Chocolate Chip Pie
Chocolate Chip Pie is one of my favorite pies ever. It’s basically a chocolate chip cookie in a pie with a flaky pie crust but a little more gooey. I make this easy pie recipe for Thanksgiving because it’s one of my kid’s favorite desserts.
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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.
Some people know this as the Nestle Toll House Chocolate Chip Pie classic recipe or Kentucky Derby Pie.
INGREDIENTS
This is made with simple ingredients.
- UNBAKED PIE SHELL – You can buy a frozen pie crust at the grocery store or make a homemade pie crust. You could also do a graham cracker crust.
- EGGS
- ALL-PURPOSE FLOUR
- GRANULATED SUGAR
- BROWN SUGAR
- PURE VANILLA EXTRACT
- BUTTER
- SEMI-SWEET CHOCOLATE CHIPS
- PECANS OR WALNUTS
- SCOOP OF VANILLA ICE CREAM – You must serve with this and whipped cream.
HOW TO MAKE THIS:
- Preheat oven to 325 degrees F.
- Beat eggs in large mixing bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, brown sugar, and vanilla. 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 the top of the pie is golden brown and a knife inserted halfway between edge and center comes out clean. You may want to make a aluminum foil tent over the pie dish towards the end so the crust doesn’t brown too much. Cool on wire rack. Serve warm with ice cream, whipped cream, or hot fudge.
You must eat this warm with a big scoop of ice cream. Of course it’s great at room temperature too.
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
- WP Recipe Maker #14383remove
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. Course: Dessert Cuisine: American Keyword: chocolate chip pie, chocolate chip pie recipe Prep Time: 10m Cook Time: 45m Total Time: 55m Yield: 8 servings Author: <a href=”https://www.the-girl-who-ate-everything.com/about-me/” target=”_self”>Christy Denney</a> – 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 – 1 teaspoon vanilla extract – 3/4 cup butter, softened – 1 cup Nestle semi-sweet chocolate chips – 1 cup chopped pecans or walnuts 1) Preheat oven to 325 degrees F. 2) Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, brown sugar, and vanilla. Beat in butter until combined. 3) Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick. 4) 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.
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?
“
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.
How can you rate it if you didn’t make it?
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!
Very dissappoined. Too heavy and has no taste except for the crust
Very disappointed. No taste
Iv been making this for 31 years now, my son was born with a heart defect, & spent 4 months in CICU… so I learned a “little” cooking & baking… I do not use toll house morsels or nuts (have my favorite brand morsels) and I put in the whole bag… 2 years ago I branched, and can now also do it sugar free.. Splenda makes brown sugar, and baking Splenda… iv been told they could not tell… gotta adjust baking time a bit… can pretty much make it in my sleep.. lol
One thing iv never done is refrigerate (so far so good… lol) … just wondering how long it “lasts”… we probably keep them too long.. but pop it in microwave for 10sec… presto.. I did learn something new.. about freezing.. ❤️
Yes, dangerous to know this recipe.
I am going to make this with my granddaughters this week. Can hardly wait to see how the family likes it.
Hope they love it!
Why did I not Get a response to my comment?
Do you need a pat on the head after insulting the cook??
Does the pie crust need to be defrosted?
Do you bake pie crust first then add filling?
I just used a frozen crust and did not defrost first, and it worked out great.
I don’t but I’m sure you could.
Nope!
My crust is frozen should I thaw first before making pie?
Not necessary!
Sooo good! I almost added a little vanilla Extract
Have you ever done that? I always put it in my choc chip cookies?
Yes, vanilla is always good!
I was looking for a recipe for a crust for this pie. Would any recipe work?
Yes, any pie crust recipe will work.
How would you adapt this recipe if you don’t use the nuts?
You don’t need to do anything special. Just don’t add them.
This looks amazing! I can’t wait to try it!
Hope you do!
Kentucky girl, here! This looks like a Derby pie to me… is there a difference?? It’s my fave, and SO EASY! I always double the recipe since it all gets mixed together. I keep one and give one away!
Great idea. I like how you think. Must be a Derby pie!
I love your recipes and think there is such a great variety. I am wondering how the pie turns out with what looks like a crust on the top and chocolate on the bottom if you mix them all together prior to baking?
Yes, it’s kind of like a cookie that makes it’s own outer crust.
I’ve just put mine in the oven! I made it for my son in law so fingers crossed.
Hope he loves it!
This pie is so good!!!! The only thing I added was vanilla extract!!!
My family loved it.
I mean vanilla is always a good thing.
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 [email protected]
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 do you need to refrigerate this pie if made the day before (Thanksgiving) or is it fine to leave at room temp?
I leave it at room temperature.
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.
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.
They look great!
THank you!
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!
This is the best pie I have ever eaten! Christy your a genius!
It’s honestly one of my favorites!
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!
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.
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!
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.
I just made this and oh my gosh ! It is soooo Goood ! Super easy to make – 👍
So glad you agree!
Made this without the pie shell, as a kind of cakey-thing and it was excellent!
Awesome!
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.
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!
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.
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.
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.
This recipe looks delicious. I’m thinking about adding another layer – maybe marshmallow or something.
Sounds like you can’t go wrong.
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 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.
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!
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.
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!!
Tried this recipe and it was divine!!! OMG so good.
Thanks!
I’m glad you agree!
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.
For sure – yum. Thank you.
You’re welcome!
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!
oh my word!! This looks so divine!!
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.
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.
Looks so..sweet! I think one slice would be enough for me 🙂
No way! Haha.
This looks so decadent!
Kari
http://www.sweetteasweetie.com
It is!