Chocolate Chip Cookie Pie

This is one of those recipes that in my opinion, everyone needs in their repertoire (oh, automatic spell-check, how I love thee).  It’s super fast to put together, chances are you have everything on hand already, and it’s a knock-it-out-of-the-ballpark for both kids and adults.  This is my go-to dessert when I’m taking someone dinner after they’ve had a baby, or moved in to a new house, or just need some happiness on their doorstep.  I also love that if you cheat and buy pie crusts, they come in 2-packs and it’s really easy to double so you can eat one and share one, or make 2 for a crowd.  I’m sharing it today because it’s a perfect family Valentine’s Day treat!

Also, in case you haven’t gathered, it’s like a hot mess of cookie dough in a pie crust.  With ice cream on top.  Can’t go wrong there. (If this is all seeming familiar, I did at one point make a bite-sized version, very similar to this).  And now I’m thinking  Pie in a Jar.  Why haven’t I tried that before?!

This is about 10 times easier than making chocolate chip cookies.  And chocolate chip cookies aren’t even hard!  Start by beating a couple of eggs for about a minute.

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Add in some sugar (both brown and white, because let’s face it, 2 sugars are better than one) and a little flour.

When those are nice and smooth, mix in some butter.  It’s important that your butter is soft.  Not melted, but not sort-of soft.  Just normal soft.  Thoroughly soft.  You could stir it with a spoon soft.  You want it to blend right in to the mixture.

Once that’s smooth (seriously we’re only at about 1.5 minutes here) add in chocolate chips and some toasted nuts.

“Wait Sara, I hate nuts!  My kids are allergic to nuts!  I am morally opposed to nuts!” Good for you.  Leave them out.  We’re talking about gooey cookie dough-ish deliciousness here.  Good with or without nuts people.

See that right there?  That’s the point in which you dunk your finger in.  I mean, a spoon.  Whatever.

Pop that mixture into your pie crust.  I’m lazy and bought mine at the store.  Don’t tell Kate.

I keep disposable pie pans on hand just for this very recipe.  You never know when you’ll need to take someone a cookie pie.

Bake it in the oven for about an hour.

I know what you’re thinking, not super impressive.  Just wait.  You will take one whiff and want to immediately dig a spoon into it.  Don’t do it!  First of all it’s not one of those desserts that you can totally pick the top off of and have no one notice (um…no I’ve never done that.  Why would you assume such things??) More importantly, it really does need time to set up.  It’s fantastic warm, but not piping hot.  It will actually fall apart if you try to serve it too hot.  So stick it on a cooling rack and be patient.  Go write a letter, count to one thousand, or lock yourself in the bathroom and try to french braid your own hair.

It actually tastes quite different when it’s warm vs. completely cooled.  When it’s warm, it melts the ice cream and it’s like eating a big bowl of half baked ooey-gooey cookie dough.

Exhibit A:

When it’s cooled you can pick up the slices like a cookie.  It’s chewy and soft, with bits of crunchy, and sort of like an amazing bar cookie.

Exhibit B:

So.  Good.  Both ways.  I actually think it tastes much less rich when it’s cool.  Now go eat a cookie pie.

Chocolate Chip Cookie Pie

My go-to dessert for so many occasions; great for new moms, potlucks, or just a Netflix binge. The best part? 10 times easier than chocolate chip cookies - if you can imagine that!

Ingredients

  • 1 unbaked 9-inch pie crust, homemade or store-bought.
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C white granulated sugar
  • 1/2 C packed brown sugar
  • 3/4 C real butter, softened (1 1/2 sticks)
  • 1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
  • 1 C chopped pecans (you are welcome to make it without nuts)
  • Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
  • Optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Instructions

  1. Preheat oven to 325° F.
  2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
  3. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

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1 review

218 comments

  1. This recipe is fabulous!!!! Just made it. Doubled the recipe and made 2. Turned out perfectly. Thank you for posting this.

  2. I have made this wonderful pie for years. However, I add 1 tsp. vanilla and I allow the dough to rest a few hours before baking.
    This is my son’s favorite treat. He served three tours in Iraq and I mailed this pie to him, successfully.

  3. finally commenting- I adore this recipe. I I’ve been making it approx once per month for the past year. Just wanted to say it has never ever been runny, but I’m sort of wondering if some peeps are trying to soften their butter in the microwave? Or even melt it? For optimal baking, allowing the butter to come to room temp naturally is the only way to go. (For all recipes, even better- let your eggs come to room temp!) also- I’m not high altitude. The other thing is that I’ve found its much thinner without the pecans, just not quite right, so I wouldn’t really recommend it. (You almost can’t even really notice them if you chop them enough.) I can see where if you omit the nuts and melt butter or use margarine, you could have a problem. Just my thoughts for people to use while troubleshooting. We love this one, thanks! 😉

  4. Just made this yesterday for Pi Day and it was a huge hit! I made one pie with the nuts (which all of us adults preferred) and one without for the kids. And without the nuts, it’s just not the same, just too gooey, which makes sense as it’s a whole cup of a dense ingredient you’re missing out on. The kids still loved it, but next time, I think I will try adding some oatmeal to it for the non-nut pie to add some more texture to it. Just wanted to share for anyone who thought it was too runny, and if they didn’t put the nuts in, and because this recipe really needs them and is delish with them! It’s like a pecan pie with chocolate chips–basically my heaven! 🙂

  5. I’m new to this whole baking thing so please pardon the dumb qtn!
    Should I be using salted or unsalted butter?

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