Chocolate Chip Cookie Pie

This pie is a cookie lover’s dream. Golden, gooey, and packed with melty chocolate chips. It’s like a giant cookie… but better.

I baked it for a weekend treat, and it was gone in minutes. The edges are crisp, the center is soft and gooey, and every bite is full of chocolatey goodness. Add a scoop of ice cream? Unreal.

It’s rich, warm, and crazy easy to make. Perfect for birthdays, holidays, or anytime cravings hit. One slice just isn’t enough.

Let’s bake this beauty! This chocolate chip cookie pie comes together fast and disappears even faster. Grab your pie dish—it’s go time!

Why You’ll Love This Recipe

• Two-in-One Dessert: It’s a chocolate chip cookie and a pie. That alone is a win. The contrast between the flaky pie crust and the soft, buttery filling makes every bite crave-worthy.
• Effortlessly Homemade: No need to chill the dough or cream butter and sugar for 10 minutes. Just stir, fill, and bake. It’s incredibly forgiving, making it a great choice for beginners or last-minute bakes.
• Customizable: Add pecans for crunch, swap in dark chocolate for a bittersweet edge, or drizzle the warm slice with chocolate sauce. This is one of those recipes that welcomes personal twists.
• Loved by All Ages: Kids love the gooey chocolate, adults appreciate the richness. It’s a go-to for birthdays, bake sales, or just because you want something sweet with your coffee.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: Just over 1 hour, including cooling time

Servings
One 9-inch pie serves 8 generous slices. You can stretch it to 10 if you’re serving other desserts too, but fair warning—people usually come back for seconds.

Difficulty Level
Beginner to intermediate. It’s mostly about mixing, layering, and baking. No fancy techniques needed, but keeping an eye on the bake time is key to that perfect gooey center.

Texture Notes
The outer rim will develop a crackly, golden top, almost like the top of a brownie. The center remains soft, just barely set. Don’t overbake—it will continue to set as it cools.

Required Kitchen Tools

To make the process smooth and mess-free, here’s what I recommend having ready:

• 9-inch pie plate – Glass, ceramic, or metal works. Avoid deep-dish—this filling is designed for a standard shell.
• Large and medium mixing bowls – For separating dry and wet ingredients.
• Hand mixer or stand mixer (optional) – Speeds things up but not necessary. A sturdy whisk or spatula will do.
• Measuring cups and spoons – Accuracy matters here, especially for flour and sugars.
• Rubber spatula or wooden spoon – Helps fold in chocolate chips and scrape the bowl clean.
• Wire rack – For cooling the pie evenly after baking.

Ingredients for Chocolate Chip Cookie Pie

This pie uses baking staples you likely already have. Here’s the full breakdown:

For the Pie Filling:

• 2 large eggs – They provide structure and richness.
• 1/2 cup (63g) all-purpose flour – Just enough to bind the ingredients without turning the filling cakey.
• 1/2 cup (100g) granulated sugar – Balances the brown sugar and helps the top crisp up.
• 1/2 cup (100g) packed light brown sugar – Adds depth, moisture, and that familiar cookie flavor.
• 3/4 cup (170g) unsalted butter, softened – This is your fat and flavor base; don’t substitute with margarine.
• 1 cup (170g) semi-sweet chocolate chips – They stay melty and rich without overwhelming the sweetness.
• 1 cup (120g) chopped pecans (optional) – For added texture and a nutty twist, especially great during fall.

For the Crust:

• 1 unbaked 9-inch pie crust – You can use store-bought for ease, or make your favorite homemade crust. Keep it chilled before filling.

Optional Toppings:

• Vanilla ice cream – Especially good if you’re serving the pie warm.
• Sweetened whipped cream – Offers a lighter touch.
• Chocolate sauce – A drizzle adds elegance, but this pie holds its own without it.

Variations for Chocolate Chip Cookie Pie

This recipe is a great base—easy to personalize depending on the season, your mood, or what’s in your pantry. Here are a few tested variations that work well:

• Nut-Free: Omit the pecans entirely if you’re baking for nut allergies. The texture stays soft and chewy without them.
• Dark Chocolate Lover’s Pie: Swap out the semi-sweet chips for dark chocolate chunks or 70% bittersweet chocolate for a richer, more intense dessert.
• Salted Caramel Twist: Drizzle a few tablespoons of caramel sauce over the batter before baking. Add a light sprinkle of sea salt right after it comes out of the oven.
• Peanut Butter Addition: Add 1/3 cup peanut butter to the batter for a nutty flavor that pairs beautifully with chocolate. Reduce butter slightly to compensate.
• Seasonal Touch: Stir in a 1/4 teaspoon of cinnamon and a pinch of nutmeg in the fall. Add crushed peppermint in winter for a festive touch.

How to Make Chocolate Chip Cookie Pie

Step-by-step, no stress. Here’s how to make it:

1. Prep the Crust

If using a homemade pie crust, roll it out and fit it into a 9-inch pie plate. Crimp or trim the edges neatly. Store-bought crusts usually come pre-fitted in foil pans—just keep them chilled until ready to fill.

2. Mix the Filling

In a large mixing bowl, beat the eggs with a whisk or hand mixer until foamy—about 2 minutes. This adds air and structure to the pie.

Add the flour, granulated sugar, and brown sugar, and mix until just combined. Don’t overmix once the flour goes in.

Stir in the softened butter until fully incorporated. The batter will be thick and slightly sticky.

3. Add the Good Stuff

Fold in the chocolate chips and pecans (if using) with a spatula. Be gentle—you want the mix-ins evenly distributed but not overworked.

4. Assemble the Pie

Pour the batter into the prepared pie crust and spread it out evenly with a spatula.

Smooth the top so it bakes up level and golden.

5. Bake

Place the pie in a preheated oven at 350°F (177°C).

Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted slightly off-center comes out with moist crumbs (not wet batter). The center should jiggle just slightly—it’ll finish setting as it cools.

If the edges of the crust begin to brown too quickly, cover them loosely with foil during the last 15 minutes of baking.

6. Cool

Let the pie cool on a wire rack for at least 1 hour before slicing. This allows the filling to firm up enough for clean cuts.

How to Serve Chocolate Chip Cookie Pie

There’s no wrong way to serve this pie, but here are some crowd-pleasing favorites:

• Warm, with vanilla ice cream: The contrast between hot pie and cold ice cream makes this version nearly unbeatable.
• Room temp, with whipped cream: This brings out the buttery, cookie-like flavor more clearly.
• Drizzled with chocolate or caramel sauce: Elegant enough for guests, easy enough for weeknight dessert.
• With a sprinkle of flaky sea salt: Especially good if you used dark chocolate or added peanut butter.

For the best slice, use a sharp knife wiped clean between cuts, and serve with a pie server or spatula.

Storing Chocolate Chip Cookie Pie

• At Room Temperature: Keep the pie covered with foil or plastic wrap for up to 2 days.
• In the Fridge: Store in an airtight container for up to 5 days. Warm slices gently in the microwave before serving.
• Freezing: Wrap cooled pie slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temp or reheat in the oven at 300°F (150°C) for 10–15 minutes.

Tips and Tricks for Success

• Use room temperature eggs and butter – They mix more smoothly and help with even baking.
• Don’t overbake – A soft center is what makes this pie so good. Trust the jiggle and check with a toothpick near the center.
• Let it cool before slicing – It’s tempting, but cutting too soon can cause the filling to spill.
• Pre-toast the pecans – If using nuts, give them a quick toast in a dry skillet for added depth of flavor.

Nutrition

Here’s an approximate breakdown per slice, based on 8 servings. This will vary depending on the specific brands and any substitutions used.

Nutrient	Per Serving (1 slice)
Calories	480
Total Fat	28g
Saturated Fat	14g
Cholesterol	85mg
Sodium	160mg
Total Carbohydrates	55g
Dietary Fiber	2g
Sugars	38g
Protein	5g

Note: Nutrition values are estimates and meant to be used as a general guide.

Chocolate Chip Cookie Pie FAQs

Can I make this pie ahead of time?
Yes! You can bake it the day before and keep it covered at room temperature. Warm slices just before serving.

Can I freeze this pie?
Absolutely. Wrap cooled slices in plastic and freeze for up to 2 months. Reheat in a low oven or microwave until warmed through.

Do I have to use pecans?
Nope. They’re optional. The pie still holds its shape and texture without them.

Why is my pie still jiggly in the middle?
That’s normal—chocolate chip cookie pie firms up as it cools. If the edges are golden and a toothpick comes out with moist crumbs (not raw batter), it’s done.

Can I use milk chocolate or white chocolate chips instead?
Yes, though it will be noticeably sweeter. You may want to reduce the sugar slightly if using sweeter chips.

Conclusion

Chocolate Chip Cookie Pie is one of those recipes you’ll come back to again and again. It’s easy, comforting, and versatile—whether you’re baking it for holidays, potlucks, or just a quiet night at home. Every slice is loaded with gooey chocolate, buttery richness, and that nostalgic cookie flavor.

Once you try it warm with a scoop of vanilla ice cream… it might just become your signature dessert.