Chocolate Chip Cookie Pie

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This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Also known as toll house pie, it’s best served warm with vanilla ice cream!

a sice of Chocolate Chip Cookie Pie on a plate with a scoop of vanilla ice cream


In this recipe – pie and chocolate chip cookies join forces to make this irresistibly chocolate chip cookie pie (known to some as toll house pie).

A gooey chocolate chip cookie filling is baked in a buttery pie crust for an absolutely show-stopping treat.

Serve it warm with homemade vanilla ice cream or a dollop of whipped cream for true dessert nirvana.

Chocolate Chip Cookie Pie with vanilla ice cream and chocolate sauce
overhead photo of the ingredients in this Chocolate Chip Cookie Pie recipe
  • For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
  • Eggs. I don’t recommend substitutions for the eggs.
  • Granulated sugar. White sugar or organic cane sugar are both great choices.
  • Light brown sugar. For a richer, molasses taste use dark brown sugar.
  • Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
  • Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
  • All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
  • Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.
Chocolate Chip Cookie Pie with two slices cut out and vanilla ice cream & chocolate sauce on top

Let’s walk through the steps of this recipe together, and don’t forget to watch the video.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

two photos showing how to make pie crust in a food processor for this cookie pie recipe.

Then, add the butter and ice water and process until the ingredients start to stick together.

two photos showing how to make pie crust in a food processor for this cookie pie recipe.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

two photos showing how to make pie crust in a food processor for this cookie pie recipe.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

pie crust wrapped in saran wrap to chill

Roll out the Pie dough

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.  

pie crust being rolled out with a wooden rolling pin

Then, gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.

two photos showing how to make pie crust in a food processor for this cookie pie recipe - forming it into the pie dish.

Make the cookie pie filling

Once the crust is prepared, it’s time to make the filling! Begin by using a Use a standing mixer fitted with the wire whisk attachment or a handheld mixer to beat the eggs for 1 minute, or until light and foamy.

two photos showing how to make cookie pie - beating eggs until foamy

Then, add the vanilla, brown sugar and white sugar and beat for 2 minutes.

two photos showing how to make cookie pie - adding brown and white sugar

Next, beat in the melted butter until smooth.

two photos showing how to make cookie pie - adding butter

Then, add the flour and sea salt and stir beat on medium speed until combined.

two photos showing how to make cookie pie - adding dry ingredients to the wet ingredients

Finally, stir in the chocolate chips until they are evenly distributed throughout the batter.

two photos showing how to make cookie pie - stirring in chocolate chips

Assemble & Bake

Pour the cookie pie filling into the prepared pie crust.

chocolate chip cookie pie in a pie dish before baking

Then, place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).

a pie crust shield being put over chocolate chip cookie pie in a pie dish before baking

Bake the chocolate chip cookie pie on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean).

Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.

chocolate chip cookie pie in a pie dish after baking

Serve

Let the pie cool and serve slightly warm with vanilla ice cream. If it seems a little jiggly when it first comes out of the oven, rest assured that it firms up as it cools.

Chocolate Chip Cookie Pie in a pie dish with slices cut out and vanilla ice cream and chocolate sauce on top

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

a slice of Chocolate Chip Cookie Pie on a plate with vanilla ice cream

Recipe FAQs

How do you know when cookie pie is done?

It should be set on top, very slightly jiggly, and a cake tester inserted in the middle will come out clean or with a few moist crumbs.

Can you reheat Cookie Pie?

Yes. For the best results reheat it in the oven set to warm in a covered baking dish. You can also microwave it for about 15-30 seconds or until warmed through.

Can I double this recipe?

Yes, double it and bake in two round pie dishes.

a fork taking a bite of Chocolate Chip Cookie Pie on a plate with vanilla ice cream

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Chocolate Chip Cookie Pie
 Recipe

Laura
This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.
5 from 1 vote
Course Dessert, pie
Cuisine American
Servings 12 Servings
Calories 423
Prep Time20 minutes
Cook Time45 minutes
Chilling (Pie Crust)1 hour
Total Time2 hours 5 minutes

Ingredients 
 

Crust

Cookie Pie Filling

Instructions 

Make the pie crust**

  • Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
  • Add the butter and ice water and process until the ingredients start to stick together.
  • Dump the dough out onto a large surface and gather together and form a flat round disc.
  • Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F.
  • After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
  • Gently place the crust into pie plate and crimp the edges.
  • Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie filling

  • In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
  • Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
  • Then, beat in the melted butter until smooth.
  • Next, add the flour and sea salt and stir beat on medium speed until combined.
  • Stir in chocolate chips.

Assemble & Bake

  • Pour the cookie filling into the prepared pie crust.
  • Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
  • Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
  • Let cool and serve slightly warm with vanilla ice cream.

Video

Notes

*¾ salted butter equals 12 Tablespoons. 
* *You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.
Ingredient Substitutions/Notes
For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
  • Eggs. I don’t recommend substitutions for the eggs.
  • Granulated sugar. White sugar or organic cane sugar are both great choices.
  • Light brown sugar. For a richer, molasses taste use dark brown sugar.
  • Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
  • Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
  • All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
  • Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.
Store/freeze
Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat
Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 314mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 638IU | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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1 Comment

  1. Have you ever tried – or is there a way to make this with a chocolate crust? Maybe a brownie crust or could you use a chocolate graham cracker crust? Since it has to bake with the chocolate chip pie in it, I didn’t know if the chocolate graham cracker crust would work.