Name: Chocolate Chip Cookie Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade); 2 large eggs; 1/2 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 3/4 cup unsalted butter (melted and slightly cooled); 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup chopped walnuts or pecans (optional)

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Imagine biting into a slice of gooey, decadent Chocolate Chip Cookie Pie — the best mashup between a classic chocolate chip cookie and a warm, comforting pie. This dessert brings together the irresistible flavors of buttery cookie dough, melty chocolate chips, and a flaky pie crust, delivering pure satisfaction in every bite. Whether you’re baking for a family gathering or just treating yourself, this Chocolate Chip Cookie Pie is a guaranteed crowd-pleaser that’s as easy to whip up as it is delightful to devour.

Chocolate Chip Cookie Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chocolate Chip Cookie Pie lies in its simple, pantry-friendly ingredients. Each one plays a key role, from the buttery richness to the gooey chocolate pockets, ensuring every slice is pure joy. Here’s what you’ll want on hand:

Unbaked 9-inch pie crust: Your trusty base, whether homemade or store-bought, delivers the perfect foundation for all that cookie goodness.
Large eggs (2): Beaten until foamy, they give the filling its luscious, chewy texture.
All-purpose flour (1/2 cup): Helps bind everything together for that classic cookie crumb.
Granulated sugar (1/2 cup): Adds sweetness and helps achieve a slightly crisp top.
Brown sugar, packed (1/2 cup): Brings warm, caramel notes and extra chewiness to every bite.
Unsalted butter, melted and slightly cooled (3/4 cup): Infuses richness and moisture, ensuring a melt-in-your-mouth interior.
Vanilla extract (1 teaspoon): Rounds out the flavors and gives the pie that bakery-fresh aroma.
Semi-sweet chocolate chips (1 cup): The star! They melt into gooey pockets throughout the pie.
Chopped walnuts or pecans (1 cup, optional): For a delightful crunch and nutty flavor that balances the sweetness.

How to Make Chocolate Chip Cookie Pie

Step 1: Prepare Your Pie Crust

Preheat your oven to 325°F (163°C) and place your pie crust into a 9-inch pie plate. If you’re using a homemade crust, roll it out and gently press it in, crimping the edges for a pretty finish. For a store-bought crust, just unroll and fit it to your plate — no fuss needed!

Step 2: Whisk the Eggs

Grab a large mixing bowl and whisk the eggs until they’re foamy and lightly thickened. This little step gives your filling that classic cookie chew, so don’t skimp on the elbow grease!

Step 3: Add Dry Ingredients and Sugars

Sprinkle in the all-purpose flour, granulated sugar, and packed brown sugar. Stir until everything is well combined and no clumps remain. The blend of sugars makes your Chocolate Chip Cookie Pie extra rich and flavorful.

Step 4: Stir in Butter and Vanilla

Pour in the melted, slightly cooled butter and vanilla extract. Mix until the batter is smooth and glossy — this is when the magic really starts to happen. The aroma will tempt you to sneak a taste!

Step 5: Fold in Chocolate Chips and Nuts

Gently fold in the semi-sweet chocolate chips and (if you’re a fan of crunch) those chopped walnuts or pecans. Every scoop should be studded with chocolate for maximum gooeyness.

Step 6: Fill and Bake

Pour the batter into your unbaked pie crust, smoothing the top with a spatula so it’s even all around. Pop the pie into the oven and bake for 50 to 60 minutes. The top should be golden brown, and the center just set. If the crust edges start to brown too quickly, tent them with foil.

Step 7: Cool and Slice

Let your Chocolate Chip Cookie Pie cool for at least 30 minutes before slicing. This helps the filling set to that perfect cookie-pie consistency — warm and gooey, but sliceable.

How to Serve Chocolate Chip Cookie Pie

Garnishes

For the ultimate treat, serve each slice with a fluffy dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra mini chocolate chips or a light dusting of powdered sugar adds a beautiful finishing touch.

Side Dishes

Pair your Chocolate Chip Cookie Pie with a mug of strong coffee, a glass of cold milk, or even a drizzle of caramel sauce on the side. Fresh berries can also brighten up the richness and add a pop of color to your dessert plate.

Creative Ways to Present

Serve individual slices in mini cast iron skillets for a rustic vibe, or cut the pie into bite-sized bars for a party platter. For a fun twist, top each piece with a handful of crushed pretzels or a scoop of your favorite ice cream flavor.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Chocolate Chip Cookie Pie tightly in plastic wrap or aluminum foil and store at room temperature for up to two days. For longer freshness, pop it in the fridge, where it’ll stay delicious for up to four days.

Freezing

Want to save some for later? Simply wrap individual slices or the whole pie in a double layer of plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the refrigerator for best results.

Reheating

To recapture that fresh-baked warmth, reheat slices in the microwave for about 15–20 seconds or in a 300°F (150°C) oven for 5–10 minutes. The chocolate chips will get wonderfully melty again!

FAQs

Can I use a different type Dessert

Absolutely! While semi-sweet chocolate chips are classic, feel free to swap in milk, dark, white, or even peanut butter chips for a twist. Mix and match for your own signature Chocolate Chip Cookie Pie.

Is the pie supposed to be gooey in the center?

Yes, a slightly gooey center is part of the pie’s charm! For an extra gooey texture, bake on the shorter end of the time range. The pie will continue to set as it cools.

Can I make this pie nut-free?

Definitely — just leave out the walnuts or pecans. The Chocolate Chip Cookie Pie will still be deliciously rich and chewy without the nuts.

What’s the best way to transport this pie for a potluck?

Let the pie cool completely, then cover it tightly with foil or a pie carrier. If you’re traveling far, keep it chilled in a cooler, and warm it up before serving for that just-baked feel.

Can I use a gluten-free pie crust and flour?

Yes, you can substitute your favorite gluten-free pie crust and a 1:1 gluten-free flour blend for a version everyone can enjoy. The filling stays just as gooey and delicious!

Final Thoughts

If you’re craving comfort and a little nostalgia, this Chocolate Chip Cookie Pie is your sweet ticket. It’s everything you love about gooey cookies and flaky pie in one unforgettable dessert. Give it a try — your tastebuds (and your friends) will thank you!

Chocolate Chip Cookie Pie Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful twist on classic cookies and pie, this Chocolate Chip Cookie Pie combines a buttery pie crust with a rich, gooey chocolate chip cookie filling. Perfectly balanced with the crunch of nuts and the sweetness of chocolate chips, this dessert is ideal for family gatherings or a cozy treat.

Ingredients

Scale

Pie Crust

1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
3/4 cup unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat the oven to 325°F (163°C). Place the pie crust in a 9-inch pie plate and crimp the edges to prepare for filling.
Mix Wet Ingredients: In a large bowl, whisk the eggs until foamy, creating a light base for the batter.
Combine Dry Ingredients: Add the flour, granulated sugar, and brown sugar to the eggs, mixing until fully incorporated.
Add Butter and Vanilla: Stir in the melted butter and vanilla extract until the mixture is smooth and creamy.
Add Chocolate and Nuts: Fold in the chocolate chips and nuts, if using, ensuring they are evenly distributed.
Fill Pie Crust: Pour the batter into the prepared pie crust and spread evenly for uniform baking.
Bake: Bake for 50 to 60 minutes, or until the top is golden brown and the center is just set. If the crust edges brown too quickly, cover them with foil to prevent burning.
Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.