Can’t decide between cookies and pie? This Chocolate Chip Cookie Pie is the perfect solution! A flaky pie crust is filled with a rich chocolate chip cookie dough and baked to perfection. Serve with ice cream to take it over the top!
Want more chocolate chip cookie inspired desserts? Try these Chocolate Chip Cookie Bars or this Chocolate Chip Cookie Popcorn.
We all know that you can never go wrong with chocolate chip cookies. And my favorite dessert is pie. So what happens when you combine the two?
This Chocolate Chip Cookie Pie!
I originally posted a version of this pie back in 2012, and after making it again recently, I decided it needed a few changes and a new chance to be in the spotlight.
And let’s just say we may be needing to make this pie a weekly dessert at our house. It really is just that good!
Ingredients
- Pie Crust: I like to use my homemade pie crust. But feel free to use a store bought crust if you are in a time crunch.
- Butter: I like to use unsalted butter. If you use salted butter, just cut back on the salt a smidge.
- Sugar: I use both white sugar and brown sugar.
- Eggs: You’ll need 2 large eggs. For best results, they should be room temperature.
- Vanilla: Pure vanilla extract will give you the best flavor.
- Flour: You need all-purpose flour for this recipe. I call for 10 tablespoons, which is 1/2 cup plus 2 tablespoons. My original recipe only used 1/2 cup, but I wanted a little more structure so I add an extra 2 tablespoons.
- Salt: This just helps to balance the flavors.
- Chocolate Chips: I like to use semi-sweet chocolate chips so it isn’t overly sweet. Feel free to use milk chocolate if that is what you prefer.
- Nuts: I think the nuts not only add great texture, but really help to balance the sweetness. I used pecans, but walnuts would work, as well. If you aren’t a fan of nuts, you can leave them out.
How to Make Chocolate Chip Cookie Pie
STEP 1: Prep your pie crust. Roll it out, transfer it to a pie dish, and flute the edges. I like to put it in the freezer for a few minutes while I make the filling to keep it nice and cold.
STEP 2: Beat the butter with both sugars. Then beat in the eggs and the vanilla extract.
STEP 3: Add in the flour, salt, chocolate chips, and pecans. I like to stir this together with a spatula at this point instead of using a mixer.
STEP 4: Spread the cookie dough mixture into the pie crust. The filling is stickier than a regular cookie dough. Bake the pie until the top is golden brown and set up. This should take about 45-55 minutes. You’ll want to make sure the top and crust doesn’t get too brown, so make sure to keep an eye on it.
Tips and Tricks
My original version posted here was made with a mix of peanut butter chips and milk chocolate chips. I thought it was too sweet, so I took out the peanut butter chips and just used semi-sweet chocolate chips. And I thought it was perfection!
The pecans also really help to curb the sweetness, so if you do decide to leave them out, it may be a little sweeter.
This pie needs a little time to set up, so don’t cut into it right out of the oven. I’d give it at least 30 minutes. I still like to sere it warm, but it’s super ooey and gooey if you cut into it too early.
We like to serve this with ice cream or whipped cream. But even just by itself it’s delicious!
I stored the leftovers in the refrigerator, but heated it up slightly before eating those said leftovers.
More Pie Recipes
Chess Pie
Chocolate Cream Pie
Coconut Pecan Pie
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Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked pie crust
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350ºF.
- Roll out the pie crust and place it in a 9-inch pie dish. Flute the edges. Place the crust in the freezer while you prepare the filling.
- In a large bowl, or the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar.
- Beat in the eggs and vanilla.
- Add the flour, salt, chocolate chips, and pecans and stir until everything is well incorporated.
- Transfer the filling to the pie dish. Spread to make sure it is even.
- Bake in the preheated oven until golden brown, 45-55 minutes.
- Let the pie cool for at least 30 minutes before serving. Serve with whipped cream or ice cream, if desired.
Ashley @ Wishes and Dishes says
This looks amazing!!
Ann Hayes says
This recipe looks delicious, and I am dying to try it! I currently live in Singapore, and peanut butter chips aren’t available here. Fortunately, I brought some back from the US just for this recipe when I recently went home to the US. Now the problem is that I cannot find milk chocolate chips here. Would semi-sweet work? Should I make other modifications to accommodate semisweet? Alternately, could I chop up milk chocolate into chip size pieces? I’m don’t want to waste the peanut butter chips if semi sweet or milk chocolate pieces won’t do. Thanks in advance for any advice you can give!
Deborah says
@Ann Hayes, you could totally do semi-sweet chocolate chips. I don’t think you’d need to modify anything – it won’t be quite as sweet, but I think it would still be great!
Melodee says
Just cut into this pie!…It melts in your mouth! Sooooo yumtastic!
Deborah says
@Melodee, I’m so glad you loved it! It was a family favorite here!
sally @ sallys baking addiction says
Deborah, this cookie pie looks AMAZING! I want to jump right into the picture and take a huge bite! It’s only 6:30am here and yet all I want now is a huge pb/chocolate cookie. i know it’s been a few months since you posted this, but i hope that move from your parents’ went well! 🙂
Villy says
I think it’s time for me to cook something with peanut butter for the first time. And this looks amazing!
Betty says
Cookie + pie = delicious! Hope you get settled into your new kitchen and find places for everything you need. 🙂
CulinarilyCourtney says
Wow! This dessert looks fantastic, and decadent. Pretty much, this is everything a good dessert should be: rich, gooey, and rich.
Chels R. says
Your fluted Cookie crust edges look so beautiful!! I made a toffee and chocolate chip pie awhile back and it was really good. I’m gonna have to pin this one and try it out soon 🙂
I know how you feel in your new kitchen. My last apartment had a ton of space and when we moved into our rental house I was crying and freaking out in the kitchen because I didn’t know where I was going to put everything. My mom came over the next morning and spent all day in the kitchen organizing for me 🙂 I would of been lost. I hope you can get some help and find a way to make it work. We were able to use some bookcases in the garage as a pantry and a lot of stuff went out there.
Barbara @ Barbara Bakes says
It looks irresistible. Hope the new place is starting to feel like home.
Lynne says
Decadence!! Yum-looks incredibly delicious. Thanks.
Living The Sweet Life says
DEFINITELY time for desert!! I’m going crazy for this pie right now… and the ice cream on top – – well that just completes me 🙂 yum!!
grace says
the blob of ice cream on top is perfect!
meanwhile, i’m still frustrated by the small size of my kitchen, but you learn to work with what you have!
Kalyn says
Sorry about losing kitchen space. That would be hard to handle.
But wow, does this ever look amazing. The top photo is just stunning!
Helen@Helen's Cooking says
Scrumptious! It’s so mouthwatering!
Jennifer @ Mother Thyme says
All my favorites whipped in to one delicious pie. This is a definite must try!