Oh, chocolate chip cookie pie, where have you been all of my life? Well, to confess, the recipe has been in my kitchen for over 25 years and we have been making chocolate chip cookie pie ever since. If you are one of those special people that enjoys warm slightly gooey chocolate chip cookies; this pie has your name all over it!
Every bite will remind you of warm chocolate chip cookies but with a softer texture, packed full of chocolate, walnuts and butter. While this blue ribbon winner is baking the butter bakes into the crust, making the crust tasty and buttery flaky. It can’t get much better than that.
Now, if you are needing to make this gluten free, easy peasy, just use my Gluten Free Flour Mix for the crust and the flour used in the filling. It bakes up the same and NO ONE will know it is gluten free, trust me.
You’re biggest decision will be “Do I use semi-sweet or milk chocolate chips?” I tend to lean towards milk chocolate, but please use your favorite. I have also used half peanut butter chips and chocolate chips, SO GOOD!
So, a tip about the filling, it takes 1 cup of melted butter (8 ounces or 2 cubes). It needs to cool a bit, so here is my method. Melt the butter in a covered microwave save bowl for 1 full minute on high. Take out from microwave, give it a stir, and let the rest melt on its own while you prepare crust and filling. Once you are ready to slowly blend your butter into the filling, it will be cooled just the right amount. It’s hard to believe there is a full half-pound of butter in there, but the proof is in the baking!
Now you have a wonderful warm slice of warm cookie pie heaven that is divine with or without ice cream.
Don’t forget to save that last slice for yourself, now that it’s autumn, your car is like a refrigerator; no one will look there.
Gooey Chocolate Chip Cookie Pie
Ingredients
Filling
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup pure cane sugar
- 1/2 cup pure cane dark brown sugar
- 1 cup melted butter, cooled
- 1 cup milk chocolate or semi sweet chocolate chips
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla
- 1 unbaked 9-inch pie shell
Pie Crust for one 9-inch single crust
- 1 cup flour
- 1/2 cup vegetable shortening
- 1 tablespoon sugar
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold water
Instructions
Pie Crust
- Mix all dry ingredients together. With a large fork cut in the shortening until crumbly.
- Pour in cold water all at once and give it 3 to 4 good stirs to form a dough ball.
- On a heavily floured surface roll out dough and place in 9-inch pie plate. Set aside for filling.
Filling and Baking
- Preheat oven to 325 degrees.
- Melt butter in microwave safe covered glass bowl for 1 minute, remove, give it stir, and let sit at room temp to finish melting as it cools.
- In a large bowl, beat eggs by hand with a whisk until full yolks & whites are fully incorporated. Stir in flour and sugars.
- Carefully and slowly blend in cooled melted butter with a whisk, don't go too fast or it will splash out.
- Stir in chocolate chips and nuts, and pour into the unbaked pie shell.
- Place a rimmed baking sheet on the oven rack below the pie as it is baking. Butter will sometimes bubble out towards the end of baking time and what a mess it will make in your oven.
- Bake 1 hour. Let cool about 30 min to 1 hour before serving. Best served warm.
Can you leave out the walnuts
YES! I am sometimes a “no nut” person! It will bake the same with or without nuts. Happy Baking!
Can you use store bought pie crust?
Absolutely, yes! Just place a parchment lined rimmed baking sheet on rack below to catch bubbling butter during baking!