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.
*Disclaimer: This post contains affiliate links.
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
best.dessert.ever. seriously. i discovered this recipe a month ago and have made it for my family three times already. divine.
I just took this out of the oven and can’t wait to eat it! Mine was a little runny the first time I took it out (probably because I accidentally melted the butter in the microwave instead of softening it), so I added a little bit of flour and mixed it right there in the pan. ten minutes more in the oven and now it looks perfect. just waiting for it to set and cool. thanks so much!
This is a wonderful recipe. Baked without the crust it is basically another wonderful, old-fashioned treat called congo bars–my mother and grandmother both made them–yum! I think this recipe has been on the back of the Nestle’s Chocolate Chips bag for years under the title Tollhouse Pie.
I LOVE your blog! I am so sad, though – my pie turned out runny too! I followed the recipe to a T (I think, anyway!) – except I left out the nuts. Could that have made the difference? One cup is an awful lot to leave out of a recipe that only consists of a total of a few cups of other ingredients. Maybe I should have substituted oatmeal or something? So sad. I’ll try again and report back if I learn anything…
I have not made this recipe yet, but when I make chocolate chip cookies and leave out the nuts I always add 1-2 tbs. of extra flour. You could also try using a little less butter. I usually only use 1/2 cup of butter when I’m making chocolate chip cookies and I think I might try that for this recipe.
Made 2 of these today, one for us and one for someone who just had a baby! It is delish and SO easy, will definitely be making this again! Thanks for sharing, love your blog!
I made this for a Sunday night dessert. I had to put it in the fridge for a little while to get the pie to be more solid. I served it with homemade ice cream. It was soo good!
I made these right after you posted them, and they were quite runny. I cooked them for an extra 15 minutes or so, until I was worried about the crust burning, and it was still quite runny. I live in UT, so maybe altitude played a factor like you said. Now that you updated it with the advice to put in a bit more flour, I am totally gonna give these another try!!! I have SOOO enjoyed making all the recipes in your cookbook, so much fun!
Should my pie crust be thawed??? Or is it okay to leave it frozen and fill it? Making this tomorrow and wasn’t sure on that part!
Oh my goodness, oh my goodness … look at all the yummy-ness. I have a feeling this pie will be a HUGE hit in my house. Thanks for such a easy peasy recipe. I’m a new follower : )
Thanks so much for all of your tips! This has already become a family favorite!