Chocolate Chip Cookie Pie Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking once the filling is prepared.
- 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.
- Fill Pie Crust: Pour the prepared cookie dough mixture into the 9-inch pie crust, spreading it evenly to fill the shell.
- 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.
- 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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