Chocolate Chip Cookie Pie
A buttery, gooey chocolate chip cookie baked inside a flaky pie crust — the best of a cookie and a pie in one easy dessert.
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought, chilled
- 2 large eggs room temperature
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter softened, not melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 325°F (165°C). Fit the unbaked pie crust into a 9-inch pie plate and crimp the edges. Keep it chilled while you make the filling.
- In a large bowl, beat the eggs on high speed until foamy, about 2 minutes.
- Beat in the flour, granulated sugar, brown sugar, and salt until combined.
- Beat in the softened butter and vanilla just until smooth. Do not overmix.
- Stir in the chocolate chips (and nuts, if using) with a spatula.
- Spread the filling evenly into the chilled crust. Bake for 50–55 minutes, until the top is golden and a knife inserted halfway between the edge and center comes out mostly clean. Tent the crust edges with foil if they brown too quickly.
- Cool on a wire rack for at least 1 hour so the center sets. Serve warm with vanilla ice cream or whipped cream.
Notes
The center should still look slightly soft when it comes out of the oven — it firms up as it cools, keeping that gooey cookie texture. For clean slices, cool completely; for gooey scoops, serve warm.
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