Sweet and Salty Toll House Pie
Recipe type: Dessert
Makes: 8 servings
This warm sweet and salty cookie pie is perfect with a scoop of vanilla ice cream!
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie crust dough, cold* (I used
  • Audra’s pie crust recipe– so flaky!)
  • 100g (~2 large) whole eggs
  • 10 milliliters / 2 teaspoons vanilla extract
  • 235g (~1 cup packed) light brown sugar
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 64g (~1/2 cup) all-purpose flour
  • 2 ½g (½ teaspoon) salt
  • 150g (~1 cup) milk chocolate, roughly chopped
  • 40g (~1 cup) broken salted pretzel pieces
  • 2g (1 teaspoon) flaky sea salt, preferably smoked
  1. Pre-heat oven to 325 degrees
  2. Roll out pie crust and press into a 9-inch glass or ceramic pie-plate; set aside
  3. In a medium bowl, combine flour and salt; set aside
  4. In the large bowl of an electric mixer, beat eggs and vanilla on medium-high speed for several minutes until light and foamy
  5. Beat in sugar and butter on medium-high speed until well-combined; use a rubber spatula to scrape the bottom and sides of the mixing bowl
  6. Put mixer on low and slowly add in flour mix
  7. Stir in chocolate and pretzels but do not overmix
  8. Carefully spread filling into pie shell; top with flaky sea salt
  9. Bake for 55-60 minutes or until a knife comes out clean from side of pie, center should still be moist
  10. Allow to cool for 10 minutes before serving warm with ice cream
Adapted from the original Nestle Toll House Pie
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/sweet-and-salty-toll-house-pie/