This dessert is an old favorite in our house. I remember making this for the first time when I was 13 years old after finding the recipe on a bag of Nestle Chocolate Chips.
Nestle Toll House Chocolate Chip Pie
- 1 unbaked pie shell (I used Wh0le Foods Bakehouse GF Pie Crust)
- 2 large eggs
- 1/2 cup Gluten-free Flour (I used Pamela’s Baking & Pancake Mix)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1.5 sticks) butter, softened
- 1 cup Semi-sweet chocolate chips
- 1 cup chopped nuts (I omitted this)
- Sweetened whipped cream or ice cream for topping (I used Cool Whip in a can)
Directions:
- Preheat oven to 325.
- Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar & brown sugar. Beat in butter. Stir in chocolate chips & nuts. Spoon into pie shell.
- Bake for 55 to 6o minutes or until knife inserted halfway between the center & the edge comes out clean. Cool on wire rack. Serve warm w/ whipped cream or ice cream.
**I baked for about 50 minutes. Keep a close eye on this. Mine almost looked overdone on the top, but was perfect.
**If you don’t want all the chips to sink to the bottom, either use mini chocolate chips or dust with GF flour or cocoa.
This was a huge hit. I forget how easy this is to make. To add some variation you could use different flavor chips – peanut butter, butterscotch or mint. Just make sure to check the gluten-free status of the chips.
That pie looks fabulous Kim!
I made this last night for company and it was fabulous. I baked the gluten-free crust first for about 5 minutes and let it cool. I added coconut to the recipe as well as a teaspoon of pure vanilla. My experience in cooking was that it needed 60 full minutes in our new oven. I used mini chocolate chips, and they were perfect. This recipe is a gluten-free keeper!
So glad that you enjoyed the pie!! I love your additions….I’ll have to give those a try! Thanks for letting us know how it worked for you. 🙂