon or pour the filling into the ready pie crust, spreading it evenly to the perimeters.
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Bake for 55 – 60 minutes, or till a knife inserted midway between the sting and heart comes out clear. The middle should seem barely comfortable however will proceed to set because it cools.
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Switch pie to a wire rack and funky fully earlier than slicing for the cleanest cuts. Serve barely heat or at room temperature with vanilla ice cream or whipped cream if desired.
- Use a deep-dish crust. The filling rises because it bakes after which settles barely because it cools. A deeper crust helps include the batter and prevents overflow.
- Beat the eggs completely. Correctly foamed eggs create construction and assist stop a dense or greasy texture. If the eggs are solely flippantly blended, the completed pie could bake up heavy.
- Toast the walnuts first. Toasting enhances taste and ensures the nuts keep pleasantly crisp contained in the comfortable filling.
- Bake on a rimmed sheet. Even with correct proportions, this pie can bubble enthusiastically. A baking sheet prevents messes in your oven. It additionally supplies further help for the pie in case you’re utilizing a frozen pie crust fitted right into a disposable aluminum pan.
- Enable full cooling time. The pie continues to set because it cools. Reducing too early could make the middle appear underbaked even when it’s correctly finished.
- Tent if wanted. If the crust edges brown too rapidly, loosely cowl them with foil over the past quarter-hour of baking.
