This Chocolate Chip Cookie Pie is the ultimate indulgence. It has everything I love in a dessert: squishy texture and rich flavor. Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It’s like a giant cookie baked into a flaky pie!
- 2 large eggs
- 1/2 cup ( 2 ½ oz/75g) all-purpose flour
- 1/2 cup (4 oz/115g) granulated sugar
- 1/2 cup (3 oz / 90g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt , or to taste
- 1 1/2 sticks (6oz/170g) butter, softened
- 1 cup (6oz/170g) semi-sweet chocolate, chopped or chips
- 1 recipe pie crust
- Preheat oven to 325oF (170oC).
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- In the bottom of the pie shell add the chocolate. Pour the cookie batter on top, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Optionally before serving, evenly drizzle with hot fudge. Alternatively, serve with ice cream or whipped topping. Pie will keep airtight at room temp for up to 5 days.