Hi Bold Bakers!
Fall is the season when we indulge in pies more than anytime of year. Rather than make a normal pumpkin or pecan pie, I want you to stand out this holiday season with this Chocolate Chip Cookie Pie.
So this recipe is exactly as it sounds, a giant cookie in a pie. A flaky Homemade Pie Crust on the bottom with a gooey cookie center. And let’s not forget the super chocolatey layer underneath.
This Chocolate Chip Cookie Pie is the ultimate indulgence. It has everything I love in a dessert: squishy texture and rich flavor.
You can replace the chopped chocolate with some of your favorite flavors. If you are a fan of nutella or peanut butter, spread that on the bottom of the crust. I find jam works really well in place of the chocolate, just sayin.
Do you want a recipe for the Perfect Pie Crust? Mine is easy and you can make it ahead of time and bake it off when needed.
I’m a big fan of Averie Cooks . Her recipes are both creative and beautiful. I adapted this recipe from her Cookie Pie.
- 2 large eggs
- 1/2 cup ( 2 ½ oz/75g) all-purpose flour
- 1/2 cup (4 oz/115g) granulated sugar
- 1/2 cup (3 oz / 90g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt , or to taste
- 1 1/2 sticks (6oz/170g) butter, softened
- 1 cup (6oz/170g) semi-sweet chocolate, chopped or chips
- 1 unbaked Pie Crust (4-cup volume) deep-dish pie shell, thawed completely 9-inch
Preheat oven to 325F.
To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate. Stop to scrape down the sides of the bowl as necessary.
Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
In the bottom of the pie shell add the chocolate. Pour the cookie batter on top, smoothing the top lightly with a spatula.
Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don't slice early or you will have a gooey mess.
Optionally before serving, evenly drizzle with hot fudge. Alternatively, serve with ice cream or whipped topping. Pie will keep airtight at room temp for up to 5 days.
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