This Chocolate Chip Cookie Pie is a dreamy dessert that combines everything you love about a classic chocolate chip cookie baked into a buttery pie crust. Crispy on the edges, soft and chewy in the center, and loaded with chocolate chips (plus crunchy nuts if you like), this easy-to-make treat is a family favorite that’s perfect for any occasion.

Why You’ll Love This Recipe

Combines two classic desserts—chocolate chip cookies and pie—into one indulgent treat.
Perfect for holidays, potlucks, and family dinners.
Easy to make with pantry staples.
Can be served warm, at room temperature, or chilled.

Ingredients Breakdown

Unbaked 9-inch Pie Crust: The base that holds everything together—store-bought or homemade works fine.
Granulated Sugar (1 cup): Adds sweetness and helps with structure.
Brown Sugar (1 cup, packed): Adds moisture, richness, and a slight caramel flavor.
Unsalted Butter (1 cup, softened): Provides richness and a tender crumb.
Eggs (2 large): Binds the ingredients and helps create a chewy texture.
Vanilla Extract (1 tsp): Enhances the flavor and adds warmth.
All-Purpose Flour (½ cup): Gives structure to the filling.
Baking Powder (½ tsp): Adds a bit of lift for a soft and puffy texture.
Salt (¼ tsp): Balances the sweetness and intensifies the flavors.
Semi-Sweet Chocolate Chips (1½ cups): The star of the show—melty, sweet, and rich.
Chopped Nuts (1 cup, optional): Adds crunch and a nutty depth—walnuts or pecans are great choices.

Tips and Tricks

For gooey results, slightly underbake and let the pie finish setting as it cools.
Use a deep-dish pie plate if you prefer a thicker filling.
Substitute mini chocolate chips for more even distribution.
Toasted nuts enhance flavor and add crunch.

Variations and Customizations

Peanut Butter Twist: Replace ½ cup butter with peanut butter and use peanut butter chips.
Double Chocolate: Use chocolate pie crust and dark chocolate chips.
Oatmeal Cookie Pie: Add ½ cup rolled oats and reduce flour by ¼ cup.
No-Nut Version: Simply omit nuts for an allergy-friendly treat.

Pairing Suggestions

Serve with: Vanilla ice cream, whipped cream, or caramel drizzle.
Drink pairings: Cold milk, coffee, or hot cocoa.
Occasions: Birthdays, holidays, or cozy weekend baking.

Storage Instructions

Room Temperature: Store tightly covered for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Wrap slices tightly in plastic and freeze for up to 2 months.
To Reheat: Microwave individual slices for 20–30 seconds before serving.

Chocolate Chip Cookie Pie

Author: easysweetmeal
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x

Print Recipe

Description

Chocolate Chip Cookie Pie – A dreamy dessert with crispy edges, a soft, chewy center, and loaded with chocolate chips (and optional nuts). Easy to make and perfect for any occasion!

Ingredients

Scale

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
1 ½ cups semi-sweet chocolate chips
1 cup chopped nuts (optional – walnuts or pecans)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie plate and set aside.

2. Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy.
This step helps incorporate air for a fluffy, tender filling.

3. Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each.
Stir in the vanilla extract until fully combined.

4. Mix Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.

5. Fold in the Chocolate and Nuts

Gently fold in the chocolate chips and chopped nuts (if using).
Be careful not to overmix.

6. Fill the Pie Crust

Spread the cookie dough evenly into the prepared pie crust.
Smooth the top with a spatula.

7. Bake

Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
If the crust begins to brown too quickly, cover the edges with foil.

8. Cool and Serve

Let the pie cool on a wire rack before slicing.
Serve warm, at room temperature, or chilled.

Notes

For clean slices, let the pie cool completely before cutting.
Want a molten center? Slightly underbake and serve warm.
This pie is ideal for holiday baking and gift-giving—just wrap in festive packaging.

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Category: Dessert
Method: Baking
Cuisine: American