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 just thought you should know of the abomination I’m creating tonight. I’m taking the Pecan Gingersnap crust from that there White Chocolate Pumpkin Cheesecake and pairing it with this (and removing the pecans from the cookie part of THIS recipe).
I expect my face to fall off from deliciousness.
OK I think I have an answer to the runny cookie pie problem…at least what fixed my runny pie. The first pie I made came out runny just like everybody else’s. I made a second one a few days later but made two changes. I beat the eggs for a much longer time and then I let the butter soften at room temperature instead of the microwave. And my pie was perfect! I think letting the butter soften at room temp was the key. I hope it helps somebody else! It could not be any more delicious–my family loved it!
I just baked two of these pies for dessert for a dinner party we were invited to. Although I found the pie to be too sweet (I can’t believe that I found ANYTHING to be too sweet!!), the host of the dinner party LOVED it!!! He asked his wife to get the recipe from me!! 😉 Thanks again for sharing, and for having such a fun food blog!!
this was delicious!! is there anyway you can make sure the chocolate chips don’t sink to the bottom?
Another reason these could turn out runny, people are using melted butter instead of softened butter. I know this makes a difference in the cookies and also in my banana bread recipe.
omgee! made this over the weekend & it was absolutely to die for! the family loved it and it was DEVOURED. i swear there were actual moans of pleasure coming from people as they at it…lol! thanks for always giving the best recipes to us!! hugs!
Made it yesterday to bring to a dinner at our friends. We live at high altitude so I used an additional 2 tbs of flour. I used semi sweet chocolate chips, chopped pecans and threw in a dried fruit mix (1/2 cup) of cherries, blueberries and cranberries and served it with a small scoop of vanilla bean ice cream. It was amazing. I was hesitant to pull it out after the recommended time after all the runny comments so just to be sure let it go 1 hour 5 minutes and it was perfect. Will definitely make this again!!! Thanks!
I made this yesterday for a family event and it was a huge hit, especially with the kids. It was so easy to make – I almost felt like I was missing a step or something!
THANK YOU so much!!! My mom used to make this pie when I was younger, one year I asked her to make it in place of my birthday cake. I have been wanting to make one, but she is in a nursing home and we couldn’t find it in all her stuff. This will bring back some great memories.
I’m guessing this recipe needs light brown sugar instead of dark. I’ve made it a few times before and always used light but today I only had dark. The recipe didn’t specify but I have a runny pie and that’s the only difference from the times I made it and it was perfect.