Chocolate Chip Cookie Pie

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 667kcal

Author Deborah Harroun

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.

Notes

I always put my pies on a baking sheet when baking. That way, if the crust drips or any filling overflows, it keeps you from having a mess in the oven. (This filling shouldn’t overflow, but the crust will usually have some dripping from the melting butter.)

It’s very tempting to cut right into the pie to serve it, but it sets up much better if you let it sit for at least 30 minutes to an hour. I still like to serve it warm, but give it time to set up!

The original recipe I posted here also had 1 cup of peanut butter chips. It’s delicious that way - just very sweet.

The original recipe also only used 1/2 cup of flour. I found that I like a little more structure to the pie, so I add an additional 2 tablespoons of flour. If you prefer more ooey and gooey, use only 1/2 cup of flour instead of the 10 tablespoons.

Adapted from the Hershey’s Chocolate Cookbook.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition