Toll House Cookie Sundae Pie

The Toll House Cookie Sundae Pie is inspired by the classic Toll House chocolate chip cookie recipe, which was created by Ruth Wakefield in the 1930s. It combines the flavors of the iconic cookie with the indulgence of a sundae.

This is vegetarian recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Toll House Cookie Sundae Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 120 min Total Time 2 hrs 30 mins

Servings: 8 Calories: 4160

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Chocolate chip cookie dough
• 2 cup Vanilla ice cream
• 1 cup Hot fudge sauce
• 1 cup Whipped cream
• 0.5 cup Chopped nuts
• 8 piece Maraschino cherries

Instructions

1. Preheat the oven to 350°F (175°C).
2. Press the chocolate chip cookie dough into the bottom of a 9-inch pie dish.
3. Bake the cookie crust for 10 minutes, then let it cool completely.
4. Once the crust is cooled, spread the vanilla ice cream evenly over the crust.
5. Drizzle the hot fudge sauce over the ice cream.
6. Place the pie in the freezer and let it rest for at least 2 hours.
7. Before serving, top the pie with whipped cream, chopped nuts, and maraschino cherries.
8. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 28g44%

Total Carbohydrate 64g22%

Sugars 44g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.