A few Thanksgivings ago, my mom told me she tried a new pie recipe and that I just HAD to try it. The recipe was for this delicious Chocolate Chip Cookie Pie. Friends, this recipe is so easy! The steps and simpleness of it remind me of this Brown Butter Raspberry Pie. I love how sometimes the simplest recipes with the simplest ingredients can be the very best!
When she told me about this Chocolate Chip Cookie Pie recipe, she said it was absolute perfection served warm with a scoop of vanilla ice cream. It really is, but I gotta say, I love it cold, too. I don’t think there is a wrong way to eat this. It’s so chocolate-y and such a great texture!
Don’t wait for Thanksgiving to give this delicious dessert a try. It’s sooooo simple to make and is the perfect dessert for any occasion, even if the occasion is you wanting to eat a giant cookie that just happens to be baked into a pie crust. 🙂
More Simple Pie Recipes You’ll Love!
- Peanut Butter Cookie Pie
- Easy No-bake Peanut Butter Pie
- Oatmeal Pie {Tastes like Pecan Pie}
- Key Lime Pie
- Brown Butter Raspberry Pie
- Creamy Pumpkin Pie
How to Make Chocolate Chip Cookie Pie
- Preheat oven to 325 degrees.
- In a medium sized mixing bowl, use your hand mixer or a whisk to beat the eggs for one minute or until they are looking foamy.
- Mix in the all-purpose flour, the granulated sugar, the brown sugar, and the pinch of salt.
- Next, mix in the melted butter.
- Once the melted butter is mixed in completely, stir in the chocolate chips and chopped nuts.
- Pour batter into the unbaked pie shell and place in the 325 degree oven.
- Bake at 325 degrees for 50-60 minutes. The pie will still be slightly wiggly in the center but will be nicely browned on top. Allow pie to cool on a wire wrack.
- Pie can be made up to two days ahead. Cover and refrigerate until ready to serve. If you want to warm it back up, put it in a 225- 250-degree oven for 10-15 minutes right before serving.
If you’re looking for more Great recipes for Thanksgiving, check out my THANKSGIVING MENU GUIDE!
Frequently Asked Questions about Chocolate Chip Cookie Pie…
Should I Use MILK CHOCOLATE CHIPS or Semi-Sweet chocolate chips in this recipe?
You can use whichever type of chocolate chips you prefer, but the recipe is meant to be made with semi-sweet chocolate chips. If you don’t like semi-sweet chocolate chips, using milk chocolate chips will still yield you a delicious pie!
What type of nuts work best in this recipe?
The original Nestle Chocolate Chip Cookie Pie recipe calls for 1 cup of chopped walnuts, but if you don’t like walnuts, pecans are a great option. The other option is to leave the nuts out entirely. If you do leave the nuts out, I suggest adding 1/2 cup extra chocolate chips.
Is it okay if I leave the nuts out?
Yes, it is absolutely okay to leave the nuts out of this Chocolate Chip Cookie Pie. You can also use less than the recipe calls for. Sometimes I just throw in a handful instead of a full cup. If you choose not to use the nuts at all, I suggest adding about a 1/2 cup more of chocolate chips.
Can i make this chocolate chip cookie pie without crust?
Technically you could, but I don’t suggest it. As you can see in the pictures, the chocolate chips have a tendency to settle at the bottom. The crust acts as a barrier, which is important for keeping it from turning into a melty chocolate mess instead of a slice of pie.
Does this pie need to be REFRIGERATED?
It doesn’t have to be refrigerated, but it will stay fresh longer if refrigerated.
What is the best way to serve Chocolate Chip Cookie Pie?
Warm with a scoop of vanilla ice cream is delicious…but honestly, it is also really good cold or at room temperature. Basically, there just isn’t a bad way to eat this Chocolate Chip Cookie Pie.
Can I use a frozen pie crust shell?
Yes. That is actually my favorite way to make this pie. Comes together so fast, and I love that the frozen shells come in their own pie tin.
Can I make this pie ahead of time?
Yes. This is especially helpful around holidays like Thanksgiving when you are doing so much prep work for a big meal. This pie can be made two days in advance. Keep it covered and refrigerated until you need to serve it. If you want to serve it warm, put it in a 225- 250-degree oven for 10-15 minutes right before you plan to serve it.
Baker’s Tools:
More recipes for chocolate lovers!
- 1 unbaked 9.5 inch pie shell (store-bought or homemade)
- 2 eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- Pinch of salt (I prefer course sea salt.)
- ¾ cup salted butter, melted and cooled to room temperature
- 1 heaping cup semi-sweet chocolate chips
- ½- 1 cup chopped nuts, walnuts or pecans (optional)
- Preheat oven to 325 degrees.
- In a medium sized mixing bowl, use a hand mixer or a whisk to beat the eggs for one minute or until they are looking foamy.
- Mix in the all-purpose flour, the granulated sugar, the brown sugar, and the pinch of salt.
- Next, mix in the melted butter.
- Once the melted butter is mixed in completely, stir in the chocolate chips and chopped nuts.
- Pour batter into the unbaked pie shell and place in the 325-degree oven.
- Bake at 325 degrees for 50-60 minutes. The pie will still be slightly wiggly in the center but will be nicely browned on top. Allow pie to cool on a wire wrack.
- Pie can be made up to two days ahead. Cover and refrigerate until ready to serve. If you want to warm it back up, put it in a 225- 250-degree oven for 10-15 minutes right before serving.
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