Chocolate Chip Cookie Pie is a mashup of two amazing classic desserts— a thick sweet chewy cookie with a slightly gooey center within a buttery flaky pie crust.
Chocolate Chip Cookie Pie combines two beloved desserts to create one amazing and irresistible confection. For more cookie desserts, try Toll House Chocolate Chip Bars and Chocolate Chip Cookie Cake.
Toll House Chocolate Chip Cookie Pie
I didn’t think chocolate chip cookies could get any better but holy cow, I was wrong! The combination of a flaky salty crust with a gooey chewy sweet cookie is divine! Take it a step further and enjoy it warm with ice cream on top!
Ingredients for Chocolate Chip Cookie Pie:
- Pie Crust– This homemade pie dough is easy to make, buttery, and flaky.
- Flour– All-purpose flour works best for making a chewy cookie.
- Sugar– Both brown and granulated sugar are used to create the perfect cookie texture and flavor.
- Butter– This adds flavor and moisture. I like to use salted butter.
- Eggs– In baked goods, eggs provide moisture and structure.
- Vanilla– Pure vanilla extract adds the best flavor.
- Chocolate Chips– Feel free to use semi-sweet, dark, or milk chocolate.
- Pecans– For better flavor, toast pecans for 7 minutes at 350°F. Toasted pecans have a nuttier flavor and a better crunchy texture.
How to make Chocolate Chip Cookie Pie:
Time needed: 1 hour and 10 minutes.
- Prep
Move oven rack to lower third of oven and place a pizza stone or sheet pan on the rack. Preheat oven to 325°F.
- Roll out dough
Roll pie dough out into a 12 inch circle and transfer to a 9-inch pie plate. Trim excess dough and crimp edges. Place in the fridge for 20-30 minutes.
- Beat eggs
Meanwhile, beat eggs with an electric mixer until foamy and then add in the vanilla.
- Mix
Add the flour, sugars, and salt and mix until combined. Beat in the butter.
- Add nuts & chocolate
Stir in the chocolate chips and nuts.
- Bake
Place dough in the unbaked pie shell. Bake for 55-60 minutes or until a knife comes out clean when inserted between the center and outside edge. (If desired, brush edges with egg wash 10 minutes before done.)
- Cool
Cool at least 30 minutes before slicing and serving. When completely cool, cover with plastic wrap and store at room temperature for up to 4 days.
FAQ
Cooking pie on a pizza stone and in the lower half of the oven helps the bottom crust cook all the way creating a crispy flaky texture instead of becoming soggy.
An egg wash is 1 egg mixed with 1 tablespoon of water brushed over the top of crust. It helps create a beautiful shiny golden brown appearance. I’ve found that adding it about 10 minutes before the pie finishes cooking helps achieve the look without cooking too fast and having to cover it while baking.
TOOLS USED TO MAKE THIS PIE:
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
- Pastry Blender– This is a necessity for making pastries like pie dough and comes in handy for crumb toppings.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
LOOKING FOR MORE PIE? CHECK OUT THESE:
Chocolate Chip Cookie Pie
Ingredients
- 1/2 recipe pie crust
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup butter, softened, sliced
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped, toasted
Instructions
- Move oven rack to lower third of oven and place a pizza stone or sheet pan on the rack. Preheat oven to 325°F.
- Roll pie dough out into a 12 inch circle and transfer to a 9-inch pie plate. Trim excess dough and crimp edges. Place in the fridge for 20-30 minutes.
- Meanwhile, beat eggs with an electric mixer until foamy and then add in the vanilla.
- Add the flour, sugars, and salt and mix until combined. Beat in the butter.
- Stir in the chocolate chips and nuts and then spread into the unbaked pie shell.
- Bake for 55-60 minutes or until a knife comes out clean when inserted between the center and outside edge. (If desired, brush edges with egg wash 10 minutes before done.)
- Cool at least 30 minutes before slicing and serving. When completely cool, cover with plastic wrap and store at room temperature for up to 4 days.
Oh how yum this looks, perfect for all the upcoming holiday gatherings.
Oh wow! I want and need this in my life!
This pie looks incredible! We’re definitely going to need to try this one out asap!
This looks heavenly! Cookie pie?! Yes! Pinning 🙂