4.4 from 543 votes
Chocolate Chip Cookie Pie
Chocolate Chip Cookie Pie is a rich dessert baked in a pie shell using a batter that combines eggs, flour, sugars, vanilla, butter, and semi-sweet chocolate chips. It bakes into a thick, cookie-textured pie that is soft and gooey in the center with a slightly firmer edge. Optional hot fudge drizzle enhances the indulgent flavor. This treat offers a different form of chocolate chip cookie enjoyment, with the convenience of sliceable pie servings.
Prep Time
5 mins
Cook Time
50 mins
Cooling Time
2 hrs
Total Time
2 hrs 55 mins
Servings:
8
Calories:
604 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 604
% 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.