Mini Toll House Pies

A mini toll house pie on a white plate on a yellow counter. More pies and a glass of milk in the background.

These Mini Toll House Pies are a quick and easy-to-make dessert recipe using only two store-bought ingredients: pie crust and refrigerated cookie dough! Takes just 30 minutes or less to make!

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: pies

Calories: 313kcal

EQUIPMENT

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3¾-inch round biscuit cutter
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Muffin tin

INGREDIENTS

1 (14 oz) box ready-to-bake pie crusts 2 rolls
1 (16 oz) package ready-to-bake cookie dough
whipped cream for topping

INSTRUCTIONS

Preheat the oven to 350°F.
Unroll the pie crust and cut 6 circles out of each crust roll. Place a circle in each muffin tin cavity, gently pressing down and against the sides.
1 (14 oz) box ready-to-bake pie crusts
Roll two ready-to-bake cookies together in a ball, place one in each of the crusts, and gently press down to fill the bottoms. Add extra mini chocolate chips to the top of the dough if desired.
1 (16 oz) package ready-to-bake cookie dough
Bake for 18-21 minutes, then remove and allow them to cool in the pan for 10 minutes before using a knife or fork to gently pop them out and place them on a wire rack to cool completely.
Top with whipped cream before enjoying.
whipped cream

NOTES

Biscuit Cutter - When preparing the pie crust for each well of the muffin tin, I found that a 3 3/4-inch round biscuit cutter worked best. This size fits the best while also giving it just the right pie crust-to-cookie ratio. Let the crust sit at room temperature for about 15 minutes before rolling out; this will give the crust enough stretch that you can easily get 6 or 7 crusts out of each roll.

Toppings - Once the cookie dough is pressed into the pie crust, you can add toppings! Additional mini chocolate chips, chopped walnuts, or chopped pecans would all be tasty! Since there are a dozen mini pies, you can add toppings to some and leave the others plain!

Baking - We tested these pies at three different temps and found that 350 degrees F yielded the best results, with the crust being firm and the cookies experiencing the least amount of caving in the center. The cookies will still dip a bit in the center, but that just makes for the perfect little bowl for a scoop of vanilla ice cream or whipped cream!

Cooling - Be sure to allow the mini pies to cool in the pan for at least 10 minutes. This way, they pop out nicely while remaining perfectly round!

Serving - Serve these mini pies up with your choice of sweet, tasty toppings. Try yours with a scoop of vanilla ice cream or a heaping dollop of whipped cream and a chocolate drizzle! If you enjoy your toll house pie warm, you can even slide it into the microwave for a few seconds.

NUTRITION