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
Ingredients
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted slightly from The Girl Who Ate Everything by way of AllRecipes
102 Comments on “Chocolate Chip Cookie Pie”
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)