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Chocolate Chip Cookie Pie Recipe

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This decadent Chocolate Chip Cookie Pie combines the best of two classic desserts—cookie and pie—into one indulgent treat. Featuring a buttery pie crust filled with a rich, soft chocolate chip cookie batter studded with plenty of chocolate chips, this recipe is perfect for sharing with family and friends. Baked to golden perfection with a crisp edge and gooey center, it’s delicious served warm or at room temperature with optional toppings like ice cream or whipped cream.

Ingredients

Pie Crust

  • 1 9-inch All Butter Pie Crust (store-bought or homemade)

Cookie Filling

  • ½ cup (113g) Challenge Unsalted Butter, melted
  • ⅓ cup (67g) granulated sugar
  • ½ cup (150g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 ½ cups (255g) chocolate chips, plus about ¼ cup more for sprinkling on top

Instructions

  1. Preheat Oven: Preheat your oven to 425°F. This initial high heat will help set the cookie’s edges quickly once baked in the pie crust.
  2. Prepare Pie Crust: Place the 9-inch pie crust in a pie plate and crimp the edges as desired. Chill the crust until ready to fill to ensure it holds its shape during baking.
  3. Mix Sugars and Butter: In a large bowl, add the melted butter followed by the granulated and brown sugars. Stir with a wooden spoon or use a hand mixer until the mixture is smooth and combined.
  4. Add Wet and Dry Ingredients: Mix in the egg, vanilla extract, baking soda, and salt thoroughly. Then, gradually add the all-purpose flour and stir until the batter becomes thick and well combined.
  5. Fold in Chocolate Chips: Add the 1 ½ cups of chocolate chips to the batter and stir until they are evenly distributed throughout the mixture.
  6. Fill Pie Crust: Spread the cookie batter evenly into the prepared chilled pie crust. Sprinkle about ¼ cup additional chocolate chips on top for extra chocolatey goodness.
  7. Bake Initially at 425°F: Cover the pie with a pie shield to protect the crust edges, place the pie on a cookie sheet, and bake for 10 minutes at 425°F. This step helps to set the crust and cookie edges.
  8. Lower Oven Temperature: Reduce the oven temperature to 350°F and continue baking the pie until the cookie is puffed up, no longer glossy on top, and a light golden brown color appears. This will take about 25 minutes more.
  9. Cool Before Serving: Allow the pie to cool at least to room temperature before slicing. The cookie pie will slice more neatly when cooled but is still delicious warm.
  10. Serving Suggestions and Storage: Serve with ice cream, chocolate sauce, whipped cream, or enjoy plain. Store covered at room temperature for up to 3 days or freeze for up to 3 months.

Notes

  • Using a pie shield or aluminum foil around the edges prevents the crust edges from over-browning during baking.
  • Chilling the pie crust before filling helps maintain a crisp texture and prevents shrinking.
  • The pie tastes great warm or at room temperature, though it slices cleaner once cooled.
  • For a different flavor variation, try adding chopped nuts or using different types of chocolate chips.
  • Ensure the egg is at room temperature for better mixing with the other ingredients.

Find it online: https://bitezly.com/chocolate-chip-cookie-pie-recipe/