Introduction

Chocolate Chip Cookie Pie is a delightful twist on the classic cookie, baked in a buttery pie crust for a shareable treat. It’s warm, gooey, and perfect for satisfying any sweet tooth with ease.

A close-up view of a slice of chocolate chip cookie pie on a white plate with a scalloped edge, showing three visible layers: a light golden crust at the bottom, a thick middle layer of melted dark brown chocolate chips, and a golden brown cookie dough top with whole chocolate chips embedded throughout. Behind the slice, a whole cookie pie with similar layers is partially visible in a clear glass pie dish. To the right, there is a white bowl filled with dark chocolate chips with a subtle blue-green pattern and gold rim. The background and surface are white marbled texture, with a fork placed beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch all butter pie crust (or store-bought crust)
½ cup (113g) Challenge Unsalted Butter, melted
⅓ cup (67g) granulated sugar
½ cup (150g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (255g) chocolate chips, plus a few more for sprinkling on top

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Place the pie crust in a pie plate and crimp the edges as you like. Chill it until you are ready to fill.
Step 3: In a large bowl, add the melted butter, granulated sugar, and brown sugar. Stir with a wooden spoon or beat with a hand mixer until the mixture is smooth.
Step 4: Mix in the egg, vanilla extract, baking soda, and salt. Then add the flour and stir until the batter is thick.
Step 5: Fold in the chocolate chips until evenly distributed throughout the batter.
Step 6: Spread the cookie batter evenly into the prepared pie crust. Sprinkle about ¼ cup of extra chocolate chips over the top.
Step 7: Cover the pie edges with a pie shield and place the pie on a cookie sheet. Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C). Continue baking until the cookie pie is puffed, no longer glossy on top, and light golden brown, about 25 more minutes.
Step 8: Let the pie cool to at least room temperature before slicing. The pie can be a bit messy when warm, but it tastes delicious warm or at room temperature.
Step 9: Serve with your choice of ice cream, chocolate sauce, whipped cream, or enjoy it plain.

Tips & Variations

For a richer flavor, try using browned butter instead of melted butter.
Mix in chopped nuts like pecans or walnuts for added texture.
Use white chocolate or peanut butter chips instead of regular chocolate chips for a different twist.
To prevent the edges from over-browning, use a pie crust shield or foil after the initial 10 minutes of baking.

Storage

Store the pie covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices briefly in the microwave or oven for that fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for all-purpose flour. Be sure to check that your pie crust is gluten-free as well.

Why does the cookie pie need to cool before slicing?

Cooling allows the cookie to set and firm up, making it easier to slice without crumbling. While it tastes great warm, slicing too soon may result in a messy pie.

Chocolate Chip Cookie Pie Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

Indulge in this delightful Chocolate Chip Cookie Pie featuring a buttery pie crust filled with rich, gooey chocolate chip cookie dough. Baked to a golden perfection, this dessert is perfect served warm or at room temperature, and pairs wonderfully with ice cream, chocolate sauce, or whipped cream. Easy to make and irresistibly delicious, it’s a fantastic twist on a classic favorite.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 9-inch All Butter Pie Crust (or use a store bought crust)

Cookie Filling

½ cup (113g) Challenge Unsalted Butter, melted
⅓ cup (67g) granulated sugar
½ cup (150g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (255g) chocolate chips, plus a few more for sprinkling on top

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the pie.
Prepare Pie Crust: Place the pie crust into a pie plate and crimp the edges as desired. Chill it until you’re ready to fill it, which helps maintain its shape during baking.
Mix Sugars and Butter: In a large bowl, combine the melted butter with granulated sugar and brown sugar. Stir with a wooden spoon or use a hand mixer until the mixture is smooth and well blended.
Add Wet Ingredients and Leavening: Mix in the egg, vanilla extract, baking soda, and salt thoroughly to combine all the flavors and ensure proper rise.
Incorporate Flour: Gradually add the all-purpose flour to the mixture and stir until the dough becomes thick and consistent.
Fold in Chocolate Chips: Add 1 ½ cups of chocolate chips to the dough and stir until they are evenly distributed throughout the batter.
Fill the Pie Crust: Spread the cookie dough batter evenly into the prepared pie crust. Sprinkle about ¼ cup additional chocolate chips on top for extra chocolaty goodness.
Bake Pie in Two Stages: Cover the pie edges with a pie shield to prevent burning. Place the pie on a cookie sheet and bake at 425°F (218°C) for 10 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for about 25 minutes, or until the cookie is puffed, no longer glossy on top, and light golden brown.
Cool and Serve: Allow the pie to cool to at least room temperature before slicing. While it can be messy to slice warm, it tastes wonderful warm or at room temperature.
Serving Suggestions: Serve with ice cream, chocolate sauce, whipped cream, or enjoy it plain for a delectable treat.
Storage: Store the pie covered at room temperature for up to 3 days or freeze for up to 3 months to maintain freshness.

Notes

Use a pie shield or foil to protect crust edges from burning during the initial high-temperature baking.
Chilling the pie crust before filling helps prevent shrinkage and maintains shape.
For best texture, allow the pie to cool before slicing; warm slices may be gooey and harder to cut cleanly.
Leftover pie can be stored at room temperature up to 3 days or frozen for longer storage.
Feel free to customize by adding nuts or using different types of chocolate chips.

Keywords: Chocolate Chip Cookie Pie, cookie pie, chocolate chip dessert, pie recipe, baked cookie, easy dessert