This Chocolate Chip Cookie Pie combines the idea of cake, cookies, and pie to create an utterly delicious dessert! This ooey gooey cookie pie is made with crunchy pecan bits, melty chocolate chips, and a pre-made pie crust (to save you time!). Serve it with a scoop of ice cream for a decadent sweet treat!
This chocolate chip cookie pie recipe is inspired by the classic Nestle Toll House Chocolate Chip Pie. It features a crispy, flakey crust, crunchy pecan pieces, and a buttery chocolate chip cookie filling. This easy chocolate chip cookie pie recipe includes pantry staples and pre-made pie crust for a quick, convenient sweet treat.
Try these other chocolate chip treats when you’re craving something sweet: Brown Butter Chocolate Chip Banana Bread or Salted Toffee Chocolate Chip Cookies.
Table of Contents
Why You’ll Love This Recipe
- Easy – You likely already have the ingredients for this recipe in your kitchen/pantry, so you won’t need to grab much from the store.
- Simple – You’ll only need a few appliances/tools to create this yummy chocolate chip cookie pie.
- Sweet – The sugars, vanilla, and chocolate chips help provide a deliciously sweet taste in this dessert.
- Decadent – You’re elevating this cookie pie into an even richer dessert by taking a few extra minutes to make browned butter instead of simply using softened butter.
- Great for gatherings – Since this pie makes eight servings, it’s great for a gathering or as a sweet treat for larger families. You can easily make 2-3 pies for larger groups by doubling or tripling the recipe.
Ingredients & Substitutions
- Chocolate Chips: Since the chocolate chips are the star of the show for this chocolate chip cookie pie, it’s essential to use good quality chocolate. Ghiradelli and Guittard chocolate chips are always great options if you can find them in your local store.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chocolate Chip Cookie Pie
Quick Overview
- Brown butter.
- Mix ingredients for cookie filling.
- Add to crust.
- Bake.
Step by Step Instructions
Avoid overcooking the butter, as it can leave the pie with a burnt flavor.
Step 1: In a saucepan, melt the butter over medium heat. Whisk in the milk powder.
Step 2: Continue whisking. The butter will begin to boil and then become frothy. Keep whisking until the butter turns brown. Remove from heat immediately. It will continue to brown as it cools.
Step 3: Set the brown butter aside to cool until it reaches room temperature. You can pop it into the fridge/freezer if needed.
Step 4: Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the egg and egg yolk for 3 minutes on medium speed. The mixture should become frothy.
Step 5: Add the brown sugar, granulated sugar, vanilla, and salt. Mix until just combined.
Step 6: Add the cooled butter and flour. Mix until just combined.
Cool the butter before adding it to the mixture to avoid partially cooked egg bits.
Step 7: Using a spatula, fold in the MOST of chocolate chips and pecans, reserving some for topping.
Step 8: Spoon the filling into the pie shell.
Step 9: Sprinkle the remaining chocolate chips and pecans on top of the filling.
Step 10: Bake for 38-42 minutes. The crust and cookie should be golden brown and set. Allow the pie to cool for at least 30 minutes before serving. It should be warm and gooey.
Recipe Serving Suggestions
Garnish this chocolate chip cookie pie with a scoop of vanilla ice cream, whipped cream, and a caramel or chocolate sauce drizzle.
I love serving this gooey chocolate chip pie after a hearty pasta to create a comforting meal. Here are a few ideas:
Expert Tips
- Use a scale. Baking requires precise measurements for the best outcome. When making this chocolate chip cookie pie, use a scale to ensure you’re precisely measuring each ingredient.
- Cool the butter. Avoid using hot butter for this old-fashioned chocolate chip cookie pie, as it can partially cook the eggs. Instead, allow the butter to come to room temperature or put it in the fridge/freezer for a few minutes until it’s no longer hot.
- Whip the eggs. This step is what gives the glossy cracked top to the cookie pie. Don’t skip this step, as it helps create a more appealing-looking pie.
- Do not overbake the pie. When done, the pie filling should be fully cooked yet soft, like a slightly underbaked cookie. It should not have the same consistency as chocolate chip cookie dough. If you overbake the pie, it will be challenging to eat.
Additions & Variations
- Other types of chips: If you prefer your chocolate chip cookie pie with other chips, you can use peanut butter chips, butterscotch chips, white chocolate chips, milk chocolate chips, etc. Use them as a replacement or add them in with the chocolate chips. If you don’t want your cookie pie to be too sweet, use the same amount of chips as the recipe notes.
- Other add-ins: You can also include other add-ins that you would use in chocolate chip cookie recipes, such as pretzels or cookie bits, for a fun texture/flavor combination. These can replace the pecans in the recipe noted above or be added alongside the pecans.
- Vegan: A few quick swaps will help you turn this warm chocolate chip cookies pie into a vegan recipe. Use dairy-free butter, milk powder, and chocolate chips when making this recipe. You’ll also need flax eggs or a vegan egg replacement instead of regular eggs. Ensure the crust you select is dairy-free/vegan as well. Then, follow the steps in the recipe as noted (except for whipping the eggs).
Recipe FAQs
Typically, a cookie pie is made of a cookie filling, chocolate chip cookie pie crust, and other toppings like crushed nuts, cookie bits, wafers, etc. In this chocolate chip cookie pie recipe, the filling is made with the same ingredients you would use to make chocolate chip cookies.
A cookie pie is a dessert made with a pie crust and a cookie-based filling. It can be made with various flavors, from Oreo to double chocolate chip.
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Chocolate Chip Cookie Pie
Equipment
Ingredients
- 10 Tablespoons (142 g) unsalted butter
- 2 Tablespoons nonfat milk powder
- 1 egg, plus 1 egg yolk
- 1/2 cup (100 g) brown sugar
- 1/3 cup (67 g) granulated white sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (65 g) all purpose flour
- 3/4 cup semi sweet chocolate chips*
- 1 cup roughly chopped pecans
- 1 9- inch pie crust, thawed/prepared according to instructions on package
Instructions
- In a saucepan, melt the butter over medium heat. Whisk in the milk powder.10 Tablespoons (142 g) unsalted butter, 2 Tablespoons nonfat milk powder
- Continue whisking. The butter will begin to boil and then become frothy. Keep whisking until the butter turns brown. Remove from heat immediately. It will continue to brown as it cools.
- Set the brown butter aside to cool until it reaches room temperature. You can pop it into the fridge/freezer if needed.
- Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the egg and egg yolk for 3 minutes on medium speed. The mixture should become frothy.1 egg, plus 1 egg yolk
- Add the brown sugar, granulated sugar, vanilla, and salt. Mix until just combined.1/2 cup (100 g) brown sugar, 1/3 cup (67 g) granulated white sugar, 1 Tablespoon vanilla extract, 1/2 teaspoon salt
- Add the cooled butter and flour. Mix until just combined.1/2 cup (65 g) all purpose flour
- Using a spatula, fold in the MOST of chocolate chips and pecans, reserving some for topping.3/4 cup semi sweet chocolate chips*, 1 cup roughly chopped pecans
- Spoon the filling into the pie shell.1 9- inch pie crust, thawed/prepared according to instructions on package
- Sprinkle the remaining chocolate chips and pecans on top of the filling.
- Bake for 38-42 minutes. The crust and cookie should be golden brown and set. Allow the pie to cool for at least 30 minutes before serving. It should be warm and gooey.
Notes
- Chocolate Chips: Since the chocolate chips are the star of the show for this chocolate chip cookie pie, it’s essential to use good quality chocolate. Ghiradelli and Guittard chocolate chips are always great options if you can find them in your local store.
- Use a scale. Baking requires precise measurements for the best outcome. When making this chocolate chip cookie pie, use a scale to ensure you’re precisely measuring each ingredient.
- Cool the butter. Avoid using hot butter for this old-fashioned chocolate chip cookie pie, as it can partially cook the eggs. Instead, allow the butter to come to room temperature or put it in the fridge/freezer for a few minutes until it’s no longer hot.
- Whip the eggs. This step is what gives the glossy cracked top to the cookie pie. Don’t skip this step, as it helps create a more appealing-looking pie.
- Do not overbake the pie. When done, the pie filling should be fully cooked yet soft, like a slightly underbaked cookie. It should not have the same consistency as chocolate chip cookie dough. If you overbake the pie, it will be challenging to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
