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.
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.
Paige
http://thehappyflammily.com
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!~
Absolutely!
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.