Gooey Chocolate Chip Cookie Pie
User Reviews
5
Gooey Chocolate Chip Cookie Pie
Description
This pie starts with a unbaked 9-inch pie crust laid in a pan. The filling is made by beating eggs until light and fluffy, then mixing in vanilla, salt, sugars, and flour. Very soft butter is incorporated carefully to avoid chunks. Semi-sweet chocolate chips are folded in, and chopped nuts are optional for texture.
The batter is poured into the crust and baked at 325°F for 50 to 55 minutes until a tester near the center comes out clean. The texture is dense and gooey in the center with a slightly firmer top and edges. Cooling allows it to set, though some enjoy it slightly warm or even briefly chilled.
Serving suggestions include vanilla ice cream or pouring over hot fudge or ganache to enhance the rich chocolate and buttery flavors. The pie combines cookie elements with a dessert pie presentation.
Notes highlight the need to soften butter well for proper mixing and mention that a double crust layered on the bottom was found to produce excellent results. The pie crust can be homemade or store-bought.
Ingredients
- 1 pie crust unbaked, 9-inch
- 2 egg large
- 1 & 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup flour spooned and leveled, 1 tablespoon
- 3/4 cup butter very soft** (1 & 1/2 sticks)
- 1 & 1/4 cups semi sweet chocolate chips
- 1 cup nuts if you must. I wisely left them out, chopped
- vanilla ice cream to serve
- hot fudge to serve, or ganache
Instructions
- Preheat your oven to 325 degrees F.
- Lay out your pie crust in a 9-inch pie pan. Crimp the edges however you like. Set aside.
- In a large bowl or stand mixer, beat 2 eggs until they are light and fluffy. Add the vanilla and salt and mix.
- Beat in both sugars, then add the flour. Beat well.
- Add the very soft butter. (If it's cold it's won't beat in and you will get butter chunks in your batter, which will not turn out well.) Beat well, scraping sides and bottom of bowl.
- Add the chocolate chips and mix. The batter is super grainy! It's supposed to be thin, don't add more flour.
- Scrape the batter into the prepared pie crust and smooth it out.
- Bake at 325 for 50-55 minutes. Test the pie with a knife or toothpick, halfway between the edge of the pie and center. If it comes out clean it's done.
- Cool completely. Or stick it in the freezer for 15 minutes and devour while it's hot and melty.
- Serve with vanilla ice cream! Or a tall glass of milk.
Notes
- Use very soft butter to incorporate smoothly into the batter and avoid chunks.
- A double layer of pie crust on the bottom can add richness and structure to the pie.
- Serve warm with vanilla ice cream or hot fudge for a richer dessert experience.
- The batter is grainy and thin; do not add extra flour beyond what is specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 566kcal | 28% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 614IU | 12% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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