Chocolate Chip Cookie Pie
This chocolate chip cookie pie might be the easiest, most delicious pie you’ll ever make. Rich, ooey gooey, decadent and SO easy to make!
All dessert dreams come true as the flavors of irresistible chocolate chip cookies meet pie! Served warm with ice cream, this is one incredible dessert.
Chocolate Chip Cookie Pie Filling
The filling for this pie is fairly straightforward except for one small detail.
Rather than creaming together the butter and sugar first, a common technique for chocolate chip cookies, most of the other filling ingredients are mixed together:
- Eggs
- Flour
- Brown sugar + granulated sugar
- Salt
- Vanilla
And THEN the softened butter is added, followed by the chocolate chips.
Pie Crust Options
The thick and creamy chocolate chip cookie batter is spread into an unbaked pie crust.
I always use a traditional pie crust for this recipe. My favorite pie crust recipes are:
- Sour cream pie crust
- Perfect flaky pie crust
- The new and improved pie crust recipe in my cookbook
However, you aren’t limited to just these options! You can use your own favorite pie crust recipe, an unbaked storebought pie crust, or even a graham cracker pie crust!
My go-to graham cracker crust recipe is here and would work great in this pie recipe. No need to pre-bake it before adding the chocolate chip filling.
Make-Ahead Options
This chocolate chip cookie pie can easily be made ahead of time.
- Bake the pie fully and let it cool.
- Cover the pie with foil or plastic wrap and refrigerate (up to three days) OR
- Wrap well in plastic wrap and freeze (up to several months).
The pie is delicious served at room temperature (and even chilled). But nothing beats a slice warm with ice cream.
To reheat, unwrap the pie (if it has been frozen, thaw overnight in the fridge first) and cover the top loosely with foil. Place the pie in a 325 degree F oven and heat for 8 to 15 minutes until heated through. Add time as needed.
5-Star Reviews
This pie has been a staple at our Thanksgiving dessert spread for years. It is the perfect compliment to fruit pies, cream pies, and pumpkin pies. It is phenomenal!
⭐️⭐️⭐️⭐️⭐️ Oh. My. Gosh. This may be the best pie I’ve ever had. Soooo rich and delicious. My husband said “The name is a bit deceiving because I thought it was going to be chocolate chip cookie dough in pie form but this is amazing!” Thank you Mel for yet another winner!! -Elizabeth L.
⭐️⭐️⭐️⭐️⭐️ This pie is amazing. It has been on repeat for thanksgiving and Christmas the last two years and it get devoured every time I make it. It is such a simple recipe, and comes out perfect every time. I don’t usually leave comments but today as I came to your site to get the recipe, AGAIN. I thought it was only fair I let people know, you will be returning for the recipe again as well. -Holly
⭐️⭐️⭐️⭐️⭐️ I made this for Thanksgiving, including the one cup of pecans. It was sensational…probs the favorite holiday dessert. -Lauren
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
Ingredients
- 1 single pie crust, to fit a 9-inch pie plate (see note)
- 2 large eggs
- ½ cup (71 g) all-purpose flour
- ½ cup (106 g) granulated sugar
- ½ cup (106 g) brown sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup (170 g) salted butter, softened to room temperature
- 1 to 1 ½ cups (170 to 255 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 325 degrees F.
- Roll out the pie crust to 12 inches and place in a 9-inch pie plate. Trim and flute the edges. Refrigerate or freeze while making the filling.
- 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 to a pale yellow.
- Add the vanilla, flour, granulated sugar, brown sugar, and salt. Mix until well-combined.
- Add the softened butter and mix until combined.
- Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
- Spread the batter evenly in the prepared pie crust.
- Bake for 55-60 minutes until the crust and top of the pie are golden. The middle of the pie may still be soft and gooey, but the edges should be set.
- Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with ice cream.
Notes
Recommended Products
Recipe Source: adapted slightly from The Girl Who Ate Everything by way of AllRecipes
Recipe originally posted November 2016; updated November 2024 with new photos, recipe updates, etc.
Hi Mel,
I would like to make this using a frozen Pillsbury deep dish pie crust. Would this work ok and would I need to thaw the crust at all before using for this recipe?
Hi Shari, I’d recommend following the instructions on the Pillsbury box to use this crust as a bottom/unbaked crust in a pie recipe and then proceed with the recipe.
Mel, this was delicious!! My family loved it!!! We definitely needed a good vanilla ice cream to help with how rich it was, but it has become my kids favorite pie! It was so easy to make, thank you for sharing.
This was the perfect alternative to a fruit pie for Thanksgiving. I reduced the butter in the recipe as well.
I’ve made this recipe so many times because it’s a family favorite!
I reduce the butter to 1/2 cup, use 1 cup of chocolate chips, and briefly toast the pecans in the oven on a baking sheet first.
This week I’m going to try baking this as bar cookies in a 9×9 pan (no crust). I’ll try to post a comment if it works or is a disaster…
They were delicious baked as bars with no crust and the reduced butter and chocolate chips! I baked them in an 8×8 glass pan. Just make sure to reduce the cooking time as well since there’s no crust to bake. 30 minutes was perfect in my oven. So good! I might add the optional half cup of chocolate chips in next time. (I don’t use them when making the pie because it was too much batter for the pie dish.)
I was just reminded about this recipe. I’ve made it twice, and it’s so good! I need to make it again soon!
Love making this pie Time & a Time again this winter. It never disappoints & is super handy to pack in a bento box, – when I am wanting to add a treat. It is soooooooo delicious!
Made this for Father’s day. Oh my gosh, this was so delicious!
I’ve made this pie twice within the past two weeks, and my family LOVES it. The first time, I made it the “traditional” cookie way without realizing it, and I creamed the butter and sugar together first. Once I realized my error, it was too late so I added the rest of the ingredients and hoped for the best. It was wonderful! The second time I made it, I did it as written with eggs first and butter (followed by chocolate chips) last—and it was way more buttery. Still AMAZING, but my husband definitely accused me of adding more butter than I was supposed to. I would say that if you’ve made this in the past and felt it turned into butter soup, try creaming the butter and sugar together, followed by eggs/flour/chocolate/etc. Either way, YUM. I’ll be making this for years to come. (You’ve got to serve it warm with ice cream, but that goes without saying.)
Made this last night and it came out of the oven an absolute, buttery DISASTER. I read the comments and noticed a few other people had the same experience.
I left it on the counter overnight just to see what happened. Sure enough, it was perfect this morning once the butter solidified. I have no idea how you could eat this straight out of the oven unless you like butter soup, but it was delicious after cooling off!
I reduce the butter to 1/2 cup, use 1 cup of chocolate chips, and briefly toast the pecans in the oven on a baking sheet first. I hope this helps!
I made this for Thanksgiving, including the one cup of pecans. It was sensational…probs the favorite holiday dessert.
Love hearing that – thanks, Lauren!
This chocolate chip cookie pie is AMAZING!! I love the texture of this pie. The melted chocolate makes this pie so good!! I’m giving this pie 5 stars because this pie is simply perfect. Definitely recommend.
This chocolate chip cookie pie is AMAZING!! I love the texture of this pie. The melted chocolate makes this pie so good!! I’m giving this pie 5 stars because this pie is simply perfect. Definitely recommend.
Just made this recipe, omg so good and so so easy. My husband and I make chocolate chip cookies often, so it felt a bit strange not whipping the sugar and butter together first before adding everything else. We started questioning but I kept saying that this was pie and science and we’ve got to trust the process! I must admit, I was a touch frustrated with ingredients or times that weren’t exact i.e. 1 cup to 1 and 1/2 cup chocolate chips and 45-60 bake time. I understand why those allowances exist but I always feel like unless I have specifics I’m going to screw the whole thing up. Well, in the end this pie turned out wonderfully! We did 1 1/2 cups chocolate chips and baked it for exactly 55 minutes and let it rest to cool a but before slicing into this perfectly ooey gooey chocolate chip cookie pie. So yum! My husband took one bite and said, “you know how I’m always disappointed when the awesome taste of the cookie batter goes away when you bake the cookies, well that is how to keep that flavor! ” Needless to say, we will be making another one for Thanksgiving this year. Thanks for this awesome recipe! (Sorry about the book I just wrote)