This Chocolate Chip Cookie Pie features an ooey-gooey filling that tastes just like an underbaked chocolate chip cookie! Plus, it sits on top of my flaky all-butter pie crust. Dreams really do come true!
Have you ever bitten into a slightly underbaked chocolate chip cookie? The ultra gooeyness and still slightly warm from the oven just immediately puts a smile on your face. Why? Because who doesn't love that combination!
That's what I wanted to create with this chocolate chip pie and I got it.
Chocolate chip cookies are my favorite, so I just KNEW I needed to make this into a pie because, why not?
Sometimes pies are a little intimidating to make (they are for me at least), but trust me when I say this pie is easy from start to finish. And that includes the homemade pie crust too!
Chocolate Chip Cookie Pie Recipe
Although you can buy a premade pie crust, I highly recommned you make your own! It only takes about 10 minutes and the taste is so so worth it!
The cookie dough filling pairs so well with my all-butter pie crust (the same one used with this Plum Pie). The crust is flaky and has a wonderful butter taste while the filling is gooey and rich from the chocolate chips.
This truly is an amazing pie!
What makes this chocolate chip cookie dough slightly different from the normal cookie is the way that it's made. Normally you'll cream together the butter and sugars first, then add the eggs, vanilla, and eventually the flour mixture, but not with this recipe.
Instead, the eggs are beaten together first and the butter doesn't get mixed in until last. It's a little strange, but it's needed to create our ooey-gooey chocolate chip filling.
5 Reasons Why You NEED To Try This Pie:
- It's soft, chewy, and extremely chocolatey.
- The top layer of the filling has a slight crunch, just like the edges of a cookie.
- The homemade flaky pie crust compliments the cookie filling.
- It's beyond easy to make and requires only 8 simple ingredients.
- Your friends and family will be begging you for more!
Baking Tips Before Starting:
- Pie Crust: If you don't want to make your own pie crust, you can certainly buy a premade one from the store. I would just highly encourage you to make your own.
- Pie Pan: Spray your 9-inch pie pan with non-stick spray. This makes removing a slice of pie so easy!
- Room Temperature Ingredients: Both the butter and eggs need to be at room temperature before baking. I always pull these out of the refrigerator 1 hour before I want to start baking.
- Cooling: The pie needs anywhere between 1-2 hours to cool. This allows the filling to set up completely. Within this time frame, the pie will still be warm and gooey.
Ingredients In This Cookie Pie:
Another reason why I love this pie is because it only needs 8 common ingredients that you probably have in your kitchen right now!
- All-Purpose Flour: The main ingredient for the pie crust. A little bit is also used in the cookie dough.
- Salt: Used for flavor.
- Unsalted Butter: Cold is used for the crust, while you'll need room temperature butter for the filling.
- Eggs: 2 large eggs are used to provide structure.
- Brown Sugar: Adds sweetness and chewiness.
- Sugar: Adds sweetness.
- Vanilla Extract: Make sure to use pure vanilla extract, not imitation.
- Chocolate Chips: I used semi-sweet, which is my favorite for chocolate chip cookies.
How To Make Chocolate Chip Cookie Pie:
If you are making your own crust (yay!) you'll need to make that first.
Pie Crust: In a large bowl, combine the flour and salt together. Add the cold cubed butter and use a pastry cutter to cut the butter into the flour.
Once crumbly, add the ice water. Use a wooden spoon to mix until the dough is slightly sticky and lumpy.
Press and fold the dough a few times on a lightly floured surface, flatten it into a disk shape, and wrap it in saran wrap. Place into the refrigerator to chill.
- Oven: Preheat the oven to 325 degrees and spray a 9-inch pie pan with non-stick spray. Set aside.
- Cookie Dough Filling: Using an electric stand mixer or handheld mixer, beat the eggs until foamy. Add the flour, brown sugar, sugar, vanilla extract, and salt and mix until combined. Beat in the butter until creamy and then mix in the chocolate chips.
- Assembling the Pie: Roll out your pie crust and place it into the prepared pie pan. Cut off a bit of the excess pie dough, fold the extras underneath itself along the edge of the pan, and crimp the dough down with a fork or your fingers.
- Scrape the cookie dough filling into the pie pan and bake for 50-55 minutes. Cool for 1-2 hours before serving.
Storing Leftover Pie:
Cover any leftover pie with foil or saran wrap and place it into the refrigerator.
It's best consumed within 2 days but will stay good for up to 4 days (after 2 days, the crust gets a little soft).
Feel free to either reheat a slice of pie in the microwave or eat it cold (both are good!).
Although I find this pie extremely delicious all on it's own, you can certainly add some toppings to it, such as:
- a scoop of vanilla ice cream
- whipped cream (my topping of choice)
- chocolate syrup (my second topping of choice)
Recommended Baking Tools:
Now tell me, isn't this the best combination ever?!
Chocolate chip cookie + pie = this amazing chocolate chip cookie pie!
Let me know in the comments below if you agree. 🙂
Happy baking, home bakers!
More Pie Recipes:
Chocolate Chip Cookie Pie
- 9-Inch Pie Dish
- Pastry Cutter
All-Butter Pie Crust
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick), cold and cubed
- 4-8 tbsp ice water
Chocolate Chip Pie:
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup chocolate chips
- Pie Crust: In a large bowl combine the flour and salt. Add the cubes of butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add 2 tbsp of ice water at a time, mixing with a wooden spoon 2-3 times before adding 2 more tablespoons. The dough will start to feel slightly sticky and large clumps will form. That's when you know to stop adding the ice water (I add between 4-6 tbsp).
- On a lightly floured surface, dump out your pie dough and press and fold the dough a few times until a ball starts to form. Flatten the dough into a disk shape and wrap it in saran wrap. Place the dough into the refrigerator to chill while you make the chocolate chip filling.
- Chocolate Chip Cookie Filling: Preheat the oven to 325 degrees and spray a 9-inch pie pan with non-stick spray. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, beat the eggs on medium-high speed until foamy (about 1 minute). Add the flour, brown sugar, sugar, vanilla extract, and salt and beat on medium speed until combined. Scrape down the sides of the bowl with a silicone spatula.
- Add the butter and beat on medium speed until creamy (about 1 minute). Scrape down the sides of the bowl when needed. Mix in the chocolate chips at low speed just until combined.
- Assemble: On a lightly floured surface roll out the chilled pie dough with a rolling pin, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter (if it's not a perfect circle, that's okay!). Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides.
- Cut off a little bit of the excess pie dough that is hanging over the sides using a pairing knife. Then carefully fold that extra pie dough underneath itself along the edge of the pie pan. This makes the outer crust a bit thicker. Then use a fork or your fingers to crimp the edges of the pie dough.
- Scrape the chocolate chip pie filling into the prepared pie dish and bake for 50-55 minutes, or until a toothpick inserted into the middle of the pie comes out clean. Allow the pie to cool for 1-2 hours before serving (1.5 hours is perfect for me!). Serve with whipped cream, vanilla ice cream, or chocolate syrup.Store leftovers in the refrigerator for up to 4 days.