Chocolate Chip Cookie Pie

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Copycat Toll House Pie (aka 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!!

Copycat Toll House Pie (aka Chocolate Chip 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!!

Better-Than-Nestle Toll House 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, it means this is one damn good pie.

This chocolate chip cookie pie is rich, decadent, and the filling tastes like the center of an under-baked and extremely chocolaty chocolate chip cookie. Gooey perfection.

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 chocolate chip 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 beaten together 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!!

To make this homemade cookie dough pie, you’ll need: 

  • Eggs
  • All-purpose flour
  • Granulated sugar
  • Light brown sugar
  • Vanilla extract
  • Salt
  • Unsalted butter
  • Semi-sweet chocolate chips
  • Deep-dish pie shell
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!!

This Tollhouse cookie pie is quick and easy to make. Since the cookie dough is baked in a pie shell, there’s no need to chill it beforehand. Win!

Here’s an overview of how the chocolate chip pie is prepared:

  1. Beat the eggs until foamy and then add in the flour, sugars, vanilla, and salt.
  2. Add in the softened butter and beat creamy and incorporated.
  3. Add the chocolate chips in last. 
  4. Turn the chocolate chip pie batter into the pre-made pie shell and bake until a toothpick or knife inserted halfway between the center and the edge comes out clean. (If you prefer less gooeyness, bake 5 to 10 minutes longer than stated in the recipe card below.) 
  5. Place the chocolate chip cookie pie on wire rack to cool for at least 2 hours before slicing and serving.
Copycat Toll House Pie (aka Chocolate Chip 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!!

Frequently Asked Questions

Can I Use Different Chocolate Chips? 

Yes, you’re welcome to use milk or white chocolate chips instead of semi-sweet, if that’s what you prefer.

Or use a mixture of chocolate chips to make this chocolate chip cookie pie! 

Can I Add Other Mix-Ins? 

Yes, although you don’t want to use more than 1 1/4 cups mix-ins total, otherwise your Toll House pie may overflow in the oven.

Chopped nuts, dried fruit, butterscotch chips, and chocolate chunks would all be great additions! 

Can I Make This Recipe in Advance? 

Yes! Just like regular chocolate chip cookies, this copycat Toll House pie stays fresh for a couple of days. 

If you want to reheat it, I would slice a piece and zap in microwave for a few seconds. I wouldn’t return the whole pie to the oven to reheat as that could potentially dry out the cookie dough. 

Can This Recipe Be Doubled? 

I’m sure it technically could, but if you go that route it’d be easiest to just bake two separate chocolate chip cookie pies.

The pie already takes quite a long time to bake in the oven, and I worry that if you tried to bake it in a 9×13-inch dish the center would take even longer to cook through. 

Copycat Toll House Pie (aka Chocolate Chip 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!!

Tips for Making the BEST Chocolate Chip Pie

Pie crust:

This is an easy Toll House cookie pie recipe and I used frozen pie crust to keep it even easier. If you are into making crust, you can use this all-butter pie crust recipe

I avoid making pie crust whenever possible, and with all the chocolaty goodness going on, no one paid much attention to the crust.

Chocolate chips:

I used 1 1/4 cups of chocolate chips and the chocolate chip 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.

Toppings:

I added hot fudge at the end, not because the Toll House 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.

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4.38 from 179 votes

Chocolate Chip Cookie Pie

By Averie Sunshine
The filling tastes like the center of an underbaked chocolate chip COOKIE!! Easy, rich, decadent, extremely CHOCOLATY, and you can use a frozen pie crust!!
Prep Time: 5 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8
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Ingredients  

  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt, or to taste
  • ¾ cup unsalted butter, 1 1/2 sticks, softened
  • 1 ¼ cups semi-sweet chocolate chips
  • 1 unbaked 9-inch deep-dish pie shell, 4-cup volume, thawed completely (or substitute with your favorite homemade buttery pie crust)
  • cup hot fudge, homemade or store-bought, optional for drizzling

Instructions 

  • Preheat oven to 325ºF.
  • 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, about 1 to 2 minutes. 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.
  • Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
  • Turn batter out into pie pie shell, 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.

Notes

Nutrition

Serving: 1, Calories: 526kcal, Carbohydrates: 65g, Protein: 5g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 11g, Cholesterol: 92mg, Sodium: 234mg, Fiber: 3g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

My FAVORITE PIE RECIPES and FAVORITE CHOCOLATE CHIP COOKIE RECIPES.

Loaded Soft and Chewy M&M’s Cookie Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy and always a big hit!

Loaded Soft and Chewy M&M Cookie Pie - If you like M&M cookies, you'll love this biggie version! Super easy & always a big hit!

Triple Peanut Butter Cookie Pie — This fast and easy cookie pie has peanut butter worked in 3 different ways. If you’re a peanut butter lover, this is for you!

Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!

Samoas Cookie Pie on a white plate

Gooey Chocolate Chip and Marshmallow Cookie Pie – The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Gooey Chocolate Chip and Marshmallow Cookie Pie in a glass baking dish

Loaded Peanut Butter Cookie Pie — The cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big-time peanut butter flavor.

Slice of Gooey Chocolate Chip and Marshmallow Cookie Pie on a white plate

Peanut Butter S’mores Cookie Pie — Underneath the layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie! 

A spoonful of Peanut Butter S'mores Cookie Pie in a glass dish
4.38 from 179 votes (172 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Thrilled to find a chocolate chip pie recipe that does not call for nuts! Both my sons and my grandchildren refuse to eat desserts containing nuts.

    1. Thanks for the 5 star review, Judy, and I and so glad to hear that this is a winner for everyone! I personally am not a huge fan of nuts in desserts either, with rare exception, so I can relate.

  2. 4 stars
    I made this, and it was a huge hit with my 10 year old! However, it was too sweet for every adult in the room, and even the teens. I want to try it again with less sugar. Thank you for sharing your recipe.

    1. Thanks for trying the recipe and as desserts, pies, cookies, etc go there’s not really that much sugar in this recipe. I do worry that if you reduce the 1/2 cup each of the white and brown sugars that you may end up with something that’s not really sweet enough but of course play around with what you like and tastes best.

  3. 5 stars
    Hello,
    I made this tonight. I went with the 1 cup of chocolate chips, but I added pecans the top. It was delicious. Moist and very enjoyable.

  4. 5 stars
    I made a test pie for a pie party we are attending this coming Sunday. Wow! It is so easy and delicious! After the pie cooled, I heated the hot fudge in the microwave and poured it on top of the pie, about half the jar. It is so rich! Yum yum yum! They are going to love it!

  5. 5 stars
    I just made this pie for my son’s 5th birthday last week, and I have to say it was the BEST! I made two pies because we had invited a lot of kids, but since not many were able to make it do to a freak snowstorm we had a whole pit left over. Instead of the fudge drizzle on top, I actually made a chocolate ganache and poured it over the top to create a smooth surface. It tastes amazing as it is now, but with every serving I have (yes, I am eating the second pie by myself) I keep thinking of yummy variations. Here are my ideas so far:

    -Instead of ganache or fudge drizzle, pour a layer of chocolate pudding over the top
    -Instead of ganache or fudge drizzle, make a yummy marshmallow cream fudge and spread that over the top
    -Cut fresh bananas or strawberries and layer it on top of the cookie layer, then cover with any of the chocolate topping options
    -Put a layer of marshmallow cream on top of the cookie layer and cover with any of the chocolate topping options

    Any way you look at it, this is definitely a very rich dessert (exactly how I like it!). Everybody, kids and adults, loved it!