Who doesn’t love Chocolate chip cookies? This Chocolate Chip Cookie Pie is like a big cookie baked in a pie crust. It’s rich, decadent, and delicious!
A girl can only go so long without baking and without an ooey, gooey, sinfully decadent dessert!! Apparently, 13 days and 3 hours is my limit!!
Seriously, I haven’t baked in what feels like forever!! As well, the only dessert I had was dried up cake, unless you count stealing my kids Halloween stash… However, I haven’t baked!! For me not baking would be like not running, I go crazy!
I gave in to my baking urges and baked pie!😋
Chocolate Chip Cookie Pie
If this pie looks familiar to you it’s much like a Toll House Cookie Pie. If you never had it, you must make this immediately! I’ve been making this recipe since I was a teenager. It and Sour Cream Pound Cake was two desserts that I made a lot growing up.
This recipe is basically chocolate chip cookie dough baked in a pie crust. If you like soft cookies, you’ll love this recipe because the pie is more gooey and soft. Also, they stay gooey and soft longer than cookies do.
As well, unlike cookies, you don’t have to chill the dough. You can bake the batter as soon as you get it mixed together.
I prefer it with pecans, but you can omit them. You can use another nut like walnuts or almonds.
Also, I use a store-bought pie crust most of the time. Honestly, I don’t mind making pie crust. They’re really simple to make using a food processor. Try my Coconut Oil Pie Crust or my Never Fail Pie Crust. However, I can never get the edges to look pretty. What am I doing wrong?
For the chocolate chips, classically semi-sweet chocolate chips are used in chocolate chip cookies. Honestly, you can use your favorite chocolate. I like semi-sweet or dark chocolate chips in this recipe.
Can I freeze this pie?
Yes! Just like chocolate chip cookie dough, this is a freezer-friendly dessert. Furthermore, you can bake and then freeze it. Another option, you can freeze, thaw, and then bake it.
I have a regular pie crust, not a deep-dish.
If you have a regular pie crust instead of the deep-dish, reduce the chocolate chips and pecans. Therefore, you need 2/3 cup chocolate chips and 2/3 cup chopped pecans.
Additionally, reduce the cooking time to 27 to 30 minutes.
You can make or purchase a pie crust. Prick the bottom with a fork so you don’t have a huge bubble in the middle. Next, bake it for 10 minutes at 350°.
Next, place the chocolate chips and pecans in the bottom of the pie dough.
Pour the filling over the pecans and chocolate chips and bake until golden brown!
While you’re here, check out these recipes
Chocolate Chip Cookie Pie
Ingredients
- 1 cup chocolate chips semi-sweet, dark, or milk chocolate - use what you have on hand or your favorite.
- 1 cup pecans chopped
- ⅓ cup butter melted
- 3/4 cup white granulated sugar
- 1/2 cup self-rising flour
- 2 large eggs beaten, at room temperature
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Place pie crust in pan and crimp edges (if homemade), prick the bottom with a fork, Place the pie crust on a cookie sheet. Bake for 10 minutes. The crust will be lightly brown.
- Spread chocolate chips and pecans evenly in the bottom of the pie crust.
- Allow the pie to cool for 15 minutes before cutting.
- Great served with ice cream.
Nutrition
I originally published this on March 14, 2013. Recently, on March 14, 2020, I updated the photos and instructions with more details.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Also, you can find all my great recipes at my recipe index or at Meal Plan Monday and Weekend Potluck
Alisha Cummins says
How do you think this would be in a graham cracker crust?
Paula says
Delicious!
Dana Colasono says
I haven’t tried this yet but it looks divine. Why in your recipe does it NOT show in the ingredients?
The pie shell, types, size etc? I know to use one but if I didn’t I would need some direction.
Thank you DC
Paula says
Error on my part, I’ll fix that. Thank you
Eve says
I’m going to try adding Reece’s peanut butter pieces instead of nuts. DH doesn’t like nuts. Hope it works…
Paula says
ohhh, I think that would be fantastic!
Bames Kaur Pabla says
Will definitely try it! 🙂
Paula Jones says
Yayyyy!!!! I'm SO GLAD YOU LIKE IT!
Vickie says
I know you're probably not on here now, but I just had to say, “OMG! It is awesome!!” YUMMY just doesn't seem to describe it! Oh, and I wasn't so patient after all… I had it warm with vanilla ice cream on top! 🙂
Vickie says
I'm patiently (not!) waiting for it to cool! Smells divine!!
Paula Jones says
Thank you for your kind words!! I hope you enjoy the pie and the blog! I'm glad I was online, I'm usually not this late. You've got me wanting pie now!!
Vickie says
Thanks to your quick response it should turn out great! It's in the oven now!! Yum! I can't wait to try it! Just hope I can be patient enough for it to cool! Haha! Thank you so much!
I just discovered your blog yesterday and I'm so glad I did! Can't wait to discover more of your great recipes!
Paula Jones says
holy cat!!!!! thanks it should be 1/2 cup + 1 T
I hope it didn't mess your recipe up
Vickie says
Your recipe calls for 1/2 + 1 T of self-rising flour. Would that be 1/2 CUP? I'm in the process of making it right now!! This recipe has haunted me all day, so I'm finally giving in to the temptation!! Haha!
Thanks so much!!
Florassippi Girl says
Wow! This looks amazing!! Can't wait to make this!!
Elizabeth@ Food Ramblings says
this look great- So glad to be posting with you through the chocolate party 🙂
Diane says
Just wanted you to know that your recipe is being included in a chocolate roundup. I will be pinning and tweeting it this week too. Happy Valentine's Day.
Lizzy Do says
Oh, my…ooey, gooey and marvelous!!! This is totally irresistible!