Description
One bite of this Easy Chocolate Chip Cookie Pie and you’re in warm-from-the-oven dessert heaven. It’s like a giant, gooey chocolate chip cookie baked into a buttery pie crust—crisp at the edges, soft and melty in the center, with pools of chocolate in every slice. This is a fun, crowd-pleasing dessert that feels special but comes together with simple pantry ingredients and no fussy steps. Whether you’re hunting for quick breakfast treats, easy dinner party desserts, a cozy weekend bake, or new dessert ideas to add to your list of easy recipes and food ideas, this pie fits right in. Serve it warm with ice cream for the ultimate finish to any meal.
Ingredients
1 unbaked 9 inch pie crust
1 cup unsalted butter melted and slightly cooled
1 cup granulated sugar
1 cup light brown sugar packed
3 large eggs room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 2 teaspoon fine sea salt
2 cups semi sweet chocolate chips plus extra for topping
1 2 cup chopped pecans optional
Instructions
1. Preheat the oven to 350°F 175°C and place the unbaked 9 inch pie crust into a pie dish. Crimp or press the edges as desired and chill the crust in the refrigerator while you prepare the filling.
2. In a large mixing bowl whisk together the melted unsalted butter, granulated sugar, and light brown sugar until the mixture looks thick, glossy, and well combined.
3. Add the eggs one at a time whisking well after each addition until the mixture is smooth and slightly lighter in color, then whisk in the vanilla extract.
4. In a separate bowl whisk together the all purpose flour, cornstarch, baking powder, and fine sea salt until evenly combined.
5. Sprinkle the dry ingredients over the wet mixture and fold gently with a spatula just until no streaks of flour remain, creating a thick cookie dough style batter.
6. Fold in the semi sweet chocolate chips and the chopped pecans if using making sure they are evenly distributed throughout the filling.
7. Pour the cookie filling into the chilled pie crust and smooth the top with a spatula, then scatter a small handful of extra chocolate chips over the surface for a bakery style look.
8. Bake the pie for 35 to 40 minutes or until the top is golden brown and the edges are set while the center is still slightly soft and a bit wobbly.
9. Remove the pie from the oven and let it cool on a wire rack for at least 30 to 45 minutes so the center can finish setting before slicing.
10. Slice and serve warm at room temperature or chilled, optionally with vanilla ice cream whipped cream or a drizzle of warm caramel sauce.
Notes
For the gooiest center pull the pie from the oven when the middle still has a slight jiggle; it will continue to set as it cools.
If the edges of the crust brown too quickly cover them loosely with foil for the last 10 to 15 minutes of baking to prevent overbrowning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40
- Sodium: 260
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 115
Keywords: easy chocolate chip cookie pie, cookie pie, chocolate chip dessert, easy dessert, quick dessert recipe