Chocolate Chip Cookie Pie is the ultimate dessert mashup, combining the gooey richness of a cookie with the comforting sliceability of a pie. In just over an hour, you’ll have a warm, golden-brown treat with a crispy crust and a soft, melty center studded with pockets of chocolate. It’s the perfect balance of textures and flavors, from the buttery dough to the sweet, decadent chips.
This pie is a crowd-pleaser that’s as easy to make as it is irresistible. With only 20 minutes of prep and 50 minutes of baking, you’ll fill your kitchen with the heavenly aroma of freshly baked cookies. Serve it warm with a scoop of vanilla ice cream for a dessert that’s pure indulgence in every bite.
Gather Your Ingredients
- 2 large eggs
- 1/2 cup (2 ½ oz/75g) all-purpose flour
- 1/2 cup (4 oz/115g) granulated sugar
- 1/2 cup (3 oz/90g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt, or to taste
- 1 1/2 sticks (6 oz/170g) butter, softened
- 1 cup (6 oz/170g) semi-sweet chocolate, chopped or chips
- 1 recipe pie crust (store-bought or homemade)
Step-by-Step Instructions
- Preheat your oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium-high speed until foamy.
- Add the flour, granulated sugar, brown sugar, vanilla extract, and salt. Beat on medium speed until combined, scraping down the sides of the bowl as needed.
- Add the softened butter and beat on medium-high speed for 1 to 2 minutes, until creamy and fully incorporated. Scrape down the sides of the bowl again if necessary.
- Place the chocolate chips or chopped chocolate evenly in the bottom of the pie shell.
- Pour the cookie batter over the chocolate, smoothing the top lightly with a spatula.
- Place the pie on a baking sheet (to catch any potential overflow) and bake for 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. For a gooey center, bake for 50 minutes. For less gooeyness, bake 5 to 10 minutes longer.
- Once baked, transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. Cutting too early will result in a gooey mess.
- Optional: Before serving, drizzle with hot fudge or serve with ice cream or whipped topping. Store leftovers airtight at room temperature for up to 5 days.
Perfect Pairings: Toppings and Serving Ideas
Take your Chocolate Chip Cookie Pie to the next level with delicious toppings! Drizzle warm hot fudge or caramel sauce over each slice for a decadent touch. For a classic combo, serve with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, sprinkle with sea salt or chopped nuts for added texture and flavor.
Storage Tips: Keep It Fresh and Tasty
Store your pie airtight at room temperature for up to 5 days. If you prefer a firmer texture, refrigerate it, but let it come to room temperature before serving. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F (150°C) for 5 minutes for that just-baked feel.
Customize It: Recipe Variations to Try
Switch up the flavors by using dark chocolate or white chocolate chips instead of semi-sweet. Add a handful of chopped nuts like pecans or walnuts for a crunchy twist. For a fun twist, mix in a tablespoon of espresso powder to enhance the chocolate flavor. You can even swap the pie crust for a graham cracker crust for a different texture.
Baking Hacks: Time-Saving Tips
Save time by using a store-bought pie crust instead of making your own. Prep your ingredients in advance by measuring out the flour, sugars, and chocolate chips the night before. If your butter isn’t softened, microwave it for 10-15 seconds to speed up the process. These small steps can make the recipe even easier to whip up!
Gooey or Firm? Baking Tips for Your Preference
For a gooey center, bake the pie for 50 minutes, as the recipe suggests. If you prefer a firmer texture, extend the baking time by 5-10 minutes. Keep an eye on the pie and use a toothpick to test doneness—insert it halfway between the center and edge for the best indicator. Remember, all ovens vary, so trust your instincts!
Chocolate Chip Cookie Pie
Ingredients
- 2 large eggs
- 1/2 cup all-purpose flour 2 ½ oz/75g
- 1/2 cup granulated sugar 4 oz/115g
- 1/2 cup light brown sugar 3 oz / 90g, packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt or to taste
- 1 1/2 sticks butter 6oz/170g, softened
- 1 cup semi-sweet chocolate 6oz/170g, chopped or chips
- 1 recipe pie crust
Instructions
- Preheat oven to 325oF (170oC). To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- In the bottom of the pie shell add the chocolate. Pour the cookie batter on top, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Optionally before serving, evenly drizzle with hot fudge. Alternatively, serve with ice cream or whipped topping. Pie will keep airtight at room temp for up to 5 days.
