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.
I make this Chocolate Chip Pie for Thanksgiving because it’s one of my kid’s favorites.
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.
If you love this Chocolate Chip Pie recipe, you’ll love these pie recipes:
Chocolate Chip Pie
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
-
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.
-
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
This looks so decadent!
Kari
http://www.sweetteasweetie.com
It is!
Looks so..sweet! I think one slice would be enough for me 🙂
No way! Haha.
I have been meaning to find a recipe for this! A friend of mine years ago won a contest with a similar recipe and it was sooooo good. And I just heard about Steve Jobs and the clothes thing the other day. It reminded me of the capsule wardrobes that people are doing. I guess it makes sense! I wouldn’t pick a turtleneck though…
Especially not in Florida. I think I need to get an everyday outfit.
Gorgeous!! Chocolate chip cookie dough is one of the world’s perfect foods!
Christy I’ll be making this for Thanksgiving dinner in Ireland… my Irish husband is his children are still trying to understand how much DECADENCE is required to celebrate properly!
In that spirit, might I add that Chocolate sauce (as you’ve shown) is clearly required for this pie… and your fab recipe can be found at: https://www.the-girl-who-ate-everything.com/2010/06/chocolate-sauce-topping.html
As always, warm thanks, Michelle xx
Thank you! I actually just used some canned hot fudge but you’re right. That chocolate sauce would make it even better.
oh my word!! This looks so divine!!
I had to try this pie…AND my hubby REALLY liked this pie! I may just add one to our Thanksgiving Day spread and see what the family thinks. Just a tad different from the traditional flavors of pumpkin, pecan and apple pies I make. Thanks for the recipe.
You’re welcome. It’s good!
For sure – yum. Thank you.
You’re welcome!
Looks delicious! This may be a dumb question, but is there a second pie crust on top?
Not a stupid question. It’s just the crust of the dough baking in the filling. Not a second crust.
Tried this recipe and it was divine!!! OMG so good.
Thanks!
I’m glad you agree!
This looks amazing! If I want to make a regular sized pie (not a deep dish), how can I modify? Can I just halve the ingredients and decrease the bake time? Or should I just make it with a deep dish pie shell?
I’m planning on making this for Thanksgiving! Thanks for sharing!
I don’t think you will have enough batter if you half it. I would just make it normally and add as much batter as you can fit. It doesn’t rise a ton and should be fine.
I realize this comment was from a year ago – but I wanted to chime in and let you know what happens if you try to put all the batter into a regular (not deep dish) pie pan… the batter…goes…everywhere!! So unless you want your whole house to smell like it’s burning, don’t put all the batter in there! Oops! #neededtocleanmyovenanyway
Oh no! THanks for the update!!
1 star only!
Site only registered 5 star report – – definitely not!
Blah.. No flavor although looked tasty.
I even added vanilla as pre- baked dough was bland. Didn’t help.
Won’t make again.
Oh shoot! Sorry you didn’t enjoy it.
I’m gonna try it with chocolate chips and coconut.
Made this for a non-traditional Thanksgiving dessert and it was a huge hit! It’s already been requested for a family visit in a couple of weeks.
Glad you enjoyed it!
This looks so good! Can you freeze this? I need to have a dessert on hand for a Christmas get-together when I get back from traveling for my family’s Christmas.
Yes, this pie freezes great.
Hasn’t finished baking but my piecrust was much taller than the filling and it sort of collapsed into the pie. Not sure what I did wrong! The crust started out looking beautiful and I refrigerated it slightly before baking but I’m thinking there was more crust than filling so it was sort of melted.
Hmm. I definitely had a full pie pan and I used a deep dish. That’s odd.
This recipe looks delicious. I’m thinking about adding another layer – maybe marshmallow or something.
Sounds like you can’t go wrong.
Not to get political, but to compare obama to Steve jobs and Einstein made me laugh. Moving on, this looks DELICIOUS!!!!
Only in the fact that they are well known leaders and inventors. Haha. Just stating the facts. I’m not an Obama fan either – not to get political.
Followed the recipe, but added a bit more chocolate.
Any ideas why it might have net fully set?
It looks good, the crust is fine, tried it for 55 min & then 60 min.
Cooled it & went to cut it & it is runny …
Doesn’t taste bad
Thinking about refrigerating it
I am hoping I did not read the recipe wrong
Any tips or suggestions?
Shoot. just sounds like you may have needed to cook it a little longer. Every oven is different so I can’t be sure.
The recipe says that the batter will be thick. My batter is runny. Does it matter what butter you use? I used country crock original. Should I add more flour to thickening up?
Yes. It does matter what butter you use. Country Crock actually has a blend of oil in its buttery spreads which would make your batter extremely runny.
Thanks for such a great recipe. I made this for my family and we loved it. This chocolate chip pie is super easy and delicious. Thank you.
You’re welcome!
Hey! If you freeze the pie do you have to bake it again before you eat it? And if yes, for how long do you have to bake it?
Thanks
You don’t have to bake it again although I prefer it warm.
Made this without the pie shell, as a kind of cakey-thing and it was excellent!
Awesome!
I just made this and oh my gosh ! It is soooo Goood ! Super easy to make – 👍
So glad you agree!
My daughter has a nut allergy. I would love to make this but can I just eliminate the nuts? Or do I need to adjust the recipe? Thanks! Looks delicious!
You can absolutely leave them out without having to adjust anything.
Making this pie today, I bought by mistake , milk chocolate chips instead of semi sweet, hope this doesn’t make a difference..
Not at all. It will be a tad sweeter but should be great!
Hi!! I just made this pie….and, well, it doesn’t look right. The top of the pie is hardened but the inside is very gooey. I followed the instructions. What went wrong?
The top does create a crust and the inside should be gooey. If you let it sit it will stiffen up a bit.
Ok, I baked this for 60 min at 325 and I have a hot oven, but the knife check came out gooey. I ended up adding another 30 min of baking time and hoping when we cut it tomorrow with visitors that it won’t be runny. I kept checking it every 7-10 min, but every check was the same. Crust looks great though…
It will firm up after chilling. Hope it turned out!
This is the best pie I have ever eaten! Christy your a genius!
It’s honestly one of my favorites!
Wow, I made this pie yesterday and it is perfect. So decadent and delicious! The only thing I did was I added a little tiny bit of almond extract, because it’s my favorite flavor in a cookie. I will definitely make this again. Thanks for a great recipe !!!
You’re absolutely welcome!
They look great!
THank you!
Hi Christy! Can this sit in the fridge a bit before you bake it? Or will the crust get soggy?
Thanks!
Sure! You can let it sit.
Can this be made a few hours before baking? If so do I leave it out or in fridge?
If you’re waiting to bake it, store in the fridge. Once baked you can store on the counter.
Can I make the pie in the morning but not bake it till the afternoon? Wondered if it would make the crust soggy. Or can I bake it the day before and reheat it?
No you can totally do that. Although I would probably make the day before and reheat.
This was AMAZING !!! Followed directions exactly and was perfect !
So happy!
I make this pie with a chocolate graham cracker crust! The filling and crust kinda fuse together into a wonderful chocolate concoction when it cools! No, it’s not a deep dish. It’s always worked out!
Yum!!!
Hi Christy,
I want to make your chocolate chip pie for Thanksgiving and want to know your thoughts on substituting macadamia nuts for the pecans/walnuts? Thanks.
YESSSS! I had that combo recently and it was divine!
I was wondering , is this similar to a chocolate pecan pie ?
Yes, but with WAY less pecans. It’s more like a cookie dough pie.
Wondering if you could use a 10″ regular pan instead of a 9″ deep dish and how it would affect the baking time.
You would probably have to decrease the baking time a bit but it’s hard to say how much because I haven’t tried it. Just check the middle.
Looks like no vanilla extract in this chocolate chip cookie pie either. What have you all
Against vanilla extract? Huh?
It is the important ingredient in chocolate
Chip cookies that makes them really taste
good. All you need is 1 teaspoon of 100% pure vanilla extract, McCormick has the best
Vanilla extract on the market. I am going to find a way to put it in this recipe.
Let me know by e-mailing me at midnight0675@frontier.com
You can definitely add some vanilla into the mixture!
Ok, is this recipe call for 1 1/2 flour or 1/2 flour?
It’s only 1/2 cup of flour. It’s written correctly.
Hi! I am making this today and would like to serve at a party tomorrow evening. How do you suggest reheating? (time/temp/etc.)
350 for 10-15 minutes.
Can this be made without the nuts?
Of course!
It is fabulous! Better than any chocolate chip cookie I’ve ber eaten.
Oh awesome!
I baked mine for about 70 mins at 325 and it was still very gooey inside. We ate it and it was great (everyone loved it!) but next time I wonder if I need to increase temp to 350 and also length of baking. Either way it was very good and we enjoyed it with icecream, hot fudge sauce and whipped cream! Definitely something I will make again!
All ovens work differently so it’s possible you need more time.
Mine was very gooey, almost like it wasn’t done – and I cooked it an extra 10 minutes. Is is supposed to be that way.
Depends on your oven. If you need to add even more time you can. Did you try eating it hot? It will firm up at room temperature.
I am allergic to egg yolks. Is there a decent substitute for this recipe?
I’m not familiar with egg substitutes unfortunately but I’m sure there are some good ones out there.