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Chocolate Chip Cookie Pie

Karissa Parrish (Ginger Snap)
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!
5 from 1 vote
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time: 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 1 9-inch pie

Equipment

  • 9-Inch Pie Dish
  • Pastry Cutter

Ingredients:
  

All-Butter Pie Crust

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), cold and cubed
  • 4-8 tablespoon ice water

Chocolate Chip Pie:

  • 2 large eggs, room temperature
  • ½ cup all-purpose flour
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup chocolate chips

Instructions:
 

  • 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 tablespoon 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.

Notes:

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.
Keyword chocolate chip cookie pie, chocolate chip pie, cookie pie
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