Simple pie crust filled with a rich, decadent, ooey, gooey chocolate chip cookie filling? This might be the easiest, most delicious pie you’ll ever make. Consider yourself warned.

Chocolate Chip Cookie Pie

I was not planning on sharing a new pie recipe with you this holiday season. I’m sorry. I hope we can still be friends now that you know that.

It’s not that I don’t love pie. That’s clearly not the case; I just have so many other recipes to share with you this month and next that I wasn’t sure I’d fit in a pie recipe that would be worthy of pushing something else to the back burner. #seriousfoodbloggerworries

If you hadn’t noticed, I’ve been posting recipes like crazy the last few weeks in order to get all the deliciousness of my “Must Share Recipes With The World File” into your grubby little hands.

All this at the risk of having a complete breakdown (posting every day is not really my jam, and I may or may not have an epically dirty house and a developing nervous twitch because of it, but again, I just can’t stop until my holiday recipe work here is done).

Chocolate Chip Cookie Pie

So anyway, back to pie. It wasn’t going to be a thing…

…until I was asked last week to bring pie to an event and after seeing this simple chocolate chip cookie pie in my news feed, I knew it was the one I would be making. Not to post it. No, no. No time for pie, remember? I made it because it looked easy, kid-friendly, and it had chocolate. Perfect pie criteria in my book when it is destined to be served elsewhere.

Wow. This pie. It completely blew my mind with its deliciousness.

I’m seriously not exaggerating when I say, I think this is my favorite pie of all time. I know. I KNOW! That’s such a bold statement, but I can’t be stopped. It is ridiculously delicious. And yes, it made it into The Best of section.

Chocolate Chip Cookie Pie

Even though it looks and seems humble and slightly unassuming, it is a magical, decadent, confection that is begging for a place in your pie-loving heart.

That sweet, crackly, golden crust is the perfect shell for the rich, soft, gooey chocolate chip cookie filling and the absolute perfect vehicle for a scoop of ice cream (and hot fudge sauce, if you dare).

Brian and the kids (is now the time to admit it never made it to the event I was supposed to take it to in the first place?) were dying. D.Y.I.N.G. over the deliciousness of this pie. And I wasn’t far behind them. This chocolate chip cookie pie, served warm, is without comparison.

However, since I cannot lie to you, the leftover piece that accidentally got shoved to the back of the fridge behind the mayonnaise and broccoli and possibly covered in a layer of bandaids (I have no idea how it got there in that condition where no one would suspect it was pie…no idea…no idea at all) and presented itself the next afternoon, was ridiculously delicious straight from the depths of the fridge with its fudgy, chilled filling and flaky, buttery crust.

I even saved a taste for my sister who came over later. She ate it at room temperature. And nearly died, too.

See? Do you see what I’m trying to tell you? This pie is perfect. I really do think it’s perfect. If you are a chocolate, decadent, let me have all my calories in pie kind of person, this pie is for you.

Chocolate Chip Cookie Pie

I know pie crust can be, like, the killer of all pie dreams. Don’t let it be! The sweet, rich filling needs the buttery, simple flavors of traditional pie crust, and homemade pie crust is doable, I promise.

This no-fail pie crust (with step-by-step pictures) is the only one I make and revolutionized the way I feel about pie crust (I even did a video about it here if you need additional visual assistance).

The Only Pie Crust Recipe and Tutorial You'll Ever Need

If you are a homemade pie crust first-timer, I will give you all the help you need to make it work, so comment with any and all questions. But please remember, there is no shame in getting by with storebought crust if you just cannot even with homemade pie crust this year (and honestly, this pie might be amazing with a graham crust…I just haven’t tried it).

I’ve given notes in the recipe below, but I highly recommend using a 9.5-inch deep pie plate instead of a regular 9-inch pie plate, since the bubbly chocolate chip cookie filling may spill over the edge, and that very thought makes my nervous twitch even more pronounced. If you only have a 9-inch pie plate, try reducing the filling just slightly or place the filled pie on a foil-lined baking sheet to catch any spillage.

FYI: This is the 9.5-inch pyrex pie plate I’ve had for at least a decade; I use it all the time (and not just for pie).

Ok, I think we’ve covered everything you need to know. Promise me you’ll make this pie and validate me staying up until midnight to get it posted instead of cleaning my bathrooms? Thanks. I love you for that.

One Year Ago: Autumn Pear Salad with Maple Balsamic Dressing
Two Years Ago: Warm Russian Tea
Three Years Ago: Pumpkin Pie Sheet Cake

Chocolate Chip Cookie Pie

Yield: Makes one 9.5-inch pie

Chocolate Chip Cookie Pie

This pie may have a tendency to bubble over while baking if using a regular 9-inch pie plate. This is the 9.5-inch deep dish pie plate I have. If you only have a 9-inch pie plate, reduce the filling just slightly or place it on a sheet pan to catch any spillage.

UPDATE: I forgot to mention this initially, but this pie is a great make-ahead option. Make it, bake it, and refrigerate it (probably up to two days). Warm it on low in the oven (maybe 250 degrees until warmed) or piece by piece in the microwave, or eat it chilled or at room temp.

Ingredients

  • 1 unbaked pie shell (to fit a 9.5-inch deep dish pie plate) - my favorite pie crust recipe here
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup (2.5 ounces) all-purpose flour
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1/2 cup (3.75 ounces) brown sugar
  • 3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened
  • 1 to 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional)

Directions

  1. Preheat the oven to 325 degrees F.
  2. Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made.
  3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).
  4. Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.
  5. Add the softened butter and mix until combined.
  6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
  7. Spread the batter evenly in the prepared pie crust.
  8. Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It's ok for the pie to still be slightly gooey in the center.
  9. Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with scoop of ice cream and a drizzle of hot fudge sauce, if you dare.
http://www.melskitchencafe.com/chocolate-chip-cookie-pie/

Recipe Source: adapted slightly from The Girl Who Ate Everything by way of AllRecipes

Chocolate Chip Cookie Pie

Disclaimer: this post contains one or two Amazon affiliate links.

52 Responses to Chocolate Chip Cookie Pie

  1. Mia says:

    Ooh this looks naughty and I really try to stay away from naughty dessert recipes these days (if it’s in my house, I’ll eat it!) but now I’m thinking seriously about making it for the simple fact that it comes so highly recommended by you. That should speak volumes showing you how high you rank in my food creating life! I’d go so far as to call this site my recipe bible. Anyway I just thought you should know that…you’re awesome Mel.

  2. Mary says:

    This looks amazing! I haven’t been a huge pie person but this brings pie, cookie, and chocolate together. I’ve got try this. Yum! Thanks, Mel for giving all of us such great recipes!

  3. Angela says:

    Covered in band-aids?!?! You are killing me! So funny! I will have to try that strategy with things in the fridge. I am on pie duty this Thanksgiving, looks like this will be the one . . . I mean two, one for me and one for people to share.

  4. Anna says:

    Hi Mel, this looks amazing and in the original pie crust recipe, you mentioned that you would weigh the flour, I looked but couldn’t see the weights listed anywhere. Also Im from Australia and we don’t have sticks of butter, any chance we could get weights for that as well? Thanks and love ya work!

  5. Christy says:

    Would this pie be okay if I made it the day before? Just keep it in the fridge? Thanks a million!~

  6. Margaret says:

    This looks almost exactly our children’s favorite pie — I found it in Bon Appetit eons ago. Our recipe is identical except it only calls for 1 stick of butter, 1 teaspoon of vanilla and reduces the granulated sugar to 1/3 cup. We love this pie!!!

  7. Marie says:

    I LOVE pie! And I have been making a pie like this for years. SO GOOD!! But I might have to try your version and see how it compares because I love your recipes! Thanks.

  8. Jasmine says:

    How far in advance do you think this pie could be made? Thanks!

  9. liz h says:

    This has been a family favorite for as long as I can remember. We call it Toll House Pie. It’s good as written, but adding 1-2 cups sweetened shredded coconut takes it to a whole new level.

  10. Mel II says:

    Hey Mel – my husband can’t eat sour cream, but can have plain Greek yogurt, which is what I sub in most recipes. Do you think it would work in your pie crust recipe?? I’ve never tried using it for a pastry dough! (P.S. I love every recipe you have ever posted. Ever. EVER!!! Lol)

    • Mel says:

      Thanks for your sweet compliment, Melanie. About the Greek yogurt…I haven’t tried it as a sub here but I think it’s full fat yogurt, it stands a good chance of working.

  11. Teresa R. says:

    I’m really happy you shared a new pie recipe. I was trying to think of a different pie for thanksgiving and I think this is it! Thank you!

  12. Katelyn says:

    My husband grew up LOVING this pie but I’ve never been able to master my mother-in-law’s recipe. Her recipe is almost the same but with another 1/4 c. butter and no vanilla. It’s always soupy and I bet that extra butter is why. I’m trying your recipe out ASAP! Although I may not tell my hubby it’s your recipe just to see if he notices. (:

  13. Nicki says:

    I am not really a pie person, but this one is right up my alley… I think I just found our Thanksgiving pie for this year!

  14. Becky says:

    I don’t have a deep dish pie pan, but I think this recipe will necessitate that I buy one of the really pretty ones from the Pioneer Woman’s line!

    My husband loves Graham cracker crust but not regular crust as much. If I go the Graham cracker crust route, do you think I should pre-bake it?

  15. Paige says:

    This pie looks like something i need to be eating immediately.

    Paige
    http://thehappyflammily.com

  16. Jared says:

    This is in the oven as I type. Only, I made it even naughtier by doubling the filing. My pie dish must be really deep because none of it has overflowed. Although, it is taking considerably longer to bake. #worththewait

  17. Teresa says:

    Wow that looks fantastic. I’ve made Jamie and Bobby Deen’s chocolate chip pie, which has no crust, but is fabulous (and the recipe makes two!). But I have to try this one, maybe for Christmas. I am loving these posts every day this week. Thank you for all you do for us!

  18. Sarah says:

    This pie makes an appearance every Christmas and Thanksgiving around here. We love it!

  19. Diana says:

    I think this is going to my last minute (considering I already did my big grocery shopping trip) addition to a Thanksgiving. Super want to try this. Thanks!!

  20. Jen T says:

    Made this tonight for dessert as we had the sister missionaries over and my daughter had a friend to dinner too. Everyone LOVED it! I just used a store bought crust, but it was super good! Yum! And very easy! Divine with ice cream! Thanks for your daily posting which I am sure is not easy! Thanks for all you do!

  21. Allison says:

    Do you think this could be made ahead & frozen? Before or after baking?
    With 2 kids under 2 baking time is so limited

    • Mel says:

      I think I commented above with the same thoughts – but, I haven’t tried baking and freezing. Having said that, I think it would work great. I’d bake, cool, then freeze. Thaw in the fridge overnight or at room temperature for a few hours and then warm in the oven until perfectly gooey.

  22. Shauna says:

    Ooh, I have the same questions about freezing. My fridge space is *seriously* limited for the next week while brining turkeys and other such nonsense. My freezer, on the other hand, has room to spare for this amazing looking pie! Suggestions on method? (before or after baking? How to handle reheating/thawing?)

    • Mel says:

      In the interest of full disclosure, I haven’t frozen this so I can’t say 100% it will or won’t work, but my 99.9% guess is that it should freeze just fine. I’d freeze after baking and cooling and then thaw in the fridge overnight (or at room temp for a few hours) and warm lightly in the oven. I’m liking this idea!

      • Shauna says:

        Thanks Mel! Can’t wait to make it! And thanks for all the great recipes! Your site is the first place I check when I need to make something *really* great!

  23. Melissa says:

    I made this and my employees think I’m the best boss ever. Thanks for all the great recipes, Mel! I really do feel like a rockstar because of them!

  24. Sarah says:

    Made this last night when I had all ingredients randomly on hand and found out last minute I had to take a dessert….HUGE HIT! Everyone said it tasted like chocolate chip pecan pie, and said it was better than what they get served at Thanksgiving. Thanks so much!!

  25. Christine says:

    This is gooey and delish but i followed everything to the “T” and it came out soupy. I tried it 15 minutes after it came out of the oven so once it cools a few hours maybe it will thicken 🙂

  26. Anna says:

    You have me sold. This looks so delicious. I am smacking my lips now.

  27. Tanya H says:

    Made this on a whim tonight. So sweet, but delicious!

  28. caitlin says:

    Making this tonight for Sunday movie night with the kids. I work a lot of weekends and evenings so we do a holiday countdown movie night every Sunday starting mid November ,complete with a special treat! My way of smooshing in every bit of festivities and family time in this busy family, thanks Mel!

  29. Seth B says:

    Chocolate chip cookies, in the form of a pie? OH MY GOODNESS that just sounds too yummy to be true! Definitely stopping after work tomorrow to pick up ingredients to make this!

    Thanks for posting this Mel!

  30. Beth Wadsworth says:

    Made this for Life group last night and everyone loved it. I love how to top gets a little crispy. It is perfect.

  31. Becky says:

    I made this with a graham cracker crust and it was awesome! Seeing as the pie pan is bigger and I wanted a thick-ish crust, I used 7.5 oz crushed graham cracker crumbs (about 2 cups), 6 tablespoons of melted butter, and 6 tablespoons of brown sugar for the graham cracker crust. Those amounts worked out great for me!

    Can’t wait to make it again for Thanksgiving!

  32. Kelsey says:

    Made it and loved it! It was delicious warm with ice cream and possibly even better the next day straight out of the fridge! Yum!

  33. Malinda says:

    I just pulled this out if the oven. When I stuck the knife in the top was crunchy and the middle came out clean but oily. When I pressed on it lightly, an oily liquid peeked out of the knife hole. Is this normal????

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