This Chocolate Chip Cookie Pie Recipe takes one of our favorite cookies and transforms it into a delicious, easy pie recipe. With the creamy richness of a brown sugar base and a flaky pie crust, this cookie in pie form is a great recipe that will surely be a family favorite.
Adapted ever so slightly from the Toll House original recipe, you'll find this to be one of the great recipes you go back to again and again. It's like a giant chocolate chip cookie with a flaky crust served in a pie dish!
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Why You’ll Love This Recipe
This is the easiest dessert to make! Chocolate chip pie will surely be a huge hit when you serve this. Here are a few reasons why chocolate chip cookie pie recipes, especially this one, are so darn good:
- made with a pre-made pie shell or pie crust
- easy dessert that comes together quickly
- perfect dessert to feed a group
- incorporates the flavors of one our favorite chocolate chip cookie recipes into a delicious pie recipe
Ingredients & Substitutions
This recipe use simple ingredients to create a delicious dessert.
- Pie crust: No need to make a pie crust from scratch for this recipe. Use a store-bought pie shell, refrigerated or frozen pie crust or use your own pie crust. If you buy a refrigerated or frozen crust, follow the instructions on the package to prepare the crust prior to filling and baking
- Large eggs: remove the eggs from the fridge at least 30 minutes prior to baking to allow it to reach room temperature. This will allow the eggs to incorporate evenly into the filling
- Vanilla extract
- All-Purpose Flour
- Salt
- Brown sugar: light or dark brown sugar may be used to make this recipe
- Granulated Sugar
- Unsalted Butter: be sure to remove the butter from the fridge at least 30 minutes prior to baking to allow it to come to room temperature.
- Semi-sweet chocolate chips: may be substituted for chocolate chunks
This pie recipe can be served as is or with a scoop of vanilla ice cream, drizzle of caramel sauce, and/or a dollop of hot fudge sauce or chocolate sauce on top.
How to make this Choc Chip Pie recipe
Step 1
*If the pie crust is frozen, thaw it before proceeding. Line a 9-inch pie plate with the pie crust, pressing it carefully into the pan and crimping the edges. Follow package directions for baking the crust before filling, if the package indicates this. Remove from the oven and allow to cool slightly while preparing the filling. Remove from the oven and allow to cool slightly while preparing the filling. You can also opt to use homemade crust.
Step 2
Preheat the oven (or lower the temperature, if crust needed to be baked) to 325ºF.
Step 3
In the bowl of a stand mixer with the whisk attachment affixed, whisk the eggs on high speed until light and foamy, about 3-4 minutes. Add the vanilla and whisk to combine. Add the flour, brown sugar, granulated sugar and salt to the bowl and mix again until well combined and no dry spots appear. Then add the butter and mix one well until completely mixed. You will likely see small pieces of butter throughout the pie filling. This is okay. The butter will incorporate when baked.
Step 4
Add the chocolate chips and stir until evenly mixed. Scoop the pie filling into the prepared pie crust. Sprinkle the top with additional chocolate chips.
Step 5
Bake in the preheated oven for 50-60 minutes or until the top looks set. If the edges of the pie crust are getting too brown, cover them with a pie shield of strips of aluminum foil. Remove from the oven and cool on wire rack for about 30 minutes before slicing and serving with a scoop of ice cream and a drizzle of caramel sauce
Pro Tips
- The original recipe by Toll House calls for using a deep dish pie pan. I used a regular pie pan and found it worked well. So I would advise to use whatever type of pie plates you have at home
- Be sure to follow the package directions when preparing the pie crust for this recipe
- This pie needs to bake for almost an hour. Cooking it this long will ensure the center is baked through, however, the edges of the pie crust may begin to get too brown after this length of time. To prevent this from happening, use a pie shield or cut strips of aluminum foil and place over the pie crust. I did this after about 35-40 minutes of baking. Check the pie often to ensure the crust doesn't get too brown
- While it may be difficult, allow the pie to cool for about 30 minutes after pulling it out of the oven. This will allow the pie to set. When you slice into it, it'll be like serving warm chocolate chip cookies!
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❓FAQs
Why does it look like the butter wasn't incorporated fully into the filling?
While it may look like there's small chunks of butter in the cookies pie filling, the butter will incorporate evenly into the cookie filling once baked. You'll end up with a gooey chocolate chip cookie pie, just the way you're supposed to!
Can this pie be made gluten-free?
I have not tried making this pie gluten-free. If you can find a gluten-free pie crust that you like, I would recommend using that and substituting the flour for cup-for-cup or measure-for-measure gluten free baking flour.
Can I use milk chocolate chips in this recipe instead of semisweet chocolate chips?
You can certainly use different type of chocolate chips in this recipe. Milk chocolate chips will make the pie sweeter. Try using a mix of different types of chocolate chips or chocolate chunks!
How should I store this choc chip cookie pie?
Store the cooled pie covered tightly with plastic wrap at room temperature up to 4 days. Store in the fridge up to one week alongside your favorite classic chocolate cupcakes!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Ingredients
- 1 unbaked pie crust homemade or store bought, thawed if frozen
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup brown sugar packed
- ¼ cup white granulated sugar
- ¾ cup unsalted butter room temperature (1 ½ sticks / 12 tablespoons)
- 1 cup semi-sweet chocolate chips plus more for sprinkling on top
Instructions
- *If the pie crust is frozen, thaw it before proceeding. Line a 9-inch pie plate with the pie crust, pressing it carefully into the pan and crimping the edges. Follow package directions for baking the crust before filling, if the package indicates this. Remove from the oven and allow to cool slightly while preparing the filling.
- Preheat the oven (or lower the temperature, if crust needed to be baked) to 325ºF.
- In the bowl of a stand mixer with the whisk attachment affixed, whisk the eggs on high speed until light and foamy, about 3-4 minutes. Add the vanilla and whisk to combine. Add the flour, brown sugar, granulated sugar and salt to the bowl and mix again until well combined and no dry spots appear. Then add the butter and mix one well until completely mixed. You will likely see small pieces of butter throughout the pie filling. This is okay. The butter will incorporate when baked.
- Add the chocolate chips and stir until evenly mixed. Scoop the pie filling into the prepared pie crust. Sprinkle the top with additional chocolate chips.
- Bake in the preheated oven for 50-60 minutes or until the top looks set. If the edges of the pie crust are getting too brown, cover them with a pie shield of strips of aluminum foil. Remove from the oven and cool on wire rack for about 30 minutes before slicing and serving
Nutrition
