The Best Cookie Pie!
I am in love with this recipe for Chocolate Chip Cookie Pie! It’s rich and gooey like a thick chocolate chip cookie, inside of a buttery, flaky crust.
This dessert is made all from scratch, with basic ingredients, in very little time.
Once my homemade pie crust is ready, the recipe comes together in minutes, without any fancy equipment or even a mixer. It’s much easier to make a chocolate chip pie than it is to make a batch of chocolate chip cookies, and the payoff is just as amazing.
This recipe is based on the iconic Nestle Toll House Pie, but I’ve made some changes to the ingredient amounts that I think make it even better!
Extra brown sugar and a bit of heavy cream give this chocolate chip cookie pie the rich, caramel flavor that I love and a soft, gooey texture that is irresistible.
Recipe Notes
The simple chocolate chip cookie pie ingredients:
Complete list of ingredients and amounts can be found in the recipe card below.
- Pie Crust: I suggest that you make my all-butter pie crust to use as the base for this cookie pie. It’s a fail-proof pie crust recipe that I use for all of my pie recipes. If you have a different crust recipe that you like, you can use it. Store-bought pie crust will also work if you need a shortcut.
- Brown Sugar: This is what gives the filling that classic caramel-like chocolate chip cookie dough flavor.
- Heavy Cream: While I wouldn’t add heavy cream to chocolate chip cookie dough if I was making actual cookies, this bit of moisture helps to make the dough the perfect consistency for a pie filling.
- Pecans: We’ll toast the chopped pecans first to pull out all of their nutty flavor. Walnuts also work well in this recipe. If you’d like to make this recipe nut-free, you can simply leave them out.
- Chocolate Chips: Semi-sweet chocolate chips give us the perfect balance of sweetness and rich chocolate flavor. If you want a much sweeter pie, use milk chocolate chips, or a combination of both.
Tip!
Use room temperature ingredients to create a smooth, well-mixed filling. Let the eggs come to room temperature, and let the melted butter cool down a bit after melting it.
Storing Tips
- Once your pie is baked and cooled, wrap it well with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
- You can also freeze chocolate chip cookie pie for up to three months! let thaw overnight in the fridge before serving.
- To reheat the entire pie, place it in the oven for a few minutes at 325°F/160°C until the center is warm. Cover loosely with foil if the edges start to dry out.
How to Serve Chocolate Chip Cookie Pie
I love serving this gooey chocolate chip cookie pie warm with a big scoop of vanilla ice cream on top! A drizzle of homemade caramel sauce would be amazing too!
You can also serve it cold. The texture and flavor are different this way, but still absolutely delicious. When chilled, slices of chocolate chip cookie pie are more like thick cookie bars with a buttery, flaky crust.
Try it both ways and decide what you like better!
This giant chocolate chip cookie will be the perfect dessert for holidays such as Christmas or Thanksgiving, but it’s also a great everyday dessert, so add it to your menu ASAP!
Looking for more of the best pie recipes to fill up your dessert table? Try my ooey gooey Pecan Pie, or the similar but nut-free Oatmeal Pie.
There’s also classic Pumpkin Pie, fresh Lemon Meringue Pie, and creamy No-Bake Oreo Pie!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Chip Cookie Pie
Equipment
- Parchment paper
Ingredients
- 1 9-inch pie crust
- 1 cup (130 g) chopped pecans
- ¾ cup (150 g) light brown sugar lightly packed
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) unsalted butter melted and cooled
- 2 large eggs
- 1 tablespoon (15 ml) heavy cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (180 g) flour
- 1 cup (170 g) chocolate chips plus more to sprinkle on top
Instructions
- Preheat the oven to 400°F/200°C, or for a fan oven 180°C. Roll out the pie crust and transfer it into a 9” pie dish. Trim any excess dough and crimp the edges.
- Place a circle of parchment paper in the middle of the pie dish and fill with dried beans or pie weights and make sure the weights are evenly distributed around the pie crust.
- Bake for 15 minutes in the preheated oven. Set on a wire rack to cool and turn the oven down to 350°F/180°C, 160°C fan oven.
- Meanwhile, toast the chopped pecans in a medium skillet over medium heat until just fragrant, then set aside to cool
- In a medium bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth.
- Add the eggs, heavy cream and vanilla extract and whisk until combined.
- Add the flour and mix until no dry streaks remain.
- Gently fold in the chocolate chips and toasted pecans.
- Pour the mixture into the par baked pie crust, then smooth the top with an offset spatula. Sprinkle with additional chocolate chips if desired.
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and puffed. Allow to cool for 1 hour before serving warm with vanilla ice cream.
Notes:
- Use room temperature ingredients to create a smooth, well-mixed filling. Let the eggs come to room temperature, and let the melted butter cool down a bit after melting it.
- Other Mix Ins: Play around with the add-ins, and try some new ones to change up the flavor of the pie! Anything that you’d add to cookies will work, including white chocolate chips, mini peanut butter cups, crushed pretzels, or toffee bits.
- Make Ahead Option: Bake the pie, let it cool, and then refrigerate it for up to 3 days, or freeze it for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
More Chocolate Chip Recipes
Cookie Pie Baking Tips
- Blind Baking the Crust: This recipe does require you to bake the crust before adding the cookie dough filling. This step will keep the bottom crust crisp because it won’t be as able to absorb liquid from the filling as it bakes.
- Other Mix Ins: Play around with the add-ins, and try some new ones to change up the flavor of the pie! Anything that you’d add to cookies will work, including white chocolate chips, mini peanut butter cups, crushed pretzels, or toffee bits.
- Make Ahead Option: Bake the pie, let it cool, and then refrigerate it for up to 3 days, or freeze it for up to 3 months.
- Factor in Cooling Time: Let your cookie pie cool down for at least an hour before trying to cut and serve it. Before that time, the pie will be too hot to eat and too soft to cut cleanly. Be patient!
Recipe FAQs
What temperature should I serve chocolate chip cookie pie?
I definitely recommend serving this pie warm! It tastes like cookies that you just pulled out of the oven, and the heat from the pie will perfectly soften any ice cream that you want to add to the top of it.
Slices of this pie can be reheated in the microwave for 15-30 seconds just before serving.
Can I make cookie pie without a crust?
Technically, a cookie pie without any crust would be a cookie cake! You might like my Toll House Cookie Bars recipe instead, as it’s meant to be made in a 9×13-inch pan and doesn’t include a crust at all.
How is this different from the Toll House recipe?
I’ve added more brown sugar and vanilla extract to the pie filling to give it even more flavor. I’ve also reduced the amount of butter and replaced it with cream, which gives the filling a richness that it didn’t otherwise have. This is the perfect chocolate chip cookie pie recipe, better than the original, and I just know you’ll love it!
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