Chocolate Chip Cookie Pie Recipe

Introduction

This Chocolate Chip Cookie Pie combines the best of two classic desserts in one irresistible treat. With a rich, gooey center filled with chocolate chips and walnuts, all nestled in a flaky pie crust, it’s perfect for sharing or indulging solo.

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 2 large eggs, well beaten
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts
• 1 cup milk chocolate chips
• 1 (9-inch) homemade pie crust or store-bought
• Vanilla ice cream, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C).
2. Step 2: In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined. Add the flour, beaten eggs, and vanilla extract, stirring until the mixture is smooth.
3. Step 3: Fold in the chopped walnuts and milk chocolate chips until evenly distributed.
4. Step 4: Pour the cookie filling into the prepared pie crust, spreading it evenly.
5. Step 5: Bake for 45 to 55 minutes, or until the crust is fully baked and the top is golden and crackled. Check around 35 minutes; if the crust starts to brown too much, cover the edges with a crust protector or foil to prevent burning.
6. Step 6: Serve warm for a gooey texture or allow the pie to cool for a few hours for a firmer slice. Enjoy on its own or topped with vanilla ice cream.

Tips & Variations

• Replace walnuts with pecans or omit nuts for a nut-free version.
• Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
• Use dark or semi-sweet chocolate chips for a richer taste.
• For an extra decadent pie, swirl in some caramel or fudge sauce before baking.

Storage

Store leftover cookie pie covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 20 seconds to bring back the warm, gooey texture. The pie can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a refrigerated pie crust instead of homemade?

Yes, a refrigerated or frozen store-bought pie crust works perfectly and saves time without compromising on flavor.

How do I prevent the pie crust from burning?

Keep an eye on the crust starting around 35 minutes into baking. If it looks like it’s browning too quickly, cover the edges with foil or a pie crust shield to protect it while the filling continues to bake.

Chocolate Chip Cookie Pie Recipe

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4.5 from 104 reviews

This Chocolate Chip Cookie Pie is a delightful dessert combining the flavors and textures of a classic chocolate chip cookie baked in a flaky pie crust. With a golden, crackled top, a rich buttery base, and chunks of milk chocolate chips and walnuts, it’s perfect served warm and gooey or cooled to firm up for neat slices. Pair it with vanilla ice cream for an extra indulgent treat.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 45-55 minutes
• Total Time: 55-65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 9-inch homemade pie crust or store-bought

Cookie Filling

• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 2 large eggs, well beaten
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts
• 1 cup milk chocolate chips

To Serve

• Vanilla ice cream (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking once the filling is prepared.
2. Prepare Filling: In a large mixing bowl, combine the melted and cooled unsalted butter with granulated sugar and brown sugar. Stir in the all-purpose flour, beaten eggs, and vanilla extract until well combined. Fold in the finely chopped walnuts and milk chocolate chips, distributing them evenly throughout the mixture.
3. Fill Pie Crust: Pour the prepared cookie dough mixture into the 9-inch pie crust, spreading it evenly to fill the shell.
4. Bake Pie: Bake in the preheated oven for 45 to 55 minutes. Begin checking around 35 minutes; if the pie crust edges start to over-brown, cover them with a crust shield or foil to prevent burning. The pie is done when the crust is golden, the top is crackled, and a knife inserted in the center comes out mostly clean but with slight gooeyness if you prefer a softer texture.
5. Cool and Serve: Serve the pie warm immediately for a gooey, molten texture. For a firmer slice, allow the pie to cool completely for a few hours before slicing. Serve as is or with a scoop of vanilla ice cream on the side for added creaminess and contrast.

Notes

• If the pie crust edges brown too quickly, use foil or a pie crust shield to cover the edges partway through baking.
• You can substitute walnuts with pecans or omit nuts entirely if preferred.
• For a crunchier texture, bake the pie until completely firm and allow it to cool fully before serving.
• Use good-quality milk chocolate chips for best flavor.
• Storing: Leftovers can be stored covered at room temperature for 1-2 days or refrigerated for up to 4 days.
• Reheat gently in the microwave for a warm dessert experience similar to freshly baked.

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