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.
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/NotesFor 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/freezeStore leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.ReheatReheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!