Chocolate Chip Cookie Pie brings everything you love about chocolate chip cookies, into a rich and delicious pie. Quick and easy to make, serve it warm, with a scoop of ice cream, and your friends and family will be in awe of the delicious dessert you’ve made them.
Reasons You’ll Love This Pie
- It’s so easy! This is so much quicker to make than a batch of cookies.
- The texture and flavor are outstanding. One bite and you’ll be hooked.
- It’s a fun spin on everyone’s favorite chocolate chip cookie recipes.
- Place it on a dessert table and it will be the talk of the town.
Chocolate Chip Cookie Pie
This easy pie recipe has been a favorite in our home for years. It’s so quick and easy to make that it’s a great last minute dessert when you need one. It’s one of those dishes that’s incredibly simple to make, yet tastes so amazing you’ll proudly serve it to friends and family.
Letās discuss how to make this delicious pie, as well as the ingredients that are needed for it. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen.
If you *just* want the recipe itself, scroll down.Ā The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
Ingredients
- Unbaked pie crust: If you prefer homemade, go that route. However I always make it with the premade Pillsbury pie crusts available in the fridge section at your grocery store.
- Eggs: Make sure to use large sized eggs.
- All-purpose flour: I’ve only made this using all-purpose flour so I can’t speak to any substitutions.
- Granulated sugar
- Brown sugar: Dark or light brown sugar will work. Make sure when you measure that you pack the brown sugar into the cup and level off.
- Butter: I tend to use salted butter, but you can use either.
- Chocolate Chips: Semi-sweet are a great choice for this pie, but you could use milk (which will make it sweeter) or dark (which will balance the sweetness) chocolate chips as well.
- Pecans or walnuts: For added crunch and flavor, you can add chopped nuts if desired.
Directions
Begin by beat your eggs in a large mixer until foamy. Next, add in the flour and sugars. Beat until well blended. Add in softened butter and beat until well combined. Stir in your chocolate chips and nuts, if using.
Place the pie crust in a pie pan, then spoon the batter into the crust.
Bake at 325 for about 50-55 minutes. Let cool to set up prior to serving. If you can resist, even a 30 minute rest will help the pie slice and serve easily.
I highly suggest serving with a scoop of ice cream on top. Go the extra mile and add in some chocolate sauce and caramel sauce.
I hope your family enjoys this delicious pie as much as mine does!
More Delicious Cookie Recipes To Try
- Levain Cookie Recipe
- Chocolate Chip Cookie Bars
- Oreo Stuffed Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Nestle Toll House Cookie Recipe
- Oatmeal Chocolate Chip Cookies
- Neiman Marcus Chocolate Chip Cookie Recipe
- Chewy Chocolate Chip Cookies
- The Best Chocolate Chip Cookie Recipes – A collection of all of the chocolate chip cookie recipes you’ll find here!
More Delicious Pie Recipes To Try
- Easy Brownie Pie
- Caramel Apple Pie
- Easy Pecan Pie With Chocolate Chips
- Libbys Pumpkin Pie
- Strawberry Pretzel Pie
Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked pie crust homemade or store bought
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup butter softened 1 and 1/2 sticks
- 1 cup chocolate chips
- 1 cup pecans or walnuts optional
- Ice cream for topping not required but highly advised
Instructions
- Preheat oven to 325 degrees F.
- Beat your eggs in a large mixing bowl until foamy. Add in your flour and sugars and beat until well blended. Add in softened butter and beat until combined. Stir in your chocolate chips and nuts if using them.
- Prepare pie crust in a pie pan according to package directions. Spoon filling into prepared (unbaked) pie crust.
- Bake for approximately 50-55 minutes. Allow to cool slightly, then serve warm topped with a scoop, or two, of ice cream. Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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Beth says
If you don’t like nuts, do you increase the amount of chips to replace them?
Thank you! Can’t wait to try this.
Christi Johnstone says
Of course! You can do that in any cookie recipe. I have a daughter with nut allergies, so unless I’m specifically making something for the website, I always leave out nuts. Sometimes I increase the chocolate chips, sometimes I don’t. Totally optional!
LIES says
lol you so full of yourself
Christi Johnstone says
Hey if you want to give me a five star rating with your weird insult that doesn’t make sense, then cool, I’ll take it! Enjoy your pie, Lies!
Tina says
This has been a favorite in our house for years.
Liz @ Yes/No Films says
This looks delicious. I’m going to attempt it for my bf (it’s our first Valentine’s Day together) … wish me luck! š
BJ says
TO THOSE WHO CAN’T HAVE NUTS………………
Get a bottle of wheatgerm from the grocery store. Use that in place of nuts if there is a nut allergy problem.
Make sure no one is allergic to wheat.
I’m telling you that WHEAT GERM TASTES JUST LIKE NUTS. YOU WON’T KNOW THE DIFFERENCE.
They are very fine in texture but it will be spread throughout (put it in the mixer bowl with everything else) and you won’t be missing anything at all in taste.
Use 1 Cup in place of 1 Cup Walnuts. Can use even more if you like but recipe looks like everything is balanced.
The 2nd time I make a recipe, I adjust it according to my tastes if needed.
Use a spring pan and you won’t even need a crust. I did and mine came out great. I just super lightly greased the pan and ever so lightly swiped it once with a papertowel. It worked and it came right out of the spring pan when done after I cooled it for 15 minutes.