Chocolate Chip 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! Chocolate Chip Cookie Pie combines a gooey chocolate chip cookie with a store-bought pie crust to create a sweet and decadent dessert.
And it’s even easier to make than cookies. There’s no cookie scooping required (just like with these Toll House Cookie Bars) and you don’t even have to wait for the butter to soften.
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!
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Why this is the best chocolate chip cookie pie!
- It’s made in a store-bought pie shell, so you don’t need to go to the extra work of making a pie crust.
- This is a one bowl recipe.
- You don’t need a mixer—just a bowl and spoon.
- We’ll melt the butter, so no need to wait for it to soften.
- It’s customizable. Don’t like nuts? Leave them out. Want mini chocolate chips? Use those instead!
- 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 chocolate chip 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.
Can I make cookie pie ahead of time?
Yes! You can make Chocolate Chip Cookie Pie up to one day in advance. Let it cool, cover it tightly, and keep at room temperature.
When you’re ready to serve it, serve at room temperature or microwave slices for 15–20 seconds each to warm it up.
Frequently Asked Questions
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.
You sure can. Just omit the nuts and proceed with the recipe as directed.
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.
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 15–20 seconds to warm them up. The combination of warm pie with ice cream melting on top is irresistible!
There are so many ways to customize this pie!
- Use white chocolate chips or butterscotch chips in place of the chocolate chips
- Substitute mini chocolate chips for the regular-sized chocolate chips
- Add walnuts instead of pecans
- Add sprinkles to the top before baking
More pie recipes
A celebration calls for pie (more than one!). Here are a few of my favorite recipes:
- No-Bake Raspberry Pie
- Mississippi Mud Ice Cream Pie
- Brownie Pie
- Fresh Peach Pie
- Old Fashioned Sweet Potato Pie
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Chocolate Chip Cookie Pie (with a store-bought crust)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup finely chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 unbaked pie shell
- Preheat oven to 350°F.
- In a large bowl, stir together the brown sugar, granulated sugar, flour, and salt.
- Stir in the melted butter, eggs, and vanilla until combined.
- Stir in the pecans and chocolate chips.
- Pour the mixture into the unbaked pie shell. Place the pie shell on a baking sheet (so it holds its shape) and place it in the oven.
- Cook the pie for 40 minutes. Check the pie at that point—if it's brown on top, place a piece of aluminum foil loosely over the top to prevent further browning.
- Return to the oven for another 10 minutes (for a total of 50 minutes of baking time). The pie should be firm to the touch. If not, bake the pie for an additional 5–10 minutes.
- Remove from the oven and let cool. Slice and serve with vanilla ice cream.