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Chocolate Chip Cookie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this decadent Chocolate Chip Cookie Pie, a perfect fusion of a classic chocolate chip cookie and a flaky pie crust. This delightful dessert features a buttery pie crust filled with a rich, gooey mixture of brown sugar, butter, eggs, and semi-sweet chocolate chips, baked to golden perfection. Ideal for sharing, it serves up to eight people and is sure to be a hit at any gathering or cozy night in.

Ingredients

Pie Crust

  • 1 unbaked pie crust (homemade or store bought, thawed if frozen)

Filling

  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla bean paste
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar (packed)
  • ¼ cup white granulated sugar
  • ¾ cup unsalted butter (room temperature; 1½ sticks / 12 tablespoons)
  • 1 cup semi-sweet chocolate chips (plus more for sprinkling on top)

Instructions

  1. Prepare Pie Crust: If frozen, thaw the pie crust first. Line a 9-inch pie plate with the pie crust, pressing it into the pan snugly and crimping the edges for a beautiful finish. If instructions are provided on the package for prebaking, follow those directions. Once baked, remove and allow the crust to cool slightly to prevent a soggy bottom.
  2. Preheat Oven: Set the oven temperature to 325ºF. Adjust the temperature if the crust was pre-baked, lowering it accordingly to avoid overcooking.
  3. Make Filling: Using a stand mixer with the whisk attachment, beat the eggs on high speed until they become light and foamy, approximately 3-4 minutes. Add vanilla bean paste and combine. Gradually add flour, brown sugar, granulated sugar, and kosher salt, mixing until no dry ingredients remain. Mix in the softened butter until mostly combined; small butter pieces in the mixture are normal and will melt during baking.
  4. Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the batter. Then scoop the filling into the prepared pie crust, spreading it evenly. Sprinkle additional chocolate chips on top for an extra chocolatey finish.
  5. Bake Pie: Bake in the preheated oven for 50-60 minutes, or until the top is set and golden. If the crust edges start browning too quickly, cover them with strips of aluminum foil to protect from burning.
  6. Cool and Serve: Remove the pie from the oven and transfer to a wire rack. Allow to cool for about 30 minutes so the filling sets. Slice and serve warm or at room temperature for a delicious treat.

Notes

  • Use room temperature eggs and butter for smoother mixing and better texture.
  • If you prefer a crispier crust, prebake the pie crust according to package instructions.
  • Sprinkling extra chocolate chips on top creates a more visually appealing and chocolatier crust.
  • Allow the pie to cool sufficiently before slicing to ensure clean cuts.
  • Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://dishmelt.com/chocolate-chip-cookie-pie-recipe/