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.
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.
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!
- 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!)
- Preheat oven to 325° F.
- 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.
- 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.