Sometimes I crave Toll House Pie. For instance yesterday I was sitting on the couch enjoying having Monday off and watching Wives and Daughters via Amazon’s very cool “Unbox” feature on the TiVo, except all I could think about was chocolate. Finally I paused my movie and started peering into cupboards in the kitchen. I noticed a packet of wonton wrappers that I’d purchased and I had an idea. What if I used the wonton wrappers to make mini Toll House Pie Tarts…and so I did.
I based the cooking time for the tarts on the Nasoya Wonton Mini Quiche recipe and lowered the baking temperature to 350 degrees. For the filling I halved the traditional Toll House Pie recipe and used an ice cream scoop to fill each tart. Each cup was made by layering two wontons diagonally in order to get a maximum amount of coverage in the muffin tin. You can whip these tarts up in around 30 minutes and they’d definitely travel well if you’re looking for something rich and sweet to bring to Thanksgiving.
 Mix Batter |
 Stir in Chips & Nuts |
 Layer Wontons in Muffin Tin |
 Scoop in the Batter |
 Have a Few |
 Or Share With Friends |
Toll House Pie Tarts (Based on the traditional Toll House Pie recipe from Nestle)
Makes 12 Tarts
1 large egg
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup chocolate chips
1/2 cup chopped nuts
24 wonton wrappers
Preheat oven to 350° F.
Layer two wontons into each muffin cup.
Beat egg in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Using an ice cream scoop, spoon one scoop of the mixture into each wonton cup.
Bake for 15 to 20 minutes and cool before attempting to remove tarts from the muffin tin.
{ 12 comments… read them below or add one }
Looks good… what if you had closed them up, then fried them. That might be cool.
Hey Jeff,
Personally I hate frying things (because I usually end up burning myself), but I’m sure you definitely could. Although I think the batter would just melt and ooze out rather than having the firmer consistency of pie filling. I wonder how that could work? Hmm..
I’ve never tried Tollhouse Pie but it sounds great and these tarts look so good!
yum chocolate! I may venture into the kitchen for once to make these!
Great idea Erin! Please tell me you’ll be serving this at the Erin Cooks Holiday party.
Nicole – You’re in for a super treat! Toll House Pie is sinful. Imagine warm cookie dough with pie crust. Enough said, right?
Hänni – We’ll see… although I’m thinking about branching out a bit on the sweets for this year’s party. Unless you personally request Toll House Pie — as my house guest you’d obviously win.
Melissa – I’d pay to see that! Just kidding! 😛
oh my gosh, i’m totally going to have to make these!! in fact, i discovered a package of wonton noodles in my freezer the other day when i was cleaning it out, and now i know what to do with them. thanks!
These are really cute, Erin! I love any “mini” dessert. Yum!
Erin, what a great idea! God, I could go for one of those right now. Maybe two…they look so good!
These look so awesome! Can’t wait to try them out!!
I’ve made the regular toll house pies and they have always been a hit. I love this mini pie idea. Great for a bake sale and I will make them next week end to raise money for Relay For Life. Thanks for having that chocolate urge. I usually just eat the chips out of the bag : )
Toll House pie is a staple in our house–tried these for thanksgiving using mini muffin tins–Filling was fantastic as always, but not a fan of the wonton “crust”…will take the time to make regular pie crust next time