Thursday, June 9, 2011

Chocolate Chip Cookie Pie

I've been making this beauty a lot lately.  It is so easy to put together.  I usually double the recipe and make two because, well, two pies is better than one, right?

Now don't get this recipe confused with making cookie dough and baking it in a crust.  This is not the same thing. This is way above and beyond a cookie baked in a pie crust.... trust me.

If you keep a well stocked pantry with a few basics: flour, sugar, eggs, chocolate chips: you can make this pie today.  Do it.  You know you want to.  Crunchy top... gooey center... flakey crust...

Have I tempted you yet?

Chocolate Chip Cookie Pie
((Printable Version))

1 unbaked pie shell (*see my no-roll pie crust below)
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 325 degrees F.

Beat the eggs, on high, until foamy.  Beat in the flour and then both sugars.  Beat in the butter.  (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.)  Stir in the chocolate chips and nuts.  Spoon into the pie crust and bake for 55-60 minutes.  Cool on a wire rack.

For the topping:
Melt 1/4 cup chocolate chips.  Add about a 1/2 teaspoon oil.  Stir and pour into a zipper bag.  Cut off a tiny corner and drizzle over the pie.

Serve with vanilla ice cream or whipped cream.

*No Roll Pie Crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk.

Whisk the flour, salt and sugar together in a bowl.  Measure the oil, add the milk and whisk.  Pour the oil/milk mixture over the flour mixture.  Stir with a fork until it is completely mixed together and the flour is damp.  Press the dough evenly over the bottom of the pan, then up the sides and a little bit up the rim.

Now for this recipe you want to use it as an unbaked crust.  Pour your batter right into this crust.

If you need this crust for a different recipe that calls for a baked crust, simply prick the crust several times with a fork and bake in a preheated 425 degree F oven for 12-15 minutes.  Cool and fill as desired.

To use this for a savory dish, just eliminate the sugar.

Featured on: TasteSpotting
Linked to: Something Swanky, Gooseberry Patch, Sweet As Sugar Cookies,
A Well-Seasoned Life, Delightfully Dowling, Cupcake Apothecary, Recipe Lion, This Chick Cooks, Recipe Lion

(Pie recipe adapted from Nestle.)


  1. what an incredible pie!!! do you make this up as you go along? WOW!!!

  2. oh my yummy my teens would love this one for sure come see what I shared at

  3. Wow! This looks like my kind of cake!! :) *bookmarked*

  4. It looks decadent and delicious! I would love a big piece now...I love the way you decorate the top with the chocolate. So perfect and beautiful.

  5. Oh my goodness... this looks delectable! I've never tried a No-Roll pie crust...must try! Beautiful pics too :)

  6. That pie looks really good, and I like the idea of a no-roll pie crust!

  7. Looks wonderful. Something I know I would love.


  8. Looks delicious! I'd love to have a slice right now. I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

  9. It's in the oven looking delicious! Thanks for the recipe!

  10. Thanks Myra, I hope everyone enjoys it. I just pulled two more out of the oven the other day. :)

  11. Hi!
    I would love for you to come and link up at A Themed Baker’s Sunday, where this week is a sweet theme: Random! Yep, Whatever sweety deliciousness you made this week, you can post!

  12. Tis looks heavenly! I want to try one out soon!

  13. Okay that looks sinfully delicious. Thanks!

  14. Hi! Just stopping by again to let you know that your recipe was #2 on A Well-Seasoned Life's Sweet Indulgences Sunday last week. Hope you'll share more of your recipes this week. The party has already started.

  15. Hi! I can't get over how amazing this pie looks, seriously, sinful is the perfect word. Thanks for including this in our blog hop last week, people loved it! Hope to see you at the next hop. :)

    Sarah @ RecipeLion

  16. i saw this on pinterest a few days ago, and just made it this morning. it's amazing! thanks so much for posting the recipe! it's definitely a keeper. :)

  17. Oh my, I'll have to make this one for sure! Love it. :)

  18. Love it! And the the crust is so easy! I'll never make homemade crust the "hard" way again. Thanks!

  19. Thanks for sharing this, it was so delicious! I used a store bought pie crust, next time I'll try your homemade version. Thanks again!

  20. I made this pie tonight for my family and everyone loved it. I added a half a teaspoon of vanilla flavoring. The next time I make it I think I will add Macdamia nuts and Coconut. It was Super yummy and very easy to make!!!

    1. I'm so glad you liked it. I LOVE the idea of macadamia nuts and coconut! I might need to try macadamia nuts and white chocolate. Thanks for sharing your idea. :)

  21. Thanks for linking this recipe up to my hop!

  22. This chocolate-o-holic is rejoicing...thank you so very much for sharing...

  23. I think I might be missing something. I see how to make the crust for the bottom. Did you also put a crust on the top? It appears so from the pictures. Thank you.

    1. Mary,
      It is just a bottom crust. The top you are seeing is how the pie naturally sets up. Then, it gets drizzled with chocolate.

  24. Just made this pie and just have one it suppose to be gooey on the inside? I have the crunchy top crust and everything and I already had a piece...yummy :)

    1. Yes! It is pretty far removed from a "chocolate chip cookie". It looks like one but the inside is more creamy... kind of like the gooey part of a pecan pie. (That's all I can think to describe it as.) :)

    2. Ok thanks!! That is what I thought but wanted to make sure. Love it! Thanks again for the recipe!

  25. I've made this but yum yours looks amazing

  26. What's the best way to store this after baking? Do you refrigerate?

    1. Honestly, I've never had any leftover to store! :) I have made it the night before and left it out on the counter overnight before serving the next day. If you've already cut into it, you should be able to leave it out over night if you're planning on eating it in the next day or so. If you've got any concerns, you could leave it in the refrigerator, making sure it comes back to room temperature before serving. It might not be quite as gooey so you could pop it in a low oven to warm slightly.

  27. It's in the oven!Can't wait to taste the results on this rainy night in Minnesota!

  28. Just wondering if you think a graham cracker crust could be used for this.. It sure sounds delicious!

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