Chocolate Chip Cookie Pie

For those of you who read my site regularly, you know I am not a pie maker.

So for me to post a pie recipe, this is one damn good pie. It’s rich, decadent, and the filling tastes like the center of an underbaked and extremely chocolaty chocolate chip cookie. Gooey perfection.

Chocolate Chip Cookie Pie - The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!

It’s an easy recipe and I used frozen pie crust to keep it even easier. If you have a favorite crust recipe and are into making crust, use that. I’m not and with all the chocolaty goodness going on, no one paid much attention to the crust.

The batter tastes like the best chocolate chip cookie dough of your life. It’s over the top good. I didn’t even want to bake the pie because eating the batter was so amazing.

It’s an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter. Normally butter and sugar are first and once you add the flour, beating only as much as is necessary to incorporate the flour is the way to go but not with this recipe.

Chocolate Chip Cookie Pie - The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!

I used 1 1/4 cups of chocolate chips and the pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom forming a chocolate layer. You could scale the chips back to 1 cup if you’re not as big of a chocolate fiend as I am.

I added hot fudge at the end, not because the pie needed any more chocolate but because upon cooling, the domed top cracked slightly around the perimeter. To pretty it up, the hot fudge is a nice touch but not necessary. You could also try ice cream or whipped topping.

Chocolate Chip Cookie Pie - The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!

Print Recipe

Chocolate Chip Cookie Pie

The pie is rich, decadent, and the filling tastes like the center of an underbaked and extremely chocolaty chocolate chip cookie. Gooey perfection. It's an easy recipe and I used frozen pie crust to keep it even easier. It's an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter, but not with this recipe. I used 1 1/4 cups of chocolate chips and the pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom forming a chocolate layer. You could scale the chips back to 1 cup if you're not as big of a chocolate fiend. I added hot fudge at the end to conceal a slightly cracked top but it's optional.

Yield: one 9-inch pie, serves 8

Prep Time: 5 minutes

Cook Time: about 50 to 52 minutes

Total Time: about 3+ hours, for cooling

Ingredients:

  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt, or to taste
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 to 1 1/4 cups semi-sweet chocolate chips
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or subsitute with your favorite homemade buttery pie crust)
  • about 1/3 cup hot fudge (homemade or storebought), optional for drizzling

Directions:

  1. Preheat oven to 325F.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
  3. Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
  4. 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.
  5. Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
  6. Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
  7. 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.
  8. 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.
  9. 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.

Adapted from Nestle Toll House

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37 comments

  1. I seriously want to hug you. A lot. This is just beautiful. I do have a ?, did you have to put a pie shield to prevent the crust from overcooking?

  2. Wow. You say you’re not a pie maker, but this is the best pie ever. That layer of chocolate chips on the bottom is screaming at me in the best way possible. So delicious!

    • They were supposed to ‘float’ but you know how chips are (and blueberries!) in that they like to sink but no worries because it just made the bottom layer that much better :)

    • If you don’t want the chips, nuts or berries to sink just coat them lightly in flour before adding.

    • Yes I do try the flour trick with nuts and berries but with chips I don’t find it as effective so in that case I will use mini chips, but here, I didn’t care if they sunk.

  3. This pie takes the cake!! It looks gooey, chocolaty and ohhhh so good. I don’t know what it is about raw cookie dough but it is irresistible to me too, so I would have to get that batter in the pie shell pronto!

  4. I know you said “alternatively,” BUT would there be an issue if I topped this yummy cake with ice cream, wHipped cream and hot fudge?? Or maybe ice cream and caramel sauce :D? Happy Friday!

    • I love the way you think and I am all about ALL of it! Like a hot fudge sundae on top of the cookie pie…the more the merrier! Happy Friday and enjoy your weekend and stay cool in this heat wave!

  5. So I’m sitting here, trying to motivate myself to get up and workout, even though I’m hungry (really just snacky) and I made the mistake of reading this. Now, all I want is COOKIES and THIS PIE, in particular.

    Luckily I don’t have the ingredients on hand or my day would be over before it starts!

    Cookie Pies, Cookie Cakes, all those things are so much better than pies and cakes. Basically, I’m team cookie for LIFE.

    • This was so extremely decadent and wonderful. Like wow. I gave it away to people in my ‘food giving circle’ and then got texts wondering if I had more! Team cookie all the way!

  6. I REALLY hope that I have a pie shell in the freezer. I think I do.

  7. I am not a pie maker either so this is perfect! Besides – gooey center! Yes, please!!

  8. I’m in heaven! Can’t wait to try these

  9. Oh MY!!! I must make this yummy gooey goodness! I am in AWE!!! All of the link recipes you posted look amazing! Which one is your favorite? I would love to make a ooey gooey one that is almost like raw cookie dough! You should do a comparison post!

  10. When this popped up in my emails I almost felt myself begin to drool. I’ve wanted to try one of your giant cookie pizzas for a while now, and this has just been added to the list! 

  11. Hey girl this looks amazing!

  12. Oh you made me sooo hungry now ;)

  13. You have me sold. This looks so delicious. I am smacking my lips now.

  14. I’m not much of a pie person either, but this one looks amazing!!! I think I’m gonna have to get out of my comfort zone and bake pie… Definitely pinning!

  15. FREAKING UNBELIEVABLE!!! so so sooo danged good

  16. I have one question. Do I place the pie crust at the bottom of a baking plate and at the top of it the rest chocolate batter and then in the oven? Sorry but as a beginner i have to understand the basics first. :-)

  17. OMG This looks exactly like the TollHouse Pie the HomeEc class in my high school would make and sell for $2.50 a slice at lunch. How I wish I still had that metabolism so I could consume unholy amounts of this pie. So excited to make this!

  18. Not a pie maker?! Pretty sure your crack pie has been one of the most appreciated recipes made from here to date :D

    I actually cannot wait to try this one out! Cheers!

  19. This. Looks. Amazing. Surely, flaxseed will work to replace the eggs. I have success with cookies but never with brownies. The ingredients just won’t emulsify, as brownies bake. *shrugs*

  20. I like the pie, looks very good and testy.

  21. Is it possible to serve this slightly warmed up? I know that could result in a bit of a melty mess, but I’m such a fan of warm chocolate chip cookies that I was hoping it would still work to serve these warm…

  22. I was thinking of making these in to individual cupcake sizes…any thoughts on how much time to cook them for???

    • This isn’t a recipe I’d recommend doing as individual cupcake sizes. Trust me on that one. It bakes more like a pie than a cookie and you’d have a big mess on your hands in individual cupcakes.

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