Cookie Pie

Cookie Pie is a gigantic chocolate chip cookie tucked into a flaky pie crust. Along with a scoop of vanilla ice cream, it’s a delicious dessert that everyone will love!

Chocolate chip cookie lovers—this is the recipe for you! Cookie Pie combines a gooey chocolate chip cookie with a pie crust to create a sweet and decadent dessert.

And it’s even easier to make than cookies. There’s no cookie scooping required, and you don’t even have to wait for the butter to soften (we’ll melt it instead). You also don’t need any special equipment—just a bowl and a spoon.

This would be a great baking project to get kids involved in. They can measure, stir, and pour, and then watch as the cookie pie rises in the oven. I still love to turn on the oven light to watch for myself!

Ingredients

• Flour, salt, white sugar, and brown sugar make up the dry ingredients.
• Melted butter, vanilla, and two eggs combine with the dry ingredients to form the batter.
• The pie is loaded with chocolate chips and chopped pecans—you’ll need one cup of each.
• You can find an unbaked pie shell in the freezer section of your grocery store, typically near the frozen desserts.

How to make cookie pie

This recipe is so simple and quick. Unlike traditional chocolate chip cookies, you don’t need to wait for the butter to soften on the countertop.

Instead, we’ll melt the butter (I use the microwave—cover it to avoid splatters!) and combine everything just using a spoon or spatula.

First, stir together the flour, salt, brown sugar, and granulated sugar.

Then, stir in the melted butter, vanilla, and two eggs. Beat the eggs first before adding them for even distribution.

Stir in the chocolate chips and pecans. You can use whatever type of chocolate chip you like here—semi-sweet, dark, milk, or even white chocolate. Butterscotch chips would be delicious, too!

You can also use chopped walnuts instead of pecans, or leave them out altogether if you prefer. I happen to like the crunch that they add.

Pour the batter into an unbaked pie shell. You can find unbaked pie shells in the freezer section of your local grocery store, usually near the frozen desserts. Mine came with two pie shells in the package, so I guess I’ll be making this again soon! 🙂

Add a handful of chocolate chips to the top of the pie—they’ll be peeking out after you bake it, which I think makes for a pretty presentation.

Place the pie in an oven preheated to 350°F. Bake for 40 minutes, then check the pie. If it’s brown on top, place a piece of foil loosely over the top and return the pie to the oven for another 10 minutes, for a total of 50 minutes.

When the pie is done, it should be firm to the touch. Remove the pie from the oven and let it cool.

FAQs

Can I make this recipe with homemade pie crust?
Definitely. You can find an all-butter homemade pie crust recipe and tutorial here. Place the crust in a 9 inch pie dish and follow the instructions for the cookie pie as written, substituting the homemade pie crust for the frozen crust.

Can I leave out the nuts?
You sure can. Just omit the nuts and proceed with the recipe as directed.

Can I freeze cookie pie?
To freeze the pie, bake as directed. Let cool, then cover the pie with a layer of plastic wrap, then with two layers of aluminum foil. Place in the freezer for up to 3 months. To defrost, set the pie on the countertop overnight to thaw.

Serving cookie pie

Once the pie is cool, slice it into eight wedges and serve with vanilla ice cream.

I like to place the slices in the microwave for 20–30 seconds to warm them up. The combination of warm pie with ice cream melting on top is irresistible!

If you make this recipe, please leave me a rating and comment below, or tag me on Instagram or Pinterest. I love hearing from you!