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 made this one snowy night for my Guys(my husband and 6 yr old) it was great.I uses white chocolate and dark chocolate because my little guy is allergic to nuts. Next time I’ll use the deep dish pie shell so I won’t have the overflow . Saying that this is going to be made over and over in my household.
Made your pie yesterday. The kids loved it for dessert last night. I did too and then again this morning for breakfast before my work out and then again for bruch after I got home. YUM!! I might have another piece before dinner.
I’m making this tonight and after reading the comments through I went to the nestle site to see if there were any tips there about runny pie….the very first thing I noticed is that they specifically say that if you are using a frozen pie crust, make sure it is thawed first….this temperature difference (from putting the batter in a frozen crust) could drastically affect the “done ness” of the pie. Thanks for the recipe, I can’t wait to try it out!!
PS: I hope this isn’t a duplicate comment/tip…. I did my best to read through most of the comments. 🙂
I made my pie, and it overflowed quite a bit in the oven. So I googled the recipe and read it on the Nestle website too. It also says to use a DEEP DISH pie crust, which I didn’t know about. But I did notice just now a couple of comments above that say to do that.
Made this for dessert tonight, and it was awesome! Thank you for the wonderful recipe!
Loved this so easy and simple and delicious
Make sure to let sit for about 20-30 min no poking or prodding because it will be like butter SOUP!!! On the inside If you don’t.
I made this, but sadly didn’t get to have a very big piece. I took it to a church function and it was inhaled in minutes. Everyone raved. Looking forward to a bigger piece tomorrow when I make it for Thanksgiving!
if you get an Oreo crust from the store, the premade crust, it just adds to the amazing ness. My mom and I have been making this pie for about 5 years now.
This is an all time favorite in our family for years…my recipe says to melt the butter and cool it to room temperature…this is how I’ve always made it and have never had it turn out runny! My question is about freezing these pies…I am making 16 of them for my daughter’s open house! The only request she made for her open house was to have chocolate chip pies instead of a cake!!!
I’ve had my eye on this pie for a while on my pinterest board. Finally tonight I made it and it was pretty….bland. I followed the recipe to a T and it was terribly runny, even after an hour of cooking. I didn’t want to cook it much longer because the pie was already pretty baked around the edges. Before I placed the pie filling in the oven I found it to be kinda bland (I usually can eat an entire tub of cookie dough so I figured I this would be similar in taste and it wasn’t). Wasn’t very impressed. Maybe one day I can try it again but the fact that other’s had the same problem makes me not want to waste my money on a medicore dessert.
I certainly don’t mean to be rude in any way and if any other people have the same problem please let me know what you did to change it.
It was a rainy cold day today, my husband begged me to bake something, of course I came to YOU to find a recipe and wow oh wow did I find A RECIPE! Not only was this SO EASY, but I had EVERYTHING on hand…now the best part…AMAZING. SERIOUSLY?! SO SIMPLE SO GOOD! Thank you guys for being the best!