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.
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
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 !!!
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.
P.S. I also added 1/2 tsp. vanilla because I think vanilla makes cookies even better!
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.
Absolutely the best. SO GOOD!!!!
One of my favorite pie recipes….so easy and most people have never had it before!! Thanks for sharing.
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.
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!
Update on previous comment– my pie did come out runny, but I put it back in the oven for another 30 mins and it worked perfectly. 🙂
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!
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.
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!
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!!
this was delicious!! is there anyway you can make sure the chocolate chips don’t sink to the bottom?
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.
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!
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!
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!
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.
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.
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!
I’ve made this five times since I found the recipe! Its perfectly decadent warm…….
This pie had a good taste but like you said others have commented about it was super runny and didn’t set up!!
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!!
I’m eating leftover cookie pie for lunch right this very moment (shhh!) and it is perfection! Thanks for sharing 🙂
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!
Sarah, I have done that and I actually don’t think the texture is as good.
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…
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!
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!
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.