Chocolate Chip Cookie Pie Recipe

Name: Chocolate Chip Cookie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) basic flaky pie shells, refrigerated; ½ cup unsweetened butter, softened; 1 cup firmly packed light brown sugar; ½ cup sugar; 3 large eggs, at room temperature; 1 teaspoon vanilla extract; ½ cup cake flour, sifted; ¼ teaspoon salt; ¼ cup whole milk or ¼ cup light cream; 1 cup semi-sweet chocolate chips; ½ cup coarsely chopped walnuts or ½ cup pecans

Servings: persons

1 (9 inch) basic flaky pie shells, refrigerated
½ cup unsweetened butter, softened
1 cup firmly packed light brown sugar
½ cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup cake flour, sifted
¼ teaspoon salt
¼ cup whole milk or ¼ cup light cream
1 cup semi-sweet chocolate chips
½ cup coarsely chopped walnuts or ½ cup pecans

1
**Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
2
Preheat oven to 350.
3
Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
4
Beat in eggs, one at a time, beating well after each addition.
5
Beat in the vanilla; add the flour and salt and blend until evenly mixed.
6
Blend in the milk; dont be concerned if the filling looks a little curdled.
7
Stir in the chocolate chips and walnuts.
8
Pour filling into chilled pie shell, smooth the top.
9
Place pie on center oven rack; bake about 1 hour, rotating the pie 180 halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
10
When done, the top of the pie will be a dark golden brown; that is fineit doesnt mean the pie is overbaked.
11
Give the pie a slight nudge; the filling should not move in waves, even at the center.
12
Transfer pie to a wire rack; let cool.
13
Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.

1012

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 inch) basic flaky pie shells, refrigerated, ½ cup unsweetened butter, softened, 1 cup firmly packed light brown sugar, ½ cup sugar, and more.

Yes, Chocolate Chip Cookie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions