Chocolate Chip Cookie Pie

Why You’ll Love This Recipe

I love this recipe because it’s as simple as making cookie dough but baked into a pie crust for a show-stopping presentation. The pie keeps a soft, gooey middle that feels indulgent, especially when topped with ice cream or whipped cream. It’s versatile, customizable, and always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust
1 cup granulated sugar
1 cup brown sugar, packed
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1½ cups semi-sweet chocolate chips
1 cup chopped nuts (optional, such as walnuts or pecans)

Directions

1. I preheat my oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie plate.

2. In a large mixing bowl, I beat together the granulated sugar, brown sugar, and butter until smooth and creamy.

3. I add the eggs one at a time, mixing well, then stir in the vanilla.

4. In a separate bowl, I whisk flour, baking powder, and salt, then gradually add this dry mix to the wet ingredients.

5. I fold in the chocolate chips and nuts (if using).

6. I spread the dough evenly into the prepared pie crust.

7. I bake for 55–60 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean.

8. I cool the pie on a wire rack before slicing and serving.

Servings and timing

This recipe makes 8 servings.
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes

Variations

For a twist, I sometimes use white chocolate chips and macadamia nuts. If I want the pie extra gooey, I reduce the flour by ¼ cup for a more doughy texture. A teaspoon of espresso powder or cinnamon adds depth of flavor. When I want to skip nuts, I substitute dried cranberries or cherries for a chewy bite.

Storage/reheating

I store leftover pie covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 15–20 seconds for that fresh-from-the-oven taste. This pie also freezes well—wrapped tightly—for up to 2 months.

FAQs

Can I use store-bought pie crust?

Yes, I often use a refrigerated pie crust for convenience, but homemade works just as well.

How do I keep the center gooey?

I bake until the edges are set but the center is just barely cooked through. A slightly underbaked middle gives a soft, cookie-dough-like texture.

Can I make this without nuts?

Of course. The pie is just as delicious with only chocolate chips.

What toppings go best with cookie pie?

I love serving it warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Can I make it ahead of time?

Yes, I bake the pie a day ahead and store it covered. I warm slices just before serving for that gooey texture.

Conclusion

This chocolate chip cookie pie is rich, gooey, and a guaranteed crowd-pleaser. Whether I serve it plain, topped with ice cream, or drizzled with sauce, it’s always a hit. It’s the perfect dessert when I want something comforting, impressive, and ridiculously satisfying.

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