5.0 from 12 votes
Chocolate Chip Cookie Pie
Chocolate chip cookie dough gets added to a pie crust in this delicious chocolate chip cookie pie! It’s the perfect dessert for any holiday, especially when served warm and topped with a little vanilla ice cream on top!
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 8 slices
Calories: 532 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 9-inch pie crust
- 1 cup light brown sugar packed
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- 1 pinch fine salt
- 1 ½ cups milk chocolate chips
Instructions
- Start by preheating your oven to 350°F. Place your pie crust into a 9-inch pie dish and crisp the edges gently, then set that aside for later.
- Whisk the brown sugar and melted (and cooled) butter together in a large bowl.
- Add in your eggs and vanilla then whisk again until smooth.
- Add your flour and salt to the mixture mix it until well combined.
- Add your chocolate chips and stir them in.
- Pour the cookie batter into your prepared pie crust and smooth it out carefully with a rubber spatula on top. Sprinkle more chocolate chips on top if desired.
- Bake in the preheated oven for 45-50 minutes or until a toothpick pushed into the center comes out clean. Let cool on a wire cooling rack until ready to serve.
- Serve warm or at room temperature.
Cup of Yum
Notes
- Try topped with vanilla ice cream and chocolate sauce (this homemade hot fudge would be amazing on it).
- Start checking the pie at 40 minutes and remove between 40-45 minutes if you want a gooey center. The pie will be fully baked around 50 minutes so when you remove from the oven will depend on how done you want the pie.
- Cut down the chocolate chips to one cup if you want more cookie, less chocolate. This pie is loaded with chocolate chips (on purpose) but is still good with just a few less chips.
- Mix it up by adding nuts or switching out the chocolate chips with something like peanut butter chips or toffee chips (like the ones I used for my toffee caramel cookies).
- Store any leftovers in an airtight container at room temperature for up to three days but honestly, it likely won’t last that long!
- Ingredient Notes
- Butter – you want to use unsalted butter for this recipe. If you do only have salted, omit the pinch of fine salt from the recipe. Unlike some baking recipes that call for softened butter, in this case you’re going to want to melt the butter and let it cool.
- Chocolate chips – I used milk chocolate chips in this because I like the sweetness of them, but you could totally use semi-sweet as well.
- Pie crust– you’ll need one 9-inch pie crust for the recipe. You can either make your own flaky pie crust or just buy a store-bought one.
Nutrition Information
Calories
532kcal
(27%)
Carbohydrates
69g
(23%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
140mg
(6%)
Potassium
89mg
(3%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
490IU
(10%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 532
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 140mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.