Chocolate Chip Cookie Pie
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
50 mins
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Cooling Time
2 hrs
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Total Time
2 hrs 55 mins
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Servings
8
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Calories
604 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Cookie Pie
Description
The Chocolate Chip Cookie Pie blends classic cookie ingredients into a pie form baked in a 4-cup volume pie shell or deep-dish pastry crust. The batter combines eggs beaten for fluffiness, both granulated and brown sugars, flour, vanilla extract, salt, softened butter, and a generous amount of semi-sweet chocolate chips. The dough is smooth and creamy, combining the familiar flavors of a cookie in a sliceable pie format.
Baking at 325°F for about 50 minutes typically yields a pie with a gooey center akin to a slightly underbaked chocolate chip cookie and fully cooked edges. Baking longer results in a firmer, more evenly set texture. The crust holds the batter and provides a buttery base. Drizzling with hot fudge before serving intensifies the chocolate flavor and adds moistness.
This pie can be served at room temperature and stores well airtight for up to five days, making it suitable for events or enjoyable at home. The dessert offers a novel way to enjoy cookie flavors with a pie's presentation, portioned into wedges.
Ingredients
- 2 egg large
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ½ teaspoon salt or to taste
- ¾ cup butter 1 1/2 sticks, softened, unsalted
- 1 ¼ cups chocolate chips semi-sweet
- 1 pie shell 4-cup volume, thawed completely (or substitute with your favorite homemade buttery pie crust, unbaked 9-inch deep-dish
- ⅓ cup hot fudge homemade or store-bought, optional for drizzling
Instructions
- Preheat oven to 325ºF.
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
- Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Optionally before serving, evenly drizzle with hot fudge.
- Alternatively, serve with ice cream or whipped topping.
Notes
- Store pie airtight at room temperature for up to 5 days to maintain freshness.
- Adjust baking time if you prefer a less gooey or more set center by baking 5 to 10 minutes longer.
- Optionally drizzle with hot fudge for an extra chocolate boost before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 301mg | 13% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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