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.

*Disclaimer: This post contains affiliate links.

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.


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Such a yummy and easy dessert, perfect for new moms!


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!


  • 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!)


  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.


  • *There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I’ve made a million of these and never had that happen so I honestly have no idea. The recipe is correct as written, it comes straight from Nestle! The only thing I can think of is that altitude might be a factor. One reader suggested adding 2 Tbs of flour if you’re at a high altitude. If anyone finds that solves their problem, let me know!



      1. I’m not a huge fan of pastry pie crusts, so I’ve done it a couple times with the Nila wafer cookie crust. I like it!

  1. So ironic that I just discovered your mini version of these yesterday. Either route I go, I think this is what I'm going to make for the neighbor who has snow blowed our walk and the apron to our driveway everytime it snowed this year. Choclate ooey gooey-ness in pie form – can you really go wrong with that?

  2. For some reason this reminds me of a sweet cheese ball I make. Obviously its totally different. I think it may have been the pecans. It looks delicious though… dang, I'm gonna have to try it.

  3. My kids would love this, and we're one of those families that think nuts in baked goods is a crime. Could I sub in oatmeal, or would that mess it up?

  4. I'm totally putting toffee bits and walnuts and chocolate chips in mine. I might not share… well maybe I'll make a second one to share. And maybe a mint double chocolate cookie version. Or white chocolate chips with macadamia nuts. oooh the possibilities! Thanks for the inspiration!

  5. Oh my goodness! That looks absolutely scrumptious and right up hubby's and kids' alley! So perfect for a Valentine's Day dessert! Just printed out the recipe and can't wait to make it!

  6. I read this earlier today. Tonight I'm craving something sweet and this recipe popped in my mind. I immediately took the butter out of the fridge to soften (why does it have to take so dang long???) and then I take another look at the recipe. 1 hour to cook? Noooo!! And a pie crust… I want to be lazy and I don't even have a frozen one. So we'll see what happens without a pie crust. Now we'll see if my craving wins or the fact that it's already 8:47pm….

  7. Wow! I couldn't wait until Valentine's Day! I had to make it tonight and it was AMAZING! Thanks so much!

  8. "You never know when you'll need to take someone a cookie pie,"…this is why I love you.

    Where has this been all my life?

    It's cookie. It's pie. It's fabulous.

    Cookbook Queen

    P.S. I know people sometimes leave comments that say "oh, I'll have to make this!!" and you think they don't mean it, but I really DO mean it when I say, "oh, I'll have to make this!!"

  9. I don't even know you and I LOVE YOU! I love the way you write, like I am your friend hanging out in your kitchen and we are conversing about this…
    You are so cute (I didn't see I picture, I can just tell) 😉
    I want to be your friend and visit…but I live in Nevada. oh well. I wanted you to know.
    and I love the cookie pie! who wouldn't, right?!

  10. I have been looking for something exactly like this. My husbands hates cakes, but loves chocolate chip cookies, so this will be perfect for his birthday! Thanks for sharing this recipe, I can't wait to try it out!

  11. This is one of our favorite family recipies. You can prepare the entire thing, cook it, allow it to cool, then wrap it in tin foil and then put it in a large ziplok and freeze for MONTHS! Take it out the night before a big event for no hassle dessert yum!!

  12. I used to have this at a childhood friends house and have always wanted the recipe! Thanks so much for sharing. I can't wait to make it…. oh the memories… I hope its as delicious as I remember… because oh… I remember heaven! 🙂

  13. Love the commentary- hilarious.I think I WILL try to braid my own hair whilst this is cooling, on Sunday,mmmmm……can I wait till Sunday?

  14. This looks delicious, but I'm wondering about the gooey-ness of it. I have an egg allergy and can't eat things like gooey brownies because the egg isn't baked enough. If I bake this longer to bake the egg more, will it not be as yummy?

  15. Cassidy- the gooey factor doesn't come from the eggs, it's the fact that it has very little flour. So it's not that it's under-baked, it's the proportions. It bakes for an hour so that is *plenty* long to make sure eggs are cooked. Does that make sense?

  16. I can't wait for this! My husband and I are on Weight Watchers, but we are allowing ourselves this one evening to indulge. I can't wait for this chocolate deliciousness!

  17. Making this today for my honey! Except I am substituting white chocolate chips and macadamia nuts for the pecans and chocolate chips. He better love it!

  18. I tried to make this last night. I followed the directions exactly, except that I used an oreo cookie pie crust instead of a regular pie crust. I cooked it for almost 2 hours and it was still REALLY runny in the middle. I want to try it again for Valentine's dinner for my sister, but what did I do wrong, should there be more than 1/2 cup flour?

  19. princesscreese- the recipe is correct as written, so there must have been a problem on your end. Just follow the instructions as written and I promise it will work 🙂 Make sure you give it time to set up after it comes out of the oven as well.

  20. I made this yesterday and it was really runny. I cooked it even 20 minutes longer and let it sit in the fridge for over 2 hours. Does it matter what kind of butter you use?

  21. I used to make this all the time and decided to do so again after reading this post.

    One thing, though. The crust should be "deep dish". Mine is cooking in the oven right now and I had to place a cookie sheet under it because I used a regular pie crust and it spilled into the oven. Once I saw it, I remembered that it needs to be a deep crust. If you search for the original recipe on the website, it does note a 4" crust.

    I still can't wait to eat it with my family, though. I'm sure it'll still be good. 😉

  22. I am so happy you posted this!!! Made this tonight for my husband's Valentine's Day present as this is his FAVORITE dessert. It came out heavenly and there's leftovers for tomorrow!!

    I would definitely remind people to let it set after you take it out of the oven. I think that might help with the runniness.

  23. I made this over the weekend. I used the spenda 1/2 blends for both the white & brown sugar and used walnuts since that is what i had on hand. I also added a tsp of vanilla to the "batter". I've never made choc chip cookies w/o vanilla, so i had to throw some in there. The pie turned out perfectly & was very tasty. Thanks for the recipe.

  24. I actually almost licked the screen. Wow, that is insane! Going to have to make that soon, I just need to find a time to send the rest of my family out of the house for a few hours so that I can enjoy it all myself. 🙂

  25. I am loving this pie! Reminds me of a derby pie only without the alcohol!! either way yummy because it has chocolate!!

    1. I was thinking the same thing about the derby pie. I will be making this on the first Saturday in May (and a few times in between here and there).

  26. I made this last night and I followed the recipe. the only thing I did different was add peanut butter chips instead of nuts. It did not come out at all. I cooked it longer then it said and when I put my knife in it came out clean, but the middle was like liquid butter. It never set even though I let it stand for over and hour. Not sure what went wrong. Does it need more flour. It was really like a pool of melted butter(I only put in the amount it said) I want to make it again, because it looks so yummy. Any hints?

  27. Urgent question: I am making this awesome looking pie as pie in a jar– for a bunch of gifts. I will make sure to put "allow to cool" on the tags…but what about the freezing and putting directly in the oven? Is it enough like cookie dough that it will need to thaw? Anything else I am not thinking of that will be different than your apple and cherry pie in a jar variations? Thanks SO much! Love the website!

  28. Just wanted to let you know that I tested two types of this as pie in a jar– frozen straight to preheated oven and frozen, thawed, then to preheated oven. After thorough cooling, both turned out AWESOME! I will say I think the inidividualness (word? :)) of the pie in a jar's makes the chip separation more distinct, but the taste is terrific and I think they are going to make the perfect gifts tonight. Thanks so much!

  29. I made this last night. Turned out amazing but I had to let it cook for another 30 minutes & even then it was a little runny. My oven tends to run hot so I was pretty surprised.

  30. I made this tonight. It turned out perfect. I followed direction exactly and used a regular size pie pan, not deep dish. YUMMY!

  31. I just made this tonight and mine is also very runny. I let it sit for an hour. I did use VERY soft margarine from a tub because I didn't have any butter. I will definately try this again using real butter.

  32. Just a word to the wise leaving out a 1/2 cup of butter will ruin this recipe. In case you were curious :/ I couldn’t figure out what I had done wrong. After bringing the pie home from a friend’s uneaten I noticed the stick of butter I failed to add. Yikes! I WILL be trying this again. I searched the recipe and comments but still have a silly question.If I use a frozen pie crust does it need to be completely defrosted before making this? After the last attempt I don’t want any other blunders keeping me from this goodness 🙂

    1. Miranda, I made this tonight and just pulled my crust out of the freezer shortly before starting the cookie dough. By the time I was done making the filling, the pie crust was thawed. It didn’t take long at all. I hope this helps! 🙂

  33. I love this post! I love you! I love your food! I wish I had a pie crust! AAAAARGH! Must go shopping for pie crusts.

  34. Happy Pi Day! Just made three of these yesterday — two for my son’s Pi Day celebration at school and one for us to enjoy. So easy and so good! The plan was to have our pie today (on Pi Day), but it looked and smelled too good to wait. So, so, so glad we didn’t! This recipe is now in my go-to recipe file. Thank you so much for sharing!!

  35. I made this last night and it was amazing! Tasted just as good cold today, too. I only had one stick of real butter, so I used that and half a stick of margarine and didn’t have any problem with it setting up. We definitely will make this again! Thanks for all your awesome recipes!

  36. Not quite – the paradise pie has coconut in it but I bet if you tossed some coconut in, and maybe baked it in a 8×8/9×9/9×13 depending on how thick you want it, it’d be like it!
    I made this for a baby shower with dark chocolate chips and it was GREAT! I’m actually going to make it to take to the new mommy tomorrow! 🙂

  37. This was one of my favorite choc chip pies. I could not stop eating till it was gone. Cant wait to make it again. A big hit here in our house. So easy to.

  38. I was looking for an easy dessert to take to a work potluck tomorrow and this will work fabulously. Love your writing style by the way- I laugh my way through the deliciousness 🙂

  39. Being a novice gourmet chef (*wink*wink) I wanted to point out something that maybe was overlooked with those who said they had a runny center. At first I started to use the “cookie” paddle on my kitchen aid to beat the eggs (since this is a “cookie” pie). After a minute or so, I thought to myself that those eggs aren’t going to get “foamy”, just “beaten”! That’s when I changed to the “wisk” paddle, and lo and behold they started to foam (although, I think a more simplistic/visual term would be “frothy”). It makes sense that maybe the center wouldn’t set up if the eggs didn’t get their necessary bit of love in the beginning with the right paddle. Just a thought!

  40. Ok I want this so bad! I do have a question though. could you add some coconut to make it more like a magic bar, hello dolly bar, whatever you want to call them.. or do you think that would mess it up. I love this webite! It make me drool everytime Im on it!! xoxo

  41. I think I know why some people’s pies are “runny”. I overbaked mine (or so I thought) at 7000 feet. Its definitely too dark on the top. Still, after complete cooling, did not set up to look like your photos. Is it possible, the runny pies are high altitude bakers who’ve not considered cutting the sugar? I think if I would’ve made some minor adjustments, it would’ve really helped. Just a thought…
    PS It was absolutely delicious ANYWAY. My kids and I will not have a problem finishing it off, tomorrow!

  42. I made these and mine too turned out like cookie soup even with the warning to follow directions. But I think I know what happened! I didn’t soften my butter enough so that it actually creamed with the sugars. It was slightly chunky but it was too late to obviously melt it more. Then comes cookie soup! So be warned, make sure your butter is melted enough.

    1. You know- I’m not sure about toffee just because toffee bits sometimes do really weird things in baked goods. They tend to melt into sugar and change the consistency of things like this. So you could try it, but I have a feeling it might not turn out like you imagine. If you do end up giving it a shot- let us know!

  43. I am definitely going to try this.. and I might try adding some Skor pieces or something “caramely” of the sort…. YUMMY!

  44. I was looking for a cookie pie recipe to make for my sister in law for her birthday tonight…this was perfect!!! Ironically, I have the Nestle cookbook with this in it, but it didn’t look as yummy in there!!

  45. OK, I made this earlier and it’s finishing in the oven right now….it smells like I am making fresh baked chocolate chip cookies in here!! I can’t WAIT to dive into this pie later on tonight!!

  46. I am making this pie right now, and after an hour it is still very very runny. I made just as the recipe stated and used real butter, not too soft, not too hard. I’m cooking it longer to see if it sets any more, but I’m thinking it’s not going to based on the other comments. Anyone come up with the reason why this keeps happening yet?

  47. I made this over the weekend and thought I’d share what I found out. This dessert is very tasty, but also super rich (hello, stick and a half of butter!) so cut small slices or you might end up with a belly ache (ahem). I let this cool for about two hours before cutting into it, which seemed like a long time, but it was still a bit too wet and buttery. I wouldn’t say runny like others have commented, it was just very moist. But good! The next day it looked just like Sara’s second set of photos–like a nice and solid cookie bar. Personally I preferred it the second day (heated in the microwave for about 20 seconds to warm it up), but that’s just me. Thanks for the recipe!

  48. I adore this recipe!! Thanks for sharing!

    As far as runny pies go, I haven’t had that problem with this particular recipe, but I have had it before with other pies. First you have to use real butter and not margarine, but if that doesn’t solve the problem then altitude is probably the problem. Either decrease the butter by 2 tablespoons or increase the flour by two tablespoons and you should be all set.

  49. Just went to check on my pie and discovered it had overflowed all over the oven. 🙁 Use a deep dish pie pan!

  50. Update to my last comment—pie turned out great even though they overflowed. I did them for 65 mins. SO SO SO yummy!

  51. I did a double batch WITH stick margarine. I added 1/4 cup extra flour to the double batch to be sure and upped the sugar slighty to match my regular cookie recipe. It turned out perfect!! I filled two frozen store bought pie pans and still had enough left over for a small batch of cookies. Also i used roughly cut almonds in place of the pecans. This is a perfect sinful recipe!

  52. How long should you let it sit after it’s cooked? I want to time it right so that after dinner we can have a warm, but set up, piece of this delicious cookie pie.

    1. Good question Ramsey- I’d say if it sits about 20 minutes it would still be warm, but set up. I’d just go by touch- feel the top and serve when it’s still just barely warm. Might even be more like 30 mins.

  53. This was out of this world! I made it for Mother’s Day and it was a hit! I had all of the ingredients on hand so it was a piece of cake (I mean pie) to make! It was so easy but got RAVE reviews from my family. I had one sliver left and heated it in the microwave for about 20 seconds and it was delish! I will make this over and over and over! Thank you!

  54. I tried this recipe over the weekend, and the pie was literally gobbled up within an hour! My brother has actually tied it in first place with his FAVOURITE dessert in the world! Thank you for this fabulous blog.

  55. I made this yesterday and I think it actually tastes better today (if that’s possible)! I am in love with this and I really like that it uses what I typically have in the house. Thank you!

    1. Real butter just means it’s real, like from a cow 🙂 Not margarine or anything of the like. Use the good stuff!

  56. HIYA! I’m new to your ladies bloginess of delishishness and ive tried a few of your things already and everyone has been totally awesome! I just had to comment on this tho because it was BEYOND AMAZING!! and rediculsously simple i was scared i was missing something lol. Oh and i used a grahm cracker crust and it was awesome 😀

  57. I was going to come see in the comments if anyone else was having an issue with a runny pie. I’ve made this four times and every time I’ve had to bake it about an hour and a half…. at least… right now we’re going past that. I use everything that it’s called for and live in Texas so the high-altitude doesn’t apply. Glad to see I’m not the only one having to deal with it… but it’s worth it.

  58. Yum! Made this today. Not only easy but rave reviews. My daughter wants this for her birthday instead of cookie cake and it’s so much easier- not a problem! We didn’t have ice cream and I forgot to grab the whipped cream as we ran out the door, but since no one at the party reads this blog no one knew it was supposed tobe served with either-winning!

  59. Tried this tonight and it was a big hit. I will definitely be making this from here on out for family gatherings and such. It was very easy to make and tasted so good warm with vanilla ice cream. My mixture seemed a bit thin before adding it to the pie crust so I just added a tad bit more flour and baked it about 15 minutes longer and it turned out perfectly. For those with runny pies, make sure your oven is at the correct temp BEFORE putting it in and DO NOT open the oven while it is baking until after 1 hr. It is so important when baking to have your oven set at the right temp and to keep the heat in the oven.

  60. This is freaking awesome!! I Googled how to make a pat-in-a-pan pie crust and then used your recipe for the filling. So good, so so good!!

  61. Oh my goodness, oh my goodness … look at all the yummy-ness. I have a feeling this pie will be a HUGE hit in my house. Thanks for such a easy peasy recipe. I’m a new follower : )

  62. Should my pie crust be thawed??? Or is it okay to leave it frozen and fill it? Making this tomorrow and wasn’t sure on that part!

  63. I made these right after you posted them, and they were quite runny. I cooked them for an extra 15 minutes or so, until I was worried about the crust burning, and it was still quite runny. I live in UT, so maybe altitude played a factor like you said. Now that you updated it with the advice to put in a bit more flour, I am totally gonna give these another try!!! I have SOOO enjoyed making all the recipes in your cookbook, so much fun!

  64. I made this for a Sunday night dessert. I had to put it in the fridge for a little while to get the pie to be more solid. I served it with homemade ice cream. It was soo good!

  65. Made 2 of these today, one for us and one for someone who just had a baby! It is delish and SO easy, will definitely be making this again! Thanks for sharing, love your blog!

  66. I LOVE your blog! I am so sad, though – my pie turned out runny too! I followed the recipe to a T (I think, anyway!) – except I left out the nuts. Could that have made the difference? One cup is an awful lot to leave out of a recipe that only consists of a total of a few cups of other ingredients. Maybe I should have substituted oatmeal or something? So sad. I’ll try again and report back if I learn anything…

    1. I have not made this recipe yet, but when I make chocolate chip cookies and leave out the nuts I always add 1-2 tbs. of extra flour. You could also try using a little less butter. I usually only use 1/2 cup of butter when I’m making chocolate chip cookies and I think I might try that for this recipe.

  67. This is a wonderful recipe. Baked without the crust it is basically another wonderful, old-fashioned treat called congo bars–my mother and grandmother both made them–yum! I think this recipe has been on the back of the Nestle’s Chocolate Chips bag for years under the title Tollhouse Pie.

  68. I just took this out of the oven and can’t wait to eat it! Mine was a little runny the first time I took it out (probably because I accidentally melted the butter in the microwave instead of softening it), so I added a little bit of flour and mixed it right there in the pan. ten minutes more in the oven and now it looks perfect. just waiting for it to set and cool. thanks so much!

  69. best.dessert.ever. seriously. i discovered this recipe a month ago and have made it for my family three times already. divine.

  70. Oh. My. Goodness. I’ve been looking for a recipe like this! My husband’s favorite dessert is chocolate chip cookies and he loves {with a capital “L”} the Toll House Pie that a local restaurant serves. My first attempt at copying it at home was a complete disaster, and I’m so excited to find this recipe.

    I have never made this recipe before, but I might be able to help with readers getting a runny pie. When I make chocolate chip cookies, I always add 1-2 tbs. of extra flour if I am making them without nuts. I have also learned {from experience, of course} that baked desserts come out much better when the butter is softened on the counter top instead of in the microwave.

  71. I made this for a friend who had a baby and they LOVED it! It is going to be my new “take to people” dessert. Super fast and easy! Thanks!

  72. Um, I just found your blog and somehow you KNEW if this showed up on the sidebar I would be forever hooked. Making this tomorrow with that pie crust i was wondering what to do with.
    Love your blog!

  73. I made this tonight while house sitting and after the appropriate cook time the top was crusted but the inside was the runny. I think it was from the amount of butter. I used real butter and it literally oozed out of the pie. (I’m not complaining lol)
    Just wanted to note that butter could be some peoples problem…

  74. I was wondering if anyone has tried mixing this a day in advance? I’d like to mix it up tonight but bake to tomorrow. Has anyone tried it? Thanks!

  75. I’m eating leftover cookie pie for lunch right this very moment (shhh!) and it is perfection! Thanks for sharing 🙂

  76. i did not read every comment, so i apologize if this is a duplicate.

    i have had my eye on this recipe for a few weeks now and finally made it today. i made two pies; one) following your recipe exactly the way it’s written and two) using a dairy/soy free spread (earth balance)and dairy/soy free chocolate chips (enjoy life) for those in my family with dairy and soy food allergies. you could tell the batter of the non-dairy/soy pie was a bit runnier. both pies baked up golden brown. the non-dairy pie needed an additional 10 minutes to bake, as it was still somewhat wet when i poked it with a toothpick.

    once cooled, i cut into both pies and they were equally set. i served both types of pie to my family who could eat dairy/soy, and didn’t tell them which was which. no one could tell. the only thing they noted that was different was the taste of the chocolate. i only had dark chocolate for the regular chocolate chips, so that definitely made a difference. my experiment would have been better if both kinds of chocolate chips were “milk” chocolate flavored chips. but i am pretty happy with the results. i also made some homemade coconut milk vanilla ice cream to go with it. yum-o!!!

    i love your website and have been trying out several of your desserts for our “treat tuesday” summer activity. thank you for sharing!!

  77. oooh yummy~ this looks just like a pie I use to love at a restaurant..different name though…can’t wait to make this and find out if the taste is there…
    sounds and looks super yummy!
    and btw…I luv the way you write. totally diggin your sense of humor. glad I ran across your blog!

  78. I’m guessing this recipe needs light brown sugar instead of dark. I’ve made it a few times before and always used light but today I only had dark. The recipe didn’t specify but I have a runny pie and that’s the only difference from the times I made it and it was perfect.

  79. THANK YOU so much!!! My mom used to make this pie when I was younger, one year I asked her to make it in place of my birthday cake. I have been wanting to make one, but she is in a nursing home and we couldn’t find it in all her stuff. This will bring back some great memories.

  80. I made this yesterday for a family event and it was a huge hit, especially with the kids. It was so easy to make – I almost felt like I was missing a step or something!

  81. Made it yesterday to bring to a dinner at our friends. We live at high altitude so I used an additional 2 tbs of flour. I used semi sweet chocolate chips, chopped pecans and threw in a dried fruit mix (1/2 cup) of cherries, blueberries and cranberries and served it with a small scoop of vanilla bean ice cream. It was amazing. I was hesitant to pull it out after the recommended time after all the runny comments so just to be sure let it go 1 hour 5 minutes and it was perfect. Will definitely make this again!!! Thanks!

  82. omgee! made this over the weekend & it was absolutely to die for! the family loved it and it was DEVOURED. i swear there were actual moans of pleasure coming from people as they at it…lol! thanks for always giving the best recipes to us!! hugs!

  83. Another reason these could turn out runny, people are using melted butter instead of softened butter. I know this makes a difference in the cookies and also in my banana bread recipe.

  84. I just baked two of these pies for dessert for a dinner party we were invited to. Although I found the pie to be too sweet (I can’t believe that I found ANYTHING to be too sweet!!), the host of the dinner party LOVED it!!! He asked his wife to get the recipe from me!! 😉 Thanks again for sharing, and for having such a fun food blog!!

  85. OK I think I have an answer to the runny cookie pie problem…at least what fixed my runny pie. The first pie I made came out runny just like everybody else’s. I made a second one a few days later but made two changes. I beat the eggs for a much longer time and then I let the butter soften at room temperature instead of the microwave. And my pie was perfect! I think letting the butter soften at room temp was the key. I hope it helps somebody else! It could not be any more delicious–my family loved it!

  86. I just thought you should know of the abomination I’m creating tonight. I’m taking the Pecan Gingersnap crust from that there White Chocolate Pumpkin Cheesecake and pairing it with this (and removing the pecans from the cookie part of THIS recipe).
    I expect my face to fall off from deliciousness.

  87. Well I’m really bummed! I live at a high altitude so I took the suggestion to add more flour, and it still came out like soup. 🙁 So weird!

  88. I tried this recipe for Thanksgiving, and ended up having to make another one because the first one disappeared so fast! I added coconut to the second one- super yummy!

  89. This pie is awesome! If you do put the nuts in, the pie will overflow with baking. So the second time I baked this we were forced to eat some of the mixture right out of the bowl! Okay, I could have just put it in a deep dish pie shell, but I didn’t have one. P.S. I am posting today for the first time. Earlier today, first post was on world’s best diner rolls. Love your web site and have for years.

  90. I just made this to go with our weekly Sunday dinner. It was a huge hit. For those concerned about the runny factor – I live at high altitude (4500 feet) so I added 2 Tbsp flour, made sure the eggs I used were large (because they act as stabilizers) and baked it for 60 minutes. No problems at all with the pie being runny. My husband had two large helpings and my little boys were in heaven. Thanks for such a great, easy, dessert recipe.

  91. I live at 4700 ft elevation so I added the extra 2 Tbsp flour and it turned out perfectly! Actually doubled the recipe and put one in a deep dish pan, the other in a regular pie pan. The regular pan definitely turned out better. I don’t recommend the deep dish as the crust collapsed around the edges as there wasn’t enough filling. I made my own pastry which made it a little more time consuming but worth it.

  92. I live this !!!! We have made it for years but we make it in a bar pan in cut into but size pieces for family parties !!!

  93. It was a rainy cold day today, my husband begged me to bake something, of course I came to YOU to find a recipe and wow oh wow did I find A RECIPE! Not only was this SO EASY, but I had EVERYTHING on hand…now the best part…AMAZING. SERIOUSLY?! SO SIMPLE SO GOOD! Thank you guys for being the best!

  94. I’ve had my eye on this pie for a while on my pinterest board. Finally tonight I made it and it was pretty….bland. I followed the recipe to a T and it was terribly runny, even after an hour of cooking. I didn’t want to cook it much longer because the pie was already pretty baked around the edges. Before I placed the pie filling in the oven I found it to be kinda bland (I usually can eat an entire tub of cookie dough so I figured I this would be similar in taste and it wasn’t). Wasn’t very impressed. Maybe one day I can try it again but the fact that other’s had the same problem makes me not want to waste my money on a medicore dessert.
    I certainly don’t mean to be rude in any way and if any other people have the same problem please let me know what you did to change it.

  95. This is an all time favorite in our family for years…my recipe says to melt the butter and cool it to room temperature…this is how I’ve always made it and have never had it turn out runny! My question is about freezing these pies…I am making 16 of them for my daughter’s open house! The only request she made for her open house was to have chocolate chip pies instead of a cake!!!

  96. if you get an Oreo crust from the store, the premade crust, it just adds to the amazing ness. My mom and I have been making this pie for about 5 years now.

  97. I made this, but sadly didn’t get to have a very big piece. I took it to a church function and it was inhaled in minutes. Everyone raved. Looking forward to a bigger piece tomorrow when I make it for Thanksgiving!

  98. Loved this so easy and simple and delicious
    Make sure to let sit for about 20-30 min no poking or prodding because it will be like butter SOUP!!! On the inside If you don’t.

  99. I’m making this tonight and after reading the comments through I went to the nestle site to see if there were any tips there about runny pie….the very first thing I noticed is that they specifically say that if you are using a frozen pie crust, make sure it is thawed first….this temperature difference (from putting the batter in a frozen crust) could drastically affect the “done ness” of the pie. Thanks for the recipe, I can’t wait to try it out!!

    PS: I hope this isn’t a duplicate comment/tip…. I did my best to read through most of the comments. 🙂

    1. I made my pie, and it overflowed quite a bit in the oven. So I googled the recipe and read it on the Nestle website too. It also says to use a DEEP DISH pie crust, which I didn’t know about. But I did notice just now a couple of comments above that say to do that.

  100. Made your pie yesterday. The kids loved it for dessert last night. I did too and then again this morning for breakfast before my work out and then again for bruch after I got home. YUM!! I might have another piece before dinner.

  101. I made this one snowy night for my Guys(my husband and 6 yr old) it was great.I uses white chocolate and dark chocolate because my little guy is allergic to nuts. Next time I’ll use the deep dish pie shell so I won’t have the overflow . Saying that this is going to be made over and over in my household.

  102. This was amazing! SO good! It was a tad runny, probably because I didn’t bake it long enough, but I really didn’t care. Awesome recipe 🙂

  103. So I’ve made this pie at least 5 other times but this time around I couldn’t find my usual recipe so I used this one and it is SUPER RUNNY. I’ll look into where my original recipe is but in Texas, I doubt altitude is the issue. Like, whoa runny.

  104. I made this last night for the first time and I got really nervous when it came out runny baking it the length of time in the directions so I put it back in the oven for several more minutes and my knife came out with clear goo on it but I didn’t want it to burn so I put it in the fridge right out of the oven for a few min and it set pretty quickly but was still just the right temp to melt the ice cream on top just enough. We’ll see what it’s like today I left it in the fridge all night. I’m not in a high altitude and I used as real as you can get butter the only thing I did was use mostly organic ingredients and a deep pie crust which was perfect. My oven does run a little cooler so that might be why. Thanks for another great recipe! Excited to make your blueberry boy bait this week too!

  105. That looks soooo delicious!!
    I love chocolate, prepared in every possible way!!
    I’ll try to make this specialty tonight!

  106. I make something very similar. Try adding a teaspoon of vanilla after the nuts. It’s amazing! Also for the people that say it won’t set try cooking it longer. Put foil on top so it doesn’t burn.

  107. I made this for Christmas exactly as the recipe is written, and it was perfect. I had a small piece warm with ice cream, and one room temp. Both were great. Already sent the recipe to my sister in law. Everyone loved it! Will make again soon! Thanks, and Merry Christmas!

  108. I have tried both a glass and a tin pie plate, and both times the butter has overrun and dripped from the pan. Do you have any suggestions for this problem? I love the pie but it really made a mess of my oven.

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

  110. 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.

  111. 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! 😉

  112. 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! 🙂

  113. Made this just about as-is, it turned out the consistency of a Derby pie. Delicious! I did add 1/4 t salt and 1 t vanilla extract just for fun. 🙂

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