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
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
- Preheat oven to 325 degrees F.
- 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.
- 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
No way does this pie come out as firmly as pictured–I followed directions and ingredients and measurements exactly and the pie was a gooey mess. How do you manage to have visible chips left and a firm pie???
Reading the comments to try and figure out why my pie is still gooey after baking for 90 minutes and I think I figured it out. I’m going off of a printed recipe and the printed font tricked my eye into seeing 1 1-2 cup each of flour and sugar and brown sugar instead of 1/2 cup of each. I’m going to give up on this one and try again tomorrow with the correct amount of ingredients 😉
Oh no! I’m so sorry that happened Joy!
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.
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 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.
It is fabulous! Better than any chocolate chip cookie I’ve ber eaten.
Oh awesome!
Can this be made without the nuts?
Of course!
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.
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.
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!
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.
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.
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 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!!!
This was AMAZING !!! Followed directions exactly and was perfect !
So happy!
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.