This is the most delicious, warm, and gooey chocolate chip cookie pie recipe with a shortbread cookie crust! It is one of my favorite pies and a decadent dessert perfect to serve any time of the year.
I first had a bite of a chocolate chip cookie pie in Knoxville, Tennessee. We lived there for a brief period, and one thing I learned is that Southerners can make a pie! I had to share this creation with you all, so after many attempts and variations, I was able to perfect my chocolate chip cookie pie recipe!
It’s like a giant cookie served on a shortbread crust with a gooey center. Serve it with a scoop of vanilla ice cream for the best pairing. This recipe is now my go-to dessert when hosting a party!
If you love cookies as much as I do, try my oatmeal chocolate cookies, butter-less chocolate chip cookies, and my easy brookies recipe!
Why You’ll Love This Chocolate Chip Cookie Pie
- The filling is easy to make; you can bake it in a homemade cookie or store-bought crust.
- The gooey chocolate chip cookie filling is pure cookie heaven!
- It’s beautiful! It has a gooey cookie texture and a chocolate chip cookie flavor. The pie has a creamy richness of a brown sugar base and a chocolate layer from the chocolate chips.
Ingredient Notes
This recipe uses simple ingredients that can be purchased at your local grocery store. Here is a list of all of the ingredients you need to make this pie:
- Unsalted Butter – is an essential ingredient in this pie! It adds flavor and richness to the recipe. When baking, use organic, whole butter. The butter should be at room temperature and soft.
- Brown Sugar – Light brown sugar adds sweetness and a rich, caramel-like flavor to the pie. You can also use dark brown sugar if you have that on hand.
- Granulated Sugar – White sugar adds sweetness to a chocolate chip cookie pie and helps keep the texture light and tender.
- Eggs – Eggs provide moisture and structure to the dough, which creates the perfect texture for a delicious cookie. They also act as a binding agent, helping all the other ingredients stick together. Use large organic eggs when possible.
- Vanilla Extract – Use pure vanilla extract. It enhances the flavors in the pie and gives it more flavor depth.
- All-purpose flour – Provides the structure and helps to thicken and stabilize the filling, allowing it to bake evenly and correctly. Use good-quality flour when baking.
- Semi-sweet chocolate morsels – These morsels add a rich chocolate sweetness to the pie. You can also use milk chocolate chips.
- Shortbread crust – To make this for your pie, follow our recipe for the best cookie pie crust. You can also use a store-bought frozen pie crust.
Ingredient Substitutions
Switch out semisweet chocolate chips for dark chocolate, milk chocolate, peanut butter, or chocolate chunks.
Add a dash of bourbon to the pie for extra flavor!
If you like the texture of nuts, add walnuts or pecans to the recipe.
Use almond extract instead of vanilla for a nutty flavor.
Instead of a shortbread cookie crust, make a graham cracker crust. To make this recipe even more accessible, use a store-bought pie crust.
Add mix-ins to this pie recipe, such as chopped nuts, different chocolate chips like butterscotch, or even dried fruit. You should add only 1/2 cup to 1 cup to the recipe.
Make Ahead and Storing
This recipe can be made in advance. Make the crust weeks before and freeze before baking. The filling can be made the day before and stored in the refrigerator for one day. Add the filling to the baked crust when you’re ready to bake.
This pie can be stored at room temperature for up to 2 days. If you want it to last longer, it should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
If you are freezing it, wrap it securely in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months.
More Recipes You’ll Love
Looking for more incredible recipes? Try any of these famous pies, bread, and bars:
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Chocolate Chip Cookie Pie Recipe
Ingredients
Shortbread Cookie Crust
- 2 sticks unsalted butter, room temperature
- 2 cups flour
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Chocolate Chip Pie Filling
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup flour
- 1 cup semisweet chocolate chips
Instructions
Shortbread Pie Crust
- Start with the crust by beating the butter until fluffy and add in the sugar.
- Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
- Press into a 9" or 10" pie dish, up the sides, and make a nice crust. Then, bake in a preheated 350-degree oven for 10 minutes.
- Let the crust cool before adding the filling.
Chocolate Chip Cookie Pie Filling
- To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
- Add in the eggs and continue to beat. Adding vanilla and salt.
- Slowly add in the flour and blend on low. Add in the chocolate chips.
- Pour the batter into the pie crust.
- Bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown.
- Do not over-bake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
I only have salted butter. Is that ok?
Yes, that will work… just use less salt anywhere else in the recipe.
Hi
Can’t wait to try this. Can you please tell me what’s the size of your pie pan ?
Thanks and have a nice day !
Hi! Yes – 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. cap. It’s a standard deep dish pie pan.
This looks amazing! Could I use a mixer in stead of a blender?
yes!
Hi Eden,
Can you tell me if the cooking temperature and time for your chocolate chip cookie pie (with shortbread crust) is for a convection oven or conventional oven? Just curious so I can adjust those as needed.
Thank you,
Elly
Hi Elly – We cook it at 325-degree conventional. The crust is cooked in 350 for 10 minutes before and then cooked with the pie filling after. The cooking times really vary depending on your oven, location, temperature… the joys of baking. But it seems to be finished after 40 minutes. You want the pie filling to be pie, not a baked cookie. It will be gooey but that is what you want! Hope this helps 🙂
Not a blender, a mixer. And I baked it 35 minutes and it’s no where near done (yes, my oven is at the right temp). The crust is a keeper, but otherwise a waste of ingredients.
It has been in the oven for 57 minutes and still totally raw in the center. Was the cooking temp supposed to be 350° Instead of the 325 listed?? The crust says to bake at 350 and pie at 325. Wondering if this is a typo.
Hi Joyce, cook the pue until it’s a nice golden brown and just a little jiggly in the center. You will know when it’s done!
Oh mah gawd. This is soooo good. Also, I’m from Knoxville. So glad you enjoyed your time here. So glad i came across your blog too!
We love this cookie pie!!
I love everything about this! We topped it with vanilla ice cream and it was delicious!
Yay! Love hearing this Lauren!!
Oh my gosh this looks AMAZING. Literally heaven.
Thank you Jessica!!
What a delicious treat! This is exactly what I needed to cure my sweet tooth! Yum!
Haha! Thanks Beth! Glad you liked it 😉
We love chocolate chip cookies and now I can serve a fancier feeling dessert that tastes just like our favorite cookies!
I plan on making this for my fiance’s birthday on Sunday. I have a question regarding preparation. Can I make it ahead of time, keep it in the fridge, and then bake it on Sunday?
Hi Samantha! We think that would work. It might affect the cooking time though since it will be cold. Just keep checking on it and make sure you don’t over bake. It should have a gooey pie texture not a cookie texture.