Chocolate Chip Pie
Chocolate Chip Pie is one of my favorite pies ever and I can’t believe I haven’t shared it here yet. It’s basically a chocolate chip cookie in a pie but a little more gooey. I make this pie for Thanksgiving because it’s one of my kid’s favorite desserts.
CHOCOLATE CHIP PIE
Did you know that Steve Jobs wore the same thing every day? A black turtleneck and jeans. He had to make so many huge decisions in his day to day that he didn’t want what he was wearing to be one of them.
You know who else was/is known to wear the same thing every day? Einstein, Obama, and Mark Zuckerberg. Research shows that the act of making decisions degrades your ability to make further decisions (Forbes).
Knowing that explains a lot.
I will eat healthy all day long – start off with a protein shake, have a nice salad for lunch, fruit and veggies for snacks, and some protein based meal for dinner. Then, when my husband strolls in at 10:30 at night from a business trip with cookies the size of my outstretched hand, I devour 3 of them in less than a minute. I’ve used all of my self control by the end of the day.
Cookies are my ultimate weakness. Which is why this Chocolate Chip Cookie Pie recipe is one of my all-time favorites. The filling is made basically of cookie dough. Hello.
You must eat this warm with a big scoop of ice cream.
CAN I MAKE THIS WITHOUT NUTS?
You can make this with or without nuts depending on your preference.
CAN I FREEZE CHOCOLATE CHIP PIE?
Yes. It freezes well. To eat, thaw and heat in the oven at 350 degrees for ten minutes or in the microwave.
OTHER PIE RECIPES:
- Chocolate Pecan Pie
- Chocolate Cream Brownie Pie
- S’mores Pie
- Chicken Pot Pie
- Cherry Cheese Pie
- Banana Cream Pie
- Blueberry Custard Pie
Chocolate Chip Pie
This Chocolate Chip Pie is one of my favorite pies ever and I can't believe I haven't shared it here yet. It's basically a chocolate chip cookie in a pie but a little more gooey.
Ingredients
- 1 unbaked 9-inch deep dish pie pastry
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup butter, softened
- 1 cup Nestle semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts
Instructions
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Preheat oven to 325 degrees F.
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Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.
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Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.
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Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.
Recipe Notes
Source: Allrecipes
Everyone loves this our in my family.
I would like to make double the recipe for 2 pies but cook one right away and the other one the next day for another dinner. Can I leave it uncooked in the fridge for a day or should I cook it and just reheat?
You can totally leave it uncooked but it reheats very well so cooking ahead of time is very convenient.
I have no idea what the people who have complained about this recipe may have done wrong but I whipped this up for the first time tonight. Didn’t have a pie crust so made that first and while it chilled, I made the filling. While waiting for the dough to firm up a bit more, I popped the filling in the fridge for 15 min. Baked it for 55 min exactly and it was crunchy on top and gooey inside and it was definitely set. It is delicious. Added a scoop of vanilla bean on top. Great, easy recipe; just follow as is 🙂
Thanks Liz! I appreciate the feedback.
Oh snap, I put the choc chips and pecans in before beating in the butter, so I beat it all up together. I hope it still turns out ok. If not, I’ll try again. Thanks for the recipe!
Should be totally fine!
Could I use store bought cookie dough?
Sure! It’s not quite the same though.
Oh my goodness! Made this for a cookout….AMAZING! Everyone loved it. So easy to make and absolutely delicious! Thank you.
So glad you liked it.
I have now added an extra 40 minutes to the baking time, taking it out and checking it every ten minutes. Nothing but a gooey mess. I agree with the others who say there is something off in the recipe ingredients list. More flour? Less butter? Who knows? I just know I wasted a lot of ingredients and time trying to get this pie to come out to be edible. Recipe definitely needs some tweeking. Just wish I had read the comments before I baked the pie. Was looking forward to including this with our Easter dinner.
Sorry Sharon. There are also hundreds of people who have made this with success. I’m sorry yours did not turn out.
I doubled the recipe, was making 2 and accidentally didn’t add enough butter was 1/4 cup shy and I also added coconut, it set up great the coconut added a good texture.
I bet the coconut was great!
I don’t like pecans or walnuts. Could they be left out while otherwise following the recipe, or would it have to be adjusted?
Yes, you can leave them out!
Should the pie crust be defrosted?
I was skeptical. . . What a wonderful surprise!
Great!
Good morning. When you state “1 unbaked 9-inch deep dish pie pastry” will a graham cracker crust from the store work?
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You can totally use a graham cracker crust as an option.
I have made this every holiday now the past couple years because it’s always requested. I follow the recipe exactly and it turns out great everytime! Thank you.
You’re welcome! I love this one!
Can I use Graham
Cracker crust for choc chip pie
Of course! That would be a great option.
I’m confused, where does that topping that’s pictured come into the recipe?
There is no topping. While baking the chocolate chips kind of sink more to the bottom so you have a layer of chocolatey goodness and a top layer of more a buttery cookie texture. The tops browns a bit too.
I started to make this recipe but then noticed there was no baking soda or powder to make this rise up. Then I noticed the flour ratio seemed off as well. I checked the reviews thankfully and saw that many people had issues with this being gooey and not setting up. I decided to make a tried and true chocolate chip cookie bar recipe instead.
It’s supposed to be gooey. It’s a pie not a cookie.
I made this and the kids and I were looking forward to it because it looked so wonderful and smelled delicious. I thought after the hour had passed and the toothpick came out chocolatey, it might need a little more time. We let it cook 15 more minutes, let it cool, then cut into a very thin cookie layer with cookie batter soup. We kept baking, then checking, baking, then checking. Didn’t turn out. So disappointing 😞
Sorry Cassie!
Hundreds of people have made this and loved it. Could something possibly have gone wrong on your end? Too much butter?
Too much butter! I looked at an old cookbook that I had previously used, and it only called for 1 stick of butter. A big waste of walnuts, and other ingredients.
Sorry! We love it.
Hi!!! Would it be okay if you made two pies at the same time? This is our household favorite!! Comes out perfect everytime
Thank you! Yes, you can make two at a time!
Made this pie many times my family and friends just love it making one now. I have been making this pie since 1990 it’s a science to making you have to follow the recipe exactly even cooking it.
YEs totally!
I made this pie today. The only difference is I made a pie crust from scratch. I think that may have been a mistake? It boiled over and made a bit of a mess. That’s on me. My question is how deep is a deep dish pie crust? When you use a deep dish pie crust do you need to use a different type of pie pan? Does it make a difference if I used a glass pie dish? Would that have caused it to get too hot too fast and bubble over?
Once I saw that it was bubbling over o pulled it out of the oven, cleaned up the sides and edges and put it back in the oven. It still turned out really good. The top was caramely.
I will try this again around Christmas in think.
I made the recipe exactly as written and it was excellent. My guests loved it.
Yay!
Made it 3 times, would not firm up and gooey every time, I added extra flour this last time and finally came out well. So extra flour is the key.
I wonder if it could be an altitude issue? I live in South Dakota and want to make this, but I would hate to waste the ingredients if it’s an altitude problem. Maybe adding that extra flour might fix it.
This is THE best dessert!! Due to the comments, I used 3/4 cup of flour and added vanilla but kept everything else the same. It turned out great! Personally, I think beating the eggs long enough with a rotary beater is the secret to the layers and the slight crust on top.
Yes. Awesome tips!
I just made this pie on a whim! It was super easy and it’s really good! A lot of the comments say it’s gooey but I think it’s supposed to be. Ice cream is a MUST with this pie! Enjoy!
Thank you!
I used peanuts bc that’s all I had on hand and added a handful of mini marshmallows to make it a “rocky road” cookie pie. It needed a few more minutes in the oven as a result but was DELICIOUS 😋
Sounds like a great twist!
I tried this recipe and followed it to a T. However, it was a hot mess. Incredibly greasy, and definitely needs some modifications when it comes to the ingredients. I would recommend others add more flour or hold back on the butter. I cooked it for 1 hour and 30 minutes, and still would not keep any sort of consistency. I don’t think this is an oven difference thing, but rather an ingredient misshap. It went straight into the trash.
Sorry you felt this way. Hundreds of people have made this and loved it. Not sure what went wrong for you.
My daughter made this for her boyfriend’s family Christmas dinner and was told that it was the best dessert there! Needless to say, it was gone in no time!
Great recipe!