Chocolate Chip Cookie Pie Recipe

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This Chocolate Chip Cookie Pie recipe is the ultimate dessert that combines the gooey texture of a cookie with the flaky crust of a pie.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 459Calories

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

US Customary - Metric

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

Do You Need to Parbake for a Chocolate Chip Cookie Pie?

Parbaking isn’t always necessary for both metal and ceramic pans, but it depends on the pan type, recipe, and the results you’re looking for. Here’s a breakdown to help you decide:

For Metal Pans

•Why You Might Not Need to Parbake: Metal pans conduct heat quickly and evenly, allowing the crust to bake thoroughly without parbaking. For firmer fillings like cookie dough, you can often skip this step.

•When to Parbake: If you’re aiming for a crispier crust or worried about a soggy bottom, parbaking is a great option.

For Ceramic Pans

•Why Parbaking is Recommended: Ceramic pans heat up more slowly than metal pans, which can leave the bottom crust undercooked.

•When to Parbake: Parbaking is typically necessary, especially for custard-like or wetter fillings, to ensure even cooking.

How to Parbake for the Best Chocolate Chip Cookie Pie

1. Prepare Your Crust: Roll out your crust and press it into your pan (metal or ceramic). Prick the bottom with a fork to prevent puffing. Freeze for 30 minutes

2. Add Weights: Line the crust with parchment paper and fill it with pie weights, dried beans, or rice to prevent the crust from shrinking or bubbling.

3. Bake the Crust:

•For Metal Pans: Bake at 375°F for 8–10 minutes.

•For Ceramic Pans: Bake at 400°F for 10–12 minutes or until lightly golden.

4. Remove the Weights: Carefully lift out the parchment paper with the weights and bake for an additional 2–3 minutes for a lightly crisp crust.

5. Cool the Crust: Let it cool slightly before adding the chocolate chip cookie filling.

By taking this extra step, you’ll ensure your cookie pie turns out with the perfect texture—crispy on the outside and gooey on the inside! 🍪

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