I thought this was just okay. I brought it to a potluck, but we had to leave before the end, so I don't know how it was received. I probably won't make it again. Thanks for the idea.
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I loved this pie! I used regular crust and no nuts. It tasted like a cookie cake but more chewy. My hubby and sister weren't fond of it because they aren't "crust" people. But I will definately make again for myself.
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I have never heard of this pie before, but it was requested of me to bake it by my manager. i brought it to work, and it was gone within seconds! i used a graham cracker crust which was loved, and pecans were substituted instead of the walnuts, since that is all i had. i might have cooked it too long, or my oven temperature may have been off because it tends to run hot, so the end product was more like a cookie in a pie form, but still chewy and yummy! it was served with a side of icecream, or whipped cream, or chocolate sauce. i will be making again very soon! thanks noni
-Emily
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This was so good!! An absolute must for anyone who loves chocolate chip cookies and pie -- you get the best of both worlds in one simple, but unbelievably good, dessert. I made two little changes to the recipe -- I reduced the butter to 1/2 cup and I added 1 tsp. of vanilla to the filling. Pumpkin pie was always my birthday pie of choice, now it's Nestle Toll House Chocolate Chip Pie!!
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I have been making this chocolate sensation for years... a Thanksgiving Tradition in my house. Its so good with a scoop of fresh whipped cream.
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This was good. I made it with a Chocolate Oreo crust because I did not have time to make regualr crust. I think a regular crust would be too bland. Maybe a shortbread crust would be good. It tasted alot like chocolate chip cookie. Very rich dessert. You need a coffee or tea with this. Whipped cram would be good dolloped on each piece.
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I made this for our New Year's day celebration dinner and everyone loved it! The only changes I made were to add 1 tsp pure vanilla extract, a shake of sea salt, and I used a little over a half a bag of the mini semi-sweet morsels instead of the regular sized chips. I used the smaller morsels to avoid having the chips all settle down to the bottom of the pie during baking as others who've made similar recipes have complained about. That trick really worked! I also cooked it for 1 hour and 15 minutes to avoid it being underdone (too gooey) as some other cooks have mentioned. I tried to cut the butter down to 1/2 cup, but when mixing in the chocolate chips and chopped pecans, I could tell the batter was a little too tight so I added in the extra half a stick of softened butter at that point. The texture was great, and the pie crust was so deliciously buttery. I originally thought a cookie crust would have been better than a traditional crust, but it really complimented the cookie filling beautifully. We served it with Cool Whip topping, which was wonderful, but vanilla ice cream would have been great too! I remember getting the recipe for this off the back of the Nestle Chocolate Chips bag and making it for my 18th birthday "cake" years and years ago. I don't know why I waited so long to make it again. I'm sure I will be making it often since I've rediscovered this fantastic pie after all these years. Thanks for posting!
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