This incredible dessert has all of the best things about a chocolate chip cookie in golden, buttery pie form! Chocolate chip cookie pie is a must-make that your family will go crazy over!
No matter the dessert, chocolate chips make it better! Next time you get a sweet tooth, you’ll have to try these chocolate chip pancakes, chocolate chip cheesecake brownies, or chocolate chip cookie dough bars. They won’t disappoint!
Chocolate Chip Cookie Pie Recipe
Today’s recipe is for all of my chocolate lovers out there! Chocolate chip cookie pie is a fun twist on a classic dessert. It has an ooey-gooey cookie filling with melty chocolate chip goodness in each bite! It comes together in just a few easy steps and will have your friends and family wanting more. With how soft, moist, and chocolatey this pie is, who could blame them?
Like any cookie sundae, chocolate chip cookie pie is great for serving à la mode. A drizzle of chocolate or caramel sauce is also a great way to take it to the next level! With this amazing treat around, there’s always room for dessert! It’s too good to pass up. For more chocolatey indulgence, try this chocolate pudding pie next!
All Ingredients Needed
Good news! This recipe uses all the standard ingredients for chocolate chip cookies. They’re super simple! All you need is a pie crust to make the magic happen. Measurements for each ingredient can be found in the recipe card below.
- Refrigerated Pie Crust: To simplify the process, I like using a premade, refrigerated pie crust. Homemade works great too! You can find my tried and true pie crust recipe here.
- Butter: Adds moisture and a rich flavor.
- Sugar: I use a mix of granulated and brown sugar here for a deeper sweetness.
- Pure Vanilla Extract: Everything is better with vanilla! This will help boost the overall flavor of your chocolate chip cookie pie.
- Eggs: Used to bind everything together and help the pie take shape.
- All-Purpose Flour: Gives the cookie filling structure.
- Salt: You only need a pinch to keep your pie from tasting bland.
- Chocolate Chips: I used semi-sweet here, but feel free to switch this up with different types of chocolate chips. Dark or white chocolate chips are both tasty variations!
How to Make Chocolate Chip Cookie Pie
Making chocolate chip cookie pie is just as easy, if not easier, than throwing together a batch of your favorite chocolate chip cookies! Top off a slice with a scoop of vanilla ice cream and chocolate sauce. One bite and you’ll be in love!
- Preheat Oven: First, preheat your oven to 350° Fahrenheit.
- Prep Pie Crust: Prepare the pie crust by placing it in an 8 or 9-inch pie dish. Crimp the edges and set aside while you prepare the filling.
- Butter Mixture: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients: Next, add the vanilla and eggs and mix just until combined.
- Mix In Remaining Ingredients: Add the flour and salt and mix just until the wet and dry ingredients are incorporated. Fold in the chocolate chips.
- Add to Pie Crust: Spoon the filling into the unbaked pie shell. Sprinkle a few additional chocolate chips on top if you would like.
- Bake: Bake for about 50 minutes or until a knife inserted about halfway from the center of pie comes out clean.
- Cool: Allow the pie to cool for at least about an hour before serving.
- Enjoy: Serve warm or at room temperature and always with ice cream on top!
Tips and Tricks for Making Chocolate Chip Pie
This chocolate chip cookie pie recipe is easy and comes together quickly! I have some tips to share that will make your pie a total success.
- Avoid Melting the Butter: The butter should be slightly soft, not melted.
- Sticky Batter: The batter should appear stickier than regular cookie dough. It should not be runny or too dry.
- Pan Size Matters: Only use an 8-9 inch pie dish. Also, avoid deep dish pans. The batter will not fill anything bigger or deeper.
- Chocolate Chips: Feel free to use milk chocolate chips if you prefer. Or a combination of milk and semi-sweet!
- Pie Crust: Homemade or store-bought pie crust both work great. I just like the convenience of store-bought.
- Allow Pie to Sit Before Serving: It is important for the pie to sit and cool for at least an hour before serving. The pie sets up as it cools and makes slicing it that much easier.
Storing Leftovers
I highly doubt you’ll have leftovers of this amazing chocolatey cake, but if by some slim chance you do- here’s how to keep it tasting fresh and delicious!
- In the Refrigerator: Wrap chocolate chip cookie pie in plastic wrap or store in an airtight container. It will stay good for up to 4 days.
- Reheating: You can reheat your pie in the oven for a few minutes at 330 degrees F or pop a slice in the microwave for 10-15 second intervals until warmed through. This gives it that ooey-gooey, just-baked effect.
More Amazing Chocolate Desserts
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Chocolate Lava Cake
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Death by Chocolate Cheesecake
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3-Ingredient Brownies
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Chocolate Lasagna
Chocolate Chip Cookie Pie
Ingredients
- 1 9-inch Refrigerated Pie Crust
- 3/4 cup Butter, slightly softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 3/4 cup All-purpose Flour
- 1/4 tsp Salt
- 1 1/4 cup Semi-Sweet Chocolate Chips
Instructions
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Preheat the oven to 350° Farenheit.
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Prepare the pie crust by placing in an 8 or 9-inch pie dish. Crimp the edges and set aside while you prepare the filling.
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In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
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Add the vanilla and eggs and mix just until combined.
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Add the flour and salt and mix just until the wet and dry ingredients are incorporated. Fold in the chocolate chips.
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Spoon the filling into the unbaked pie shell. Sprinkle a few additional chocolate chips on top if you would like.
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Bake for about 50 minutes or until knife inserted about half way from center of pie comes out clean.
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Allow the pie to cool for at least about an hour before serving.
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Serve warm or at room temperature and always with ice cream on top!
Nutrition
from The Recipe Critic https://ift.tt/ke34PmW
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