Gooey Chocolate Chip Pie

This gooey chocolate chip pie is like a giant, warm cookie baked into a buttery pie crust. It’s rich, chewy, and full of melted chocolate in every bite. The smell alone makes it impossible to wait for it to cool.

I love how simple it is to make—no fancy steps, just mix, pour, and bake. The top gets slightly crisp while the inside stays soft and gooey, almost like cookie dough. It’s the kind of dessert that makes everyone go quiet for a second bite.

It’s perfect for holidays, potlucks, or cozy nights in. A scoop of vanilla ice cream on top makes it even better. Trust me, this pie never lasts long once it hits the table.

Why You’ll Love This Recipe

• Simple to Make: No fancy techniques needed—just mix, pour, and bake.
• Gooey Perfection: The center stays soft and melty while the edges get golden and slightly crispy.
• Crowd Pleaser: Kids and adults alike go crazy for this dessert.
• Versatile: Serve it warm with ice cream or enjoy it at room temperature.
• Perfect for Any Occasion: Great for family dinners, potlucks, holidays, or just because.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: About 55 minutes

Servings: This recipe makes one 9-inch pie, serving 8-10 people. Want more? Double the recipe and use two pie dishes.

Difficulty: Super easy! Perfect for beginners and a go-to for experienced bakers when they want something quick and delicious.

Required Kitchen Tools

• 9-inch pie dish
• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack

Ingredients for Gooey Chocolate Chip Pie

This pie uses simple pantry staples to create an unforgettable dessert. Here’s what you’ll need (exact measurements are in the recipe card below):

• Butter: Softened butter creates a rich, tender base. Make sure it’s at room temperature for easy mixing.
• Sugars: A combination of brown sugar and granulated sugar gives depth and sweetness. Brown sugar adds moisture and a hint of caramel flavor.
• Egg: Binds everything together and adds richness.
• Vanilla Extract: Pure vanilla enhances all the flavors.
• Flour: All-purpose flour provides structure without making the pie cakey.
• Cornstarch: Keeps the texture soft and tender.
• Baking Soda: Gives a slight lift and helps with browning.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Chocolate Chips: A mix of semisweet and mini chocolate chips creates pockets of melty chocolate throughout.
• Mini Marshmallows: These melt on top, creating a gooey, toasted layer.

Variations for Gooey Chocolate Chip Pie

• Add Nuts: Fold in chopped pecans or walnuts for extra crunch.
• Different Chocolate: Try milk chocolate chips, dark chocolate chunks, or white chocolate chips.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter and swirl with a knife before baking.
• S’mores Style: Use graham cracker crumbs in the crust and top with extra marshmallows.
• Add Mix-Ins: Toss in some toffee bits, caramel chips, or crushed cookies.

How to Make Gooey Chocolate Chip Pie: Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray. This prevents sticking and makes serving easier.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set this aside while you work on the wet ingredients.

3. Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together. Mix on medium speed for 2-3 minutes until the mixture is light and fluffy.

4. Add Egg and Vanilla

Beat in the egg and vanilla extract until everything is well combined and smooth.

5. Combine Wet and Dry

Add the flour mixture to the butter mixture. Mix on low speed until just combined. Do not overmix, or your pie will be tough.

6. Fold in the Chocolate

Gently fold in the semisweet chocolate chips and mini chocolate chips using a rubber spatula. Make sure the chips are evenly distributed throughout the batter.

7. Transfer to Pie Dish

Spread the batter evenly into your prepared pie dish. The batter will be thick, almost like cookie dough. Use your spatula to smooth the top.

8. Bake

Place the pie in the preheated oven and bake for 25-30 minutes. The edges should be golden brown, but the center will still look slightly soft.

9. Add Marshmallows

Remove the pie from the oven and quickly sprinkle mini marshmallows over the top. Return to the oven for 5-10 more minutes, until the marshmallows are puffed and lightly golden.

10. Cool and Serve

Let the pie cool on a wire rack for at least 15-20 minutes. This allows the center to set up just enough to slice. Serve warm for maximum gooeyness!

Serving and Decoration

How to Serve Gooey Chocolate Chip Pie

This pie is delicious on its own, but here are some ways to make it extra special:

• With Ice Cream: A scoop of vanilla ice cream on top of warm pie is pure heaven.
• Drizzle with Sauce: Try chocolate sauce, caramel sauce, or hot fudge.
• Whipped Cream: A dollop of fresh whipped cream adds a light, creamy contrast.
• Coffee Pairing: Serve alongside hot coffee or cold milk.
• Presentation: Dust with powdered sugar or add fresh berries for color.

Storing Gooey Chocolate Chip Pie

• Room Temperature: Cover loosely with foil and store at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the fridge for up to 5 days. The pie will firm up when cold but is still delicious.
• Reheating: Warm individual slices in the microwave for 15-20 seconds to bring back that gooey texture.
• Freezing: Wrap the cooled pie tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easier mixing and better texture.
• Don’t Overbake: The center should look slightly underdone when you remove it from the oven. It will continue cooking as it cools.
• Use Quality Chocolate: Good chocolate chips make a big difference in flavor.
• Grease Well: Make sure your pie dish is well greased so slices come out cleanly.
• Serve Warm: This pie is best enjoyed warm when it’s at its gooey peak.
• Watch the Marshmallows: They can burn quickly, so keep an eye on them during the last few minutes of baking.

Nutrition

Nutrient	Per Serving (1/10 of pie)
Calories	320
Total Fat	16g
Saturated Fat	10g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	42g
Dietary Fiber	1g
Sugars	28g
Protein	3g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Gooey Chocolate Chip Pie FAQs

Can I make this without marshmallows? Yes! The pie is delicious without them. You can also substitute the marshmallows with extra chocolate chips or leave the top plain.

Why is my pie too cakey? This usually happens from overbaking or overmixing the batter. Mix just until combined and remove from the oven when the center still looks soft.

Can I use a different pan? You can use an 8×8-inch square baking pan instead. The pie will be slightly thicker, so add a few extra minutes to the baking time.

How do I know when it’s done? The edges should be golden brown and pulling away slightly from the sides. The center will look slightly underdone but will set as it cools.

Can I make this dairy-free? Yes! Use dairy-free butter and dairy-free chocolate chips for a delicious dairy-free version.

Conclusion

This Gooey Chocolate Chip Pie is the ultimate comfort dessert. With its warm, melty chocolate chips, soft cookie-like texture, and golden marshmallow topping, it’s a recipe you’ll make again and again. Whether you’re serving it at a family gathering or enjoying a quiet night at home, this pie delivers pure happiness in every bite.

I’ve used these ingredients to cook the recipe: butter, brown sugar, sugar, egg, vanilla extract, flour, cornstarch, baking soda, salt, semisweet chocolate chips, mini chocolate chips, and mini marshmallows.