Pies & Tarts

Chocolate Chip Cookie Pie

4.39 from 18 votes
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Chocolate Chip Cookie Pie - Move over Pumpkin, there's a new Pie that's a real game changer.

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.

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This Chocolate Chip Cookie Pie is the ultimate indulgence. It has everything I love in a dessert: squishy texture and rich flavor.

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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.

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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.

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I’m a big fan of Averie Cooks . Her recipes are both creative and beautiful. I adapted this recipe from her Cookie Pie.

Watch The Recipe Video!

Chocolate Chip Cookie Pie

4.39 from 18 votes
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Author: Adapted from www.averiecooks.com
Servings: 8 servings
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Author: Adapted from www.averiecooks.com
Servings: 8 servings

Ingredients

  • 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 recipe pie crust

Instructions

  • Preheat oven to 325oF (170oC).
  • 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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Comments & Reviews

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Bea
Guest
Bea
3 months ago

Delicious!!!

Binaifer
Member
Binaifer
4 months ago

Hi Gemma,

My oven has the lowest setting of 180C. How long will I need to cook the pie. Can’t wait to try this recipe this weekend!

Binaifer

Jahnvi Arora
Guest
Jahnvi Arora
6 months ago

Hi Gemma! Is it possible to make this pie without egg? If so, what should I replace it with?

Binaifer
Member
Binaifer
9 months ago

Hi Gemma,

When you say 4 cup volume of pie crust, does it mean 4 portions of the pie crust dough in your pie crust recipe?

Labelab
Member
Labelab
1 year ago

Let me start off by saying how much I LOVE this recipe. Every time I have a spare afternoon, I mean to make it, but never follow though! I’ve decided it’s finally time to BAKE the pattern. Haha. Anyway, I’m planning on whipping up this treat for a crowd, and though this pie has a lovely rustic feel, I was wondering how to jazz it up slightly. It seems a challenge, as delicate little pies like these should not be weighed down by toppings and all, but I’d really like to try- any tips? Thank you Gemma, I’ll let you… Read more »

Peplin
Member
Peplin
1 year ago

This was my first time making a pie! We don’t really eat pie here in my country, so I had never had any except for some apple pie. here, ghee is less expensive than butter and good or even average quality butter is is hard to find for me, so I used *cold solid* ghee in both the cookie dough and pie crust and… here’s the smart part, I mixed 4 tbsp of *milk powder* in the yolks! The crust turned out honestly perfect, but for some reason I had to double the recipe for my 9&1/2 inch cheesecake pan.… Read more »

Stacy
Member
Stacy
1 year ago

I cooked mine for 57 minutes and its still gooey on the cookie layer. It’s browned on top. Toothpick inserted didn’t come out with cookie just looked like it had water on it. Is ot done or did I do something wrong? It tastes AMAZING!

JenniferKurth
Member
JenniferKurth
1 year ago

I made this for Sunday night’s dessert. I read the recipe twice and still managed to make the mistake of adding two sticks of butter instead of a stick and half of butter. I did bake it on the longer side of the time frame. Even with my error it was still well received. Thanks for the great recipe!

Member
1 year ago

Hi Gemma, I have made this pie and it is really good. My question is, do you think adding some peanut butter to the filling without making adjustments to the other ingredients, would work?

JulesK
Member
JulesK
1 year ago

Hi Gemma

I made your pie today and it was amazing. My family all agreed it tasted just like your best ever chocolate chip cookies. I have no idea how my pie came out so well after managing to slice my finger open on the food processor (still bleeding hours later) and having to remake my filling due to my butter not being soft enough despite your very clear warning to not make this mistake. . Added you a picture 🙂 Thanks Gemma

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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