Chocolate Chip Pie

This chocolate chip pie makes the perfect dessert and tastes just like a giant cookie baked into a flaky crust.

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This chocolate chip pie means you don’t have to decide between two favorite desserts; you can have them both! The combination of brown sugar and butter to create the cookie base is irresistible, while the chocolate chips add a delicious richness, and the buttery pie crust takes this dessert to another level.

Chocolate Chip Pie Ingredients

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Every bite is blissful, with layers of delicious sugary crust and a warm filling made of comforting brown sugar and semi-sweet chocolate chips.

The chips provide bursts of intense sweetness that are complemented perfectly by the mellow caramel-y goodness of brown sugar.

The texture of this pie is soft yet slightly crunchy from the pieces of nutty walnuts that add richness to every single bite.

To make this yummy dessert, you’ll need:

• 1 (9-inch) unbaked pie crust
• ½ cup of all-purpose flour
• ½ teaspoon of baking soda
• 2 large eggs, room temperature
• ½ cup of salted butter, softened
• ¾ cup of granulated sugar
• ¼ cup of packed light brown sugar
• 2 teaspoons of vanilla extract
• ½ cup of semi-sweet chocolate chips
• ½ cup of chopped walnuts or pecans (optional)

PRO TIP:

If you do not use nuts, you can increase the chocolate chips up to 1 cup.

Substitutions And Additions

PIE CRUST: You can use a homemade or store-bought pie crust for this great recipe.

CHOCOLATE CHIPS: You could change up the type of chocolate chips you use in this recipe, depending on your preference. Milk chocolate chips, dark chocolate chips, or even peanut butter chips would be tasty in this easy pie recipe.

NUTS: To add a delightful crunch and nutty flavor, consider tossing some chopped nuts into the mix. Walnuts, pecans, almonds, and hazelnuts all work wonderfully.

How To Make This Chocolate Chip Pie Recipe

This pie comes together quickly, especially since we are using a store-bought pie shell.

You’ll mix up the pie filling ingredients before spreading the mixture into the pie shell. Bake until the center is set and the top is slightly golden brown.

The hardest part will be deciding whether to serve the pie warm or cold!

Follow our step-by-step instructions below.

STEP ONE: Preheat the oven to 325°F. Place the unbaked pie shell in the freezer to chill while preparing the rest of the pie.

STEP TWO: Whisk together the flour and baking soda in a small bowl and set aside.

STEP THREE: In a large mixing bowl, beat eggs with a whisk attachment until very foamy.

Beat in the softened butter, granulated sugar, brown sugar, and vanilla, scraping down the sides and bottom of the bowl until the ingredients are well combined. Add the flour mixture and beat until combined.

STEP FOUR: Fold in the chocolate chips and chopped nuts.

STEP FIVE: Spread the batter in the pie crust.

STEP SIX: Bake for 45 to 50 minutes, or until the center is only slightly jiggly and the top of the pie is golden brown.

STEP SEVEN: Allow the pie to cool for 30 minutes or more before slicing and serving. Or you can also allow the pie to cool completely.

How To Serve

This chocolate chip cookie pie recipe is best served with a big scoop of vanilla ice cream and a drizzle of hot fudge or caramel sauce on top.

Add a homemade hot chocolate to drink with this decadent dessert.

For something light to wash it down, pair it with a glass of cold milk or a refreshing iced tea.

For more delicious pie recipes, our chess pie and custard pie are two classic choices.

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Storage

Whether you plan to make it ahead for a special occasion or have leftovers to save for later, here’s everything you need to know about storing this delectable dessert.

MAKE AHEAD: If you want to get a head start on dessert prep, you can absolutely make this chocolate chip pie ahead of time. Once the pie has cooled completely, tightly wrap it in plastic wrap or aluminum foil.

Then, place it in an airtight container or resealable plastic bag to prevent any potential freezer burn. It can be stored in the freezer for up to 2-3 days before serving.

ON THE COUNTER: Store this delicious dessert covered lightly with plastic wrap at room temperature for 3 to 4 days.

IN THE FREEZER: This chocolate chip cookie pie can be frozen for up to two months. Cover it with aluminum foil and then put the pie into a Ziploc freezer bag.

Make sure to label the bag with the date so that you enjoy it while it is at its best.

This chocolate chip pie has a texture very similar to a pecan pie and features a flaky pie crust with a gooey chocolate chip cookie baked on top. This treat is easy to make and tastes amazing!

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Chocolate Chip Pie

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This chocolate chip pie makes the perfect dessert and tastes just like a giant cookie baked into a flaky crust.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

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Ingredients

  

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• 9 inches unbaked pie crust
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• 2 large eggs, room temperature
• ½ cup salted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 teaspoons vanilla extract
• ½ cup semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans, optional

Instructions

 

• Preheat oven to 325°F. Place the unbaked pie crust in the freezer to chill while preparing the rest of the pie.
• In a small bowl, whisk together the flour and baking soda and set aside.
• In a large mixing bowl, beat eggs with a whisk attachment until very foamy. Beat in the butter, granulated sugar, brown sugar, and vanilla, scraping down the sides and bottom of the bowl, until the ingredients are well combined. Add the flour mixture and beat until combined.
• Fold in the chocolate chips and chopped nuts.
• Scrape the batter into the pie crust.
• Bake for 45 to 50 minutes, or until the center is only slightly jiggly and the top of the pie is golden brown.
• Allow pie to cool for 30 minutes or more before slicing and serving. You can also allow the pie to cool completely. Serve with vanilla ice cream and chocolate sauce.

Notes

• Placing the pie crust in the freezer for 10 to 15 minutes before baking will help it to cook lightly and not become too dark during baking.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.
• The color of the pie top will continue to deepen as the pie cools. Remove it from the oven while the center is still slightly jiggly. The pie will set as it cools.
• If you do not use nuts, you can increase the chocolate chips up to 1 cup.

Nutrition

Calories: 370kcal | Carbohydrates: 40g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 193mg | Potassium: 132mg | Fiber: 2g | Sugar: 30g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg

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