Chocolate Chip Cookie Pie Recipe

Introduction

This Chocolate Chip Cookie Pie combines the best of both worlds: a buttery shortbread crust and a gooey chocolate chip cookie filling. It’s an easy-to-make dessert that’s perfect for sharing with family and friends, promising rich flavors and a comforting texture.

Ingredients

• 2 sticks unsalted butter, room temperature (for crust)
• 2 cups flour (for crust)
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1 1/2 sticks unsalted butter, room temperature (for filling)
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 cup flour (for filling)
• 1 cup semisweet chocolate chips

Instructions

1. Step 1: Make the shortbread pie crust by beating 2 sticks of butter until fluffy, then adding in the confectioners sugar and mixing well.
2. Step 2: Add 2 cups of flour, vanilla extract, and baking powder to the butter mixture, mixing lightly until the dough becomes crumbly.
3. Step 3: Press the dough evenly into a 9- or 10-inch pie dish, making sure to go up the sides to form the crust.
4. Step 4: Bake the crust in a preheated 350°F oven for 10 minutes, then allow it to cool completely before adding the filling.
5. Step 5: For the filling, beat 1 1/2 sticks of butter, brown sugar, and white sugar together until light and fluffy.
6. Step 6: Add the eggs, vanilla, and salt to the butter and sugar mixture, continuing to beat thoroughly.
7. Step 7: Slowly add in 1 cup of flour, mixing on low speed to combine.
8. Step 8: Fold in the semisweet chocolate chips evenly throughout the batter.
9. Step 9: Pour the chocolate chip cookie filling into the cooled pie crust, spreading it evenly.
10. Step 10: Bake the pie in a 325°F oven for 40 to 50 minutes, watching carefully so it turns golden brown but remains gooey inside.

Tips & Variations

• For an extra rich crust, chill the dough for 30 minutes before baking.
• Try using a mix of dark and milk chocolate chips for varied chocolate flavor.
• Add chopped nuts like walnuts or pecans to the filling for added texture.
• If you prefer a less sweet crust, reduce the confectioners sugar slightly.

Storage

Store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds to restore the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid the pie becoming too salty.

How do I know when the pie is done baking?

The pie should be golden brown on top and set along the edges but still a bit gooey in the center. Avoid overbaking to keep that soft, pie-like texture.

Chocolate Chip Cookie Pie Recipe

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★★★★★

4.7 from 86 reviews

• Author: anna
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Chocolate Chip Cookie Pie combines the best of both worlds—a buttery shortbread crust base topped with a gooey, chocolate chip cookie filling. Baked to golden perfection, this dessert offers a rich and satisfying treat perfect for sharing with family and friends.

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Ingredients

Scale 1x2x3x

Shortbread Pie Crust

• 2 sticks unsalted butter, room temperature
• 2 cups all-purpose flour
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder

Chocolate Chip Cookie 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 extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips

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Instructions

1. Prepare Shortbread Pie Crust: Begin by beating the butter until it’s fluffy. Then, add the confectioners sugar and continue to mix well to combine.
2. Add Dry Ingredients: Gradually add the flour to the butter mixture and lightly mix. Next, incorporate the vanilla extract and baking powder, stirring until the mixture becomes crumbly.
3. Form Crust: Press the crumbly mixture evenly into a 9- or 10-inch pie dish, pressing it up the sides to form a neat crust.
4. Bake Crust: Place the pie crust in a preheated oven at 350°F (175°C) and bake for 10 minutes. Remove and let it cool completely before filling.
5. Make Cookie Pie Filling: Beat the butter with brown sugar and white sugar in a blender or mixer until light and fluffy.
6. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating thoroughly after each addition. Add the vanilla extract and salt, mixing to combine.
7. Mix Dry Ingredients & Chocolate Chips: Slowly add the flour while blending on low speed. Once combined, fold in the semisweet chocolate chips.
8. Fill Pie Crust: Pour the cookie batter evenly into the pre-baked shortbread crust, spreading gently with a spatula if needed.
9. Bake Pie: Bake the filled pie in an oven preheated to 325°F (163°C) for 40 to 50 minutes. Watch carefully to ensure the top is golden brown but the interior remains gooey and pie-like rather than fully set like a cookie.
10. Cool and Serve: Allow the pie to cool before slicing to ensure clean cuts and the filling sets slightly. Serve and enjoy!

Notes

• Ensure the butter for both crust and filling is at room temperature for proper mixing and texture.
• Do not over-bake the pie filling; it should stay gooey and soft inside, similar to a pudding or custard consistency.
• Using a 9- or 10-inch pie dish will work equally well; adjust baking times if needed.
• For extra texture, you can add chopped nuts to the filling if desired.
• This pie is best served slightly warm or at room temperature.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip cookie pie, dessert pie recipe, chocolate chip dessert, cookie pie, shortbread crust pie