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A white plate with a slice of chocolate chip cookie pie and a fork taking a bite out of the slice.

Chocolate Chip Cookie Pie

Yield: 8 Slices (9.5-inch pie)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

Pie Crust: I alternate between this pie crust recipe and this one. 
Make Ahead: to make ahead, bake the pie fully and let it cool and then refrigerate (up to three days) or wrap well and freeze (up to several months). 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.
Butter: if your pie is coming out of the oven with pools of butter (or seems *too buttery* in general) make sure that the butter is well softened (without being melted) before adding to the batter. Additionally, you can try creaming the butter and sugars together FIRST before adding the other filling ingredients.