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
Description
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
- 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.
Notes
- *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!
Questions & Reviews
best.dessert.ever. seriously. i discovered this recipe a month ago and have made it for my family three times already. divine.
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!
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.
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…
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.
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!
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!
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!
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!
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 : )
Thanks so much for all of your tips! This has already become a family favorite!
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!!
🙂
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.
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!
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.
I used a chocolate graham cracker crust…. and it was insanely delicious!
I made this pie exactly as stated and it turned out PERFECT! Thank you so much for another great recipe.
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 😀
I’m not entirely sure what “real” butter is, may I ask what brand you used for your cookie pie?
Real butter just means it’s real, like from a cow 🙂 Not margarine or anything of the like. Use the good stuff!
Made this recipe for a group of friends and it was delicious! Thanks for the great recipe!
I made this last week and it was fantastic! And so super easy. Thank you!
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!
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.
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!
I had this on the weekend, seriously, I can’t stand how GOOD it was!! It is a new favorite for sure!!
I made this yesterday and it was fantastic! Thanks!
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.
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.
OMG. I make a brownie pie and it is yummy. This looks awesome. Can’t wait to try it.
So I want to make this as a single serving pie, how long do you suggest I cook it and what temp?
Same temp Monica- and as for the time you’ll just have to eyeball it!
You should try making this with chocolate and peanut butter chip mix…. Death by Cookie pie…. what a way to go!