This is one of those recipes that in my opinion, everyone needs in their repertoire (oh, automatic spell-check, how I love thee). It’s super fast to put together, chances are you have everything on hand already, and it’s a knock-it-out-of-the-ballpark for both kids and adults. This is my go-to dessert when I’m taking someone dinner after they’ve had a baby, or moved in to a new house, or just need some happiness on their doorstep. I also love that if you cheat and buy pie crusts, they come in 2-packs and it’s really easy to double so you can eat one and share one, or make 2 for a crowd. I’m sharing it today because it’s a perfect family Valentine’s Day treat!Also, in case you haven’t gathered, it’s like a hot mess of cookie dough in a pie crust. With ice cream on top. Can’t go wrong there. (If this is all seeming familiar, I did at one point make a bite-sized version, very similar to this). And now I’m thinking Pie in a Jar. Why haven’t I tried that before?!
This is about 10 times easier than making chocolate chip cookies. And chocolate chip cookies aren’t even hard! Start by beating a couple of eggs for about a minute.
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Add in some sugar (both brown and white, because let’s face it, 2 sugars are better than one) and a little flour.
When those are nice and smooth, mix in some butter. It’s important that your butter is soft. Not melted, but not sort-of soft. Just normal soft. Thoroughly soft. You could stir it with a spoon soft. You want it to blend right in to the mixture.
Once that’s smooth (seriously we’re only at about 1.5 minutes here) add in chocolate chips and some toasted nuts.
“Wait Sara, I hate nuts! My kids are allergic to nuts! I am morally opposed to nuts!” Good for you. Leave them out. We’re talking about gooey cookie dough-ish deliciousness here. Good with or without nuts people.
See that right there? That’s the point in which you dunk your finger in. I mean, a spoon. Whatever.
Pop that mixture into your pie crust. I’m lazy and bought mine at the store. Don’t tell Kate.
I keep disposable pie pans on hand just for this very recipe. You never know when you’ll need to take someone a cookie pie.
Bake it in the oven for about an hour.
I know what you’re thinking, not super impressive. Just wait. You will take one whiff and want to immediately dig a spoon into it. Don’t do it! First of all it’s not one of those desserts that you can totally pick the top off of and have no one notice (um…no I’ve never done that. Why would you assume such things??) More importantly, it really does need time to set up. It’s fantastic warm, but not piping hot. It will actually fall apart if you try to serve it too hot. So stick it on a cooling rack and be patient. Go write a letter, count to one thousand, or lock yourself in the bathroom and try to french braid your own hair.
It actually tastes quite different when it’s warm vs. completely cooled. When it’s warm, it melts the ice cream and it’s like eating a big bowl of half baked ooey-gooey cookie dough.
Exhibit A:
When it’s cooled you can pick up the slices like a cookie. It’s chewy and soft, with bits of crunchy, and sort of like an amazing bar cookie.
Exhibit B:
So. Good. Both ways. I actually think it tastes much less rich when it’s cool. Now go eat a cookie pie.
Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought.
- 2 large eggs
- 1/2 C flour
- 1/2 C white granulated sugar
- 1/2 C packed brown sugar
- 3/4 C real butter softened (1 1/2 sticks)
- 1 C chocolate chips semi-sweet or dark works best, you might find milk too sweet
- 1 C chopped pecans you are welcome to make it without nuts
- Vanilla ice cream or sweetened whipped cream for serving (a must! I prefer ice cream)
- Optional: chocolate sauce honestly, doesn't really need chocolate sauce, but it looks pretty!
Instructions
- Preheat oven to 325° F.
- Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
- Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
Notes
- *There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I've made a million of these and never had that happen so I honestly have no idea. The recipe is correct as written, it comes straight from Nestle! The only thing I can think of is that altitude might be a factor. One reader suggested adding 2 Tbs of flour if you're at a high altitude. If anyone finds that solves their problem, let me know!
Questions & Reviews
I am definitely going to try this.. and I might try adding some Skor pieces or something “caramely” of the sort…. YUMMY!
What do you think about adding toffee bits to the dough instead of the nuts? Would that be too sweet?
You know- I’m not sure about toffee just because toffee bits sometimes do really weird things in baked goods. They tend to melt into sugar and change the consistency of things like this. So you could try it, but I have a feeling it might not turn out like you imagine. If you do end up giving it a shot- let us know!
I made these and mine too turned out like cookie soup even with the warning to follow directions. But I think I know what happened! I didn’t soften my butter enough so that it actually creamed with the sugars. It was slightly chunky but it was too late to obviously melt it more. Then comes cookie soup! So be warned, make sure your butter is melted enough.
Made this last night and OH WOW…very good..very sweet…but very good!!
I think I know why some people’s pies are “runny”. I overbaked mine (or so I thought) at 7000 feet. Its definitely too dark on the top. Still, after complete cooling, did not set up to look like your photos. Is it possible, the runny pies are high altitude bakers who’ve not considered cutting the sugar? I think if I would’ve made some minor adjustments, it would’ve really helped. Just a thought…
PS It was absolutely delicious ANYWAY. My kids and I will not have a problem finishing it off, tomorrow!
Just tried it on Sunday. So easy and so good!! Brought it for dinner with friends and it was a huge hit.
Ok I want this so bad! I do have a question though. could you add some coconut to make it more like a magic bar, hello dolly bar, whatever you want to call them.. or do you think that would mess it up. I love this webite! It make me drool everytime Im on it!! xoxo
Being a novice gourmet chef (*wink*wink) I wanted to point out something that maybe was overlooked with those who said they had a runny center. At first I started to use the “cookie” paddle on my kitchen aid to beat the eggs (since this is a “cookie” pie). After a minute or so, I thought to myself that those eggs aren’t going to get “foamy”, just “beaten”! That’s when I changed to the “wisk” paddle, and lo and behold they started to foam (although, I think a more simplistic/visual term would be “frothy”). It makes sense that maybe the center wouldn’t set up if the eggs didn’t get their necessary bit of love in the beginning with the right paddle. Just a thought!
I was looking for an easy dessert to take to a work potluck tomorrow and this will work fabulously. Love your writing style by the way- I laugh my way through the deliciousness 🙂
This was one of my favorite choc chip pies. I could not stop eating till it was gone. Cant wait to make it again. A big hit here in our house. So easy to.