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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.
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Watch The Recipe Video!
Chocolate Chip Cookie Pie
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.
I tried this recipe (used flax seeds instead of eggs) last week & it turned out so good. I am not a big fan of fruit based pies & when I saw this recipe I was so delighted. Thank you very much for sharing this recipe.
Hi Gemma! I have been looking for a restaurant style skillet chocolate chip cookie recipe and since your recipes have never let me down, I was wondering if I could simply add chocolate chips directly into the batter and bake it on a skillet (I.e. without any crust)…..would you say if this is a good idea or not or if there are any modifications to the recipe I could make to make this work?
Delicious!!!
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
Hi Gemma! Is it possible to make this pie without egg? If so, what should I replace it with?
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?
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 »
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 »
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!
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!