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!
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).
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 chocolate chip cookie pie 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.
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.
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).
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 of the chocolate chip cookie pie 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.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
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
- 1 unbaked pie shell, to fit a 9.5-inch deep dish pie plate (see note)
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup (71 g) all-purpose flour
- ½ cup (106 g) granulated sugar
- ½ cup (106 g) brown sugar
- ¾ cup (170 g) salted butter, softened
- 1 to 1 ½ cups (170 to 255 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans or walnuts, optional
- Preheat the oven to 325 degrees F.
- 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.
- 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).
- Add the vanilla, salt, flour, granulated sugar, and brown sugar. 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 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.
- 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.
Recipe Source: adapted slightly from The Girl Who Ate Everything by way of AllRecipes
100 Comments on “Chocolate Chip Cookie Pie”
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)
Okay, that “UPDATE” you added is the thing that sold it for me! I promised to bring a pie to a friend’s house for dessert this Saturday, but I need to bake the pie on Thursday. So, I’ve been trying to find a pie recipe that won’t be soggy after sitting for 2 days. My one question, though, is: Will this pie be okay if it’s unrefrigerated for a few hours (while we’re driving in the car)? The temp on the day we’re driving is expected to be in the high 50s, so it shouldn’t get too warm in the trunk. My guess is that it should be fine, but I’d like your opinion too.
Yes, I think that would totally be fine!
I was already planning on baking a pie today for Pi day and your instagram story inspired me to try this one. It is easy and so delicious. It will definitely be in my pie lineup from now on.
I’m so glad you liked it, Megan – it is seriously one of my favorite pies!
Our family loves the Chocolate Chip Cookie Pie! It is a favorite and a must have at all holidays. In an effort to make the Christmas holidays easier for me, so I could enjoy my time with the grandkids without being in the kitchen all the time, I made the pies ahead of time. I used the frozen deep dish pie shells and mixed up the Cookie Pie filling, placed it in the pie shells. I then put them in the freezer uncovered for about 1-1/2 hours, then placed them in freezer bags removing as much air as possible. I was a little nervous about baking them, but I put strips of foil on the crust to protect it. I preheated my oven, placed them in and checked on them at 45 minutes, 60 minutes and then 70 minutes. They came out perfect, the crust was a beautiful golden brown. This is the way I will make them for the holidays from now on. Thanks Mel for all your great recipes. You are my “go to” for new recipes. Many of yours are our favorites.
That’s amazing – thanks for including all those details, Paula!
Anyone ever try to make this gluten free with flour substitutes with any luck? I made this on Thanksgiving and it was a huge hit, but recently went gf and would love to try it again.
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!!
Haha! Glad it was a hit! I agree that this pie is definitely more than the sum of its parts!
Mel – I’m cloning your thanksgiving menu and was hoping to get some of the baking out of the way early this week. Has anyone successfully made-baked-cooled and frozen this pie then reheated (im thinking during thanksgiving dinner?)?!
It’s a great question, Jackie – unfortunately, I haven’t tried it so I’m not sure, but I *think* it stands a good chance of working.
I made this pie over the weekend using the pie crust recipe from Pie Boot Camp. It was absolutely amazing. I believe this was the first time I made a pie from scratch (by myself) and this one was a great one to start with. I served it with some ice cream and it was Heavenly. Go make this now!
So proud of you, Dani! Way to go!
I took to a party tonight of about 20 people – one pie with walnuts and one without. Everyone loved it – except me. I think I was the only one who doesn’t like raw cookie dough , which the pie reminded me of. However, it was so easy and everyone raved about it I’m keeping this on the rotation to take to events. I have started making your pie crust and freezing the dough already in a pie plate. It made it super easy to pour the batter in and bake. Last week I made a last minute blueberry pie with the frozen crust too. I’m becoming known as the Pie Lady. 🙂
Hi I have the same issue with the butter oozing out/pooling in the pie even after I let it cool and firm after I take it out of the oven. I’ve tried other recipes as well and it does the same thing. And the butter is at room temperature. My sister made it and the same thing happened to her. Any suggestions? Glad to know it’s not just me haha! .
So mine like another reviewer was super soupy. It might’ve happened when I warmed it up or maybe when I put the butter in originally it was too melty or maybe I needed a longer bake. It tasted good but had oil running out basically when I cut it… Maybe I need to have more flour but I’m not sure when I’ll try again! Everyone loved the flavor though.
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.
Thanks for taking the time to comment, Holly!
Currently cooking up a storm. I had a craving last night and made one of these just because I needed chocolate. Today, I jumped right into cooking and “cleaned up the edges” because it was hot last night when we ate it and was really, really messy. For lunch, I cleaned up the other edge. For dinner, I may need to heat it up again and make it messy and serve it with some ice cream, then start all over again tomorrow. 🙂 I just took a bite over the kitchen sink and said “I love you so much, Mel.” My daughter just shoved a bite in and giggled.
Hahaha. I love you, too, Beth!
I just followed the directions to a T and baked it for 45 min. The top was evenly brown but I could feel that under the top layer everything was super jiggly. I poked a knife in and it was just super buttery and liquid underneath the surface. I covered the top with foil (it was dark enough to start burning if I left it uncovered) and then let it bake for another 15 min. Still jiggly and soupy underneath the top layer which was just soft. I’ve made other versions of this recipe and have never had it turn out like this. I think maybe it’s because this recipe calls for more butter. Any suggestions or reasons why it came out like this?
Hey Angela – sorry it didn’t work out for you – I usually pull the pie out when it is still pretty soft in the center and it firms up as it cools.
You need to pay attention to what your mixture looks like and adjust accordingly with flower
Either to loose on the flour or you over filled the pie plate if you are using regular pie size you can double the recipe and you’ll have enough for 3 perfect pies
I have a technical question. You state in the recipe ingredients chocolate chips which are then added to the sugar/flour/egg/butter mixture. However they are never melted. Is this correct? The picture makes it look like the chips are melted and stirred in to create a cohesive pie.
Correct, the chocolate chips aren’t melted before adding to the batter. They melt while baking.
Thanks! Making it this morning as my valentine treat to me….and my family can eat what they can get their hands on.
hahahaha. Are we sisters separated at birth? 🙂
This pie is on it’s second run in my house. I made it for Thanksgiving and it was requested again for Christmas. It is so easy to make..I confess my crusts are Pillsbury refrigerated crust. I have not been brave enough to try my own. The not-so-homemade crust has not deterred fans from this pie though. Merry Christmas Mel! Thanks for all the great recipes!
This pie makes fans wherever it goes! 🙂
I LOVED this pie. We made 4 desserts for Thanksgiving and this was by far my favorite. I had it cold for breakfast the next morning and thought it was even better like that! Thanks!
I was intrigued by this, so had to make it for a special family dinner dessert. We weren’t huge fans, though. I guess I ignored the “ooey-gooey” in the description…it’s definitely that. Like eating a bowl of half baked cookie dough. Yummy, but very rich and heavy. (I didn’t notice the amount of butter it called for before I started!) I think we would have all preferred a warm cookie with our ice cream, for which you have plenty of recipes to try! I just have to make a note here so I can remember what we thought and try something different next time.
It is solid the next day, fyi. Not ooey gooey, anymore, but still delightful in its own way.
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????
If you baked it for the amount of time in the recipe, it should be ok. 🙂
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!
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!
So glad to know it was delicious with a graham crust!
Made this for Life group last night and everyone loved it. I love how to top gets a little crispy. It is perfect.
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!
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!
Made this on a whim tonight. So sweet, but delicious!
You have me sold. This looks so delicious. I am smacking my lips now.
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 🙂
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!!
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!
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?)
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!
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!
Do you think this could be made ahead & frozen? Before or after baking?
With 2 kids under 2 baking time is so limited
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.
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!
So happy you loved this (and made it so fast!).
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!!
This pie makes an appearance every Christmas and Thanksgiving around here. We love it!
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!
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
Oooh, can’t wait to hear an update.
This pie looks like something i need to be eating immediately.
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?
You’re SO right about the pie pan! I’m so glad you suggested that- I do believe I need one of those, too!
There isn’t a dish size because I make it in my 12-inch skillet but yes, I think you could double for a 9X13.
No, because it bakes for quite a long time in the oven.
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!
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. (:
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!
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)
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.
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.
How far in advance do you think this pie could be made? Thanks!
I think this could easily be made a day or so in advance and then reheated or eaten at room temperature.
This pie freezes well too!
How do you prepare it for serving after freezing? And is it already baked when you put it in the freezer?
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.
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!!!
Would this pie be okay if I made it the day before? Just keep it in the fridge? Thanks a million!~
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!
Oh, sorry about that confusion! I’m not sure why the weights are missing. It’s 7.5 ounces flour and 5 ounces butter.
The recipe says 2.5 ounces flour but here you said 7.5 ounces. Which one is right? Thanks!
It’s 2.5 ounces. Sorry about the confusion (the recipe is correct).
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.
The Band-Aid thing had me laughing also – a good thing! This looks like of like a chocolate cookie crème brulee in pie crust.
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!
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.