This Chocolate Chip Cookie Pie recipe is the ultimate dessert that combines the taste and gooey texture of a cookie with the flaky, buttery crust of a pie. Made with all of the same cookie ingredients plus a few tweaks, it’s the easiest dessert you can make to wow your guests and satisfy a craving.
Chocolate chip cookies are great, but have you ever had a chocolate chip cookie on top of a deliciously buttery, flaky pie crust? It’s a total game changer and is definitely something you need to try at least once.
After my brownie pie went crazy viral on Instagram, I had to bring you another favorite which takes a classic cookie and turns in into a holiday/Thanksgiving dream come true! This chocolate chip pie is a dessert that pleases everyone. Even the pickiest of eaters will feel inclined to give it a try. Warning, it might become one of their favorite pies EVER!
And if you’re already a fan of a giant chocolate chip cookie, then you’re in for a real treat. This cookie is massive, standing at about an inch thick! To give it more of a pie feel, the ingredient amounts have been changed to make it even softer. To top it all off, it sits in a shortbread flaky pie crust. How can it get any better?! I guess the only way would be to add a scoop of vanilla ice cream over a warm slice!
Since you are here and looking for your new favorite chocolate chip cookie recipes, check out these Brown Butter Chocolate Chip Cookies, this Easy Chocolate Chip Skillet Cookie, or these Small-Batch Chocolate Chip Cookies.
Ingredients for this chewy chocolate Chip Cookie Pie recipe
Here are the ingredients you will need to make this easy cookie pie. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unbaked 9-inch Pie Crust: provides the base for the pie, giving it structure and a buttery, flaky layer to hold the filling. You can use either store-bought or a Homemade Pie Crust.
- Unsalted Butter: adds richness and moisture to the filling which helps create that gooey texture. You want it to be melted and slightly cooled so it mixes well with the other ingredients.
- Granulated Sugar: sweetens the pie while contributing to a slightly crisp top layer.
- Brown Sugar: adds a deep caramel-like sweetness and keeps the filling soft and chewy.
- Large Eggs: acts as a binder and gives the filling its custard-like consistency.
- Pure Vanilla Extract: enhances the flavor with a warm, aromatic note.
- All-purpose Flour: provides structure and thickness to the filling.
- Baking Soda: adds a little lift to the filling for a lighter bite.
- Salt: balances the sweetness and enhances the other flavors.
- Semi-sweet Chocolate Chips: brings bursts of chocolatey goodness throughout the pie.
- Chopped Walnuts or Pecans (optional): adds a crunchy texture and a nutty flavor to complement the chocolate filling. You could also add toasted pecans instead if you prefer.
How to make this gooey Chocolate Chip Cookie Pie recipe
his is how you can make this easy pie recipe. Make sure to scroll down to the recipe card at the end of this post for the full oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and place the pie crust in a 9-inch pie dish, crimp the edges, and set it aside. (If using a ceramic pan likeI am, par-bake the crust first – see notes on the recipe card.)
- In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- In a separate large bowl, mix the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips and nuts if using.
- Pour the chocolate chip cookie dough into the prepared pie crust, spreading it out evenly.
- Place the pie in the oven and bake until the top is golden brown and set. The internal temperature of the cookie pie will be between 175F-185 degrees F when it is ready.
- Let the pie cool completely to room temperature on a wire rack before slicing.
Why do you need to make this recipe?
- This original recipe only requires a handful of simple ingredients that you can quickly find at any grocery store.
- If you’re a fan of regular chocolate chip cookies, then this is guaranteed to become one of your new favorite recipes.
- It’s a giant cookie in a flaky butter pie crust; what more could you want?!
Frequently Asked Questions – FAQ
Is it better to use a store-bought crust or a homemade one?
A Homemade Crust will always be better. Nothing beats the flavor of anything made fresh from scratch. But a store-bought frozen pie crust works just as well and saves time! Just make sure to follow any instructions for par-baking if your crust requires it.
Should I par-bake my crust?
Whether you should par-bake your crust depends on the type of pie pan you’re using.
- Aluminum Pie Plate: If you’re using an aluminum pie plate, you can fill your unbaked pie shell and bake it directly without the need to par-bake.
- Ceramic Pie Plate: If you’re using a ceramic pie plate, as shown in the photos of this article, it’s important to par-bake the pie dough before adding the chopped pecans and egg custard filling.
This is because heat transfers differently between aluminum and ceramic pans. Ceramic pans retain heat more slowly, so par-baking ensures the crust is fully baked and avoids a soggy bottom.
Can I substitute semi-sweet chocolate chips with milk or dark chocolate chips?
Absolutely! You can use all different kinds of chocolate chips. Try milk chocolate chips for a sweeter flavor, dark chocolate for a deeper but less sweet taste, or white chocolate chips for a totally different flavor.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Be sure your other ingredients, like the pie shell and chocolate chips, are also certified gluten-free. Make sure to also let your cookie dough rest in the fridge before baking it to allow that Gluten Free flour to absorb more of the liquid ingredients that we used in the cookie dough.
How do I store leftover chocolate chip cookie pie?
First, place it in an airtight container. The pie will stay fresh for up to 2 days at room temperature or 4 days in the fridge. If you want to freeze it, wrap each slice individually in plastic wrap first and then aluminum foil or into an airtight container. It should last for a couple months.
You can reheat it in the microwave for an ooey gooey cookie pie experience if you have any leftovers!
What other flavors can I try?
- Use a different pie crust flavor like an Oreo or graham cracker crust.
- Use peanut butter chips and drizzle melted peanut butter on top to make a peanut butter cookie pie.
- Put a drizzle of hot fudge, caramel, or chocolate sauce on top of the pie.
The Best Chocolate Chip Cookie Pie Recipe
Chocolate Chip Cookie Pie Recipe
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- ½ cup unsalted butter melted and slightly cooled
- ⅓ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 325°F . Place the pie crust in a 9-inch pie dish, crimp the edges, and set aside. (PAR-BAKE the crust if using ceramic pan ** READ NOTES)1 unbaked 9-inch pie crust
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.½ cup unsalted butter, ⅓ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined.½ cup all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt
- Gently stir in the chocolate chips and nuts (if using).1 cup semi-sweet chocolate chips, ½ cup chopped walnuts or pecans
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake the pie in the preheated oven for 60 minutes, or until the top is golden brown, the sides are set, and the middle is slightly jiggly. A toothpick inserted in the area between the center and the edge should come out mostly clean, with a few moist crumbs.
- Allow the pie to cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream and a drizzle of chocolate sauce!
Notes
Nutrition
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