Why You’ll Love This Recipe

Mini Toll House Pies bring together the best of two worlds: a decadent chocolate chip cookie and a warm, gooey pie. The result is a sweet, comforting treat that is both indulgent and satisfying. With a buttery, flaky crust, a soft and gooey filling packed with chocolate chips, and the perfect balance of sweetness, these mini pies are guaranteed to be a hit. They’re also easy to make, customizable, and perfect for any occasion—whether served as a dessert or a sweet snack!

Ingredients

1 package refrigerated pie crusts (or homemade pie dough)
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional, such as walnuts or pecans)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or butter.
Roll out the pie crusts on a floured surface and use a round cookie cutter or a glass to cut circles large enough to fit into the mini muffin tin cups.
Press the dough circles into the mini muffin tin, gently molding them to fit the shape of the cups.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the chocolate chips and chopped nuts (if using).
Spoon the batter into the prepared mini pie crusts, filling each one about 3/4 full.
Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow the mini pies to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!

Servings and Timing

This recipe makes approximately 12 mini Toll House pies, depending on the size of your muffin tin. Bake them for 15-18 minutes, and allow them to cool for 5-10 minutes before serving.

Variations

Nut-Free: Omit the nuts for a classic chocolate chip pie.
Peanut Butter: Add a few spoonfuls of peanut butter to the filling for a delicious peanut butter-chocolate chip combination.
Miniature Cheesecake: Add a layer of cheesecake filling beneath the chocolate chip layer for a fun twist.
Different Chips: Swap semisweet chocolate chips for milk chocolate, white chocolate, or even peanut butter chips for a unique flavor.
Salted Caramel: Drizzle a bit of caramel sauce and sprinkle with sea salt on top for a sweet and salty version.

Storage/Reheating

Mini Toll House Pies should be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you want to reheat them, warm them in the oven at 350°F for about 5-7 minutes, or microwave them for 20-30 seconds.

FAQs

Can I use homemade pie crust for these mini pies?

Yes, homemade pie crust works perfectly fine for this recipe. You can use your favorite pie dough recipe or a store-bought option.

Can I make these pies ahead of time?

Yes! These mini pies can be made a day or two ahead of time. Simply store them in an airtight container to keep them fresh.

Can I freeze Mini Toll House Pies?

Yes, you can freeze these mini pies. After baking and cooling, place them in an airtight container or freezer bag and freeze for up to 2-3 months. To reheat, thaw them at room temperature or bake at 350°F for about 5 minutes.

Can I use a different type of chocolate?

Definitely! You can use any type of chocolate chips that you prefer, such as milk chocolate, dark chocolate, or even white chocolate chips.

Can I add more filling to the mini pies?

Yes, you can fill the mini pies a little more, but be careful not to overfill them to avoid spillage during baking. Fill them about 3/4 full for the best results.

How do I prevent the pie crust from getting soggy?

To avoid a soggy crust, be sure to bake the pies long enough to get the crust golden and crisp. Additionally, you can blind bake the pie crusts for 5-7 minutes before adding the filling.

What’s the best way to serve these mini pies?

Mini Toll House Pies are delicious on their own, but you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Can I make these mini pies without eggs?

If you need an egg-free option, you can substitute the eggs with a flax egg or a store-bought egg replacer. The texture may vary slightly, but they should still be delicious!

What size muffin tin should I use?

Use a mini muffin tin for this recipe, as the pies are designed to be small, bite-sized treats.

How do I know when these mini pies are done?

The mini pies should be golden brown on the edges, and a toothpick inserted into the center should come out clean or with just a few crumbs. Be careful not to overbake them, as they can become too dry.

Conclusion

Mini Toll House Pies are the perfect sweet treat for chocolate chip cookie lovers. They combine the irresistible taste of chocolate chips, butter, and sugar with the convenience of a mini pie format. These bite-sized desserts are easy to make, customizable, and perfect for any occasion. Whether you’re hosting a party or just need a quick treat, these mini pies will surely become a favorite in your dessert repertoire. Enjoy the warm, gooey deliciousness in every bite!