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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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