Chocolate Chip Cookie Pie

5 from 59 votes

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!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Brianna May

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