Chocolate Chip Cookie Pie

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4.64 from 91 votes

This is the most delicious, warm and gooey chocolate chip cookie pie recipe, with a shortbread cookie crust!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

Cost: $10

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

US Customary - Metric

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.

Notes

Cooking times will vary depending on many factors. Check the pie after 40 minutes. If it needs more time, give it five more minutes.

When baking, use high-quality ingredients: pure vanilla, organic butter, eggs, and the best quality sugar and flour.

Bake this pie in a deep dish pie pan.

The crust needs to be cooked before. Then, let it cool a bit before adding the filling.

Do not over-bake the pie. Remember, this is a pie, not a cookie, so you want it to be gooier like a pie.

Depending on the size of the pan, you might have batter left over. Refrain from filling the pie dish with extra batter.

Double this recipe if you're making two pies. It doesn't need to be doubled if you're making one pie.

I used a standard, deep-dish pie pan. Anything close to 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. will work.

Drizzle homemade caramel sauce or chocolate ganache over the top for an extra indulgent pie.

When baking the pie, remember that cooking times vary. What might take 40 minutes in our oven could take 55 in yours. So, set the timer for 30 minutes, check the pie, and add more time if necessary.

You will know when the pie is done as it will be a deep golden brown on the outside and then a slight jiggle in the middle. You want it to be a gooey pie, not a fully cooked "cookie." This is a pie, not a cookie.

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