Chocolate Chip Cookie Pie

4.64 from 91 votes

A gooey chocolate chip cookie filling baked inside a buttery homemade shortbread crust. Serve slightly warm with whipped cream or vanilla ice cream.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

Cost: $15

Preheat the oven to 350°F.
Beat 1 cup softened butter until creamy. Add ½ cup confectioners' sugar and mix until combined.
Add 2 cups of flour, 1 teaspoon of vanilla extract, and 1 teaspoon of baking powder. Mix just until a soft, crumbly dough forms.
Press (or roll) the dough evenly across the bottom and up the sides of a deep-dish pie plate.
Bake for 10 minutes. Remove from the oven and allow the crust to cool before adding the filling.

Reduce the oven temperature to 325°F.
Beat ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
Add 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon salt. Beat until combined.
Mix in 1 cup flour on low speed, just until incorporated. Fold in 1¼ cups chocolate chips.
Spread the filling into the prepared shortbread crust.
Bake at 325°F for 40–50 minutes, checking at 40 minutes. The edges should be golden and set, with a slightly gooey center.
Let the pie cool enough for the filling to settle before slicing. Serve slightly warm.

Pan: Use a deep-dish pie plate with enough room for the filling. Don't overfill it.
Browning crust: Loosely cover the edges with aluminum foil if they're getting too dark.
Doneness: The center should be soft and slightly wobbly, not liquid or raw.
Serving: Delicious slightly warm with vanilla ice cream, whipped cream, or homemade caramel sauce.
Storage: Cover and refrigerate leftovers. Warm individual slices gently before serving.