This Chocolate Chip Cookie Pie is such an easy, delicious pie recipe that everyone loves! Tastes like a favorite chocolate chip cookie, it’s always a perfect dessert!
This Chocolate Chip Cookie Pie is seriously one of those recipes you’ll make, fall in love with, and turn around and make as soon as that pie has been gobbled up. Which will probably be sooner than you think.
It’s filled with chocolate chips and soft like the perfect chocolate chip cookie! Always a hit with both kids and adults, it is such an easy and scrumptious dessert!
Chocolate Chip Cookie Pie
This recipe comes to me from my sister-in-law, Karen, nicknamed KK by the kids since they began babbling as babies. I’m glad she shared this delicious pie recipe because, seriously, what’s not to love about this pie?!
It is one of those easy desserts that you can make in a jiffy and it disappears just as fast! So, if you are looking for a simple pie recipe that everyone will love, this pie definitely needs to be in your life!
How to Make Chocolate Chip Cookie Pie
First, preheat the oven to 325 degrees Fahrenheit.
Mix together the eggs, sugar, flour and vanilla until the ingredients are just well combined. Then stir in the melted butter, followed by the chocolate chips and then the pecans.
Pour the mixture into the graham cracker crust and place the pie into the preheated oven.
Bake for 35 to 40 minutes, until the pie is lightly browned and set in the center. Then, remove the pie from the oven and let cool completely.
Slice and serve. It’s also delicious served warm with a scoop of vanilla ice cream on top. Enjoy!
Here’s KK’s Chocolate Chip Cookie Pie recipe. Make it soon. I think you’ll love it too!
KK’s Chocolate Chip Cookie Pie Recipe
Ingredients
- 1 graham cracker crust
- 2 large eggs, lightly beaten
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 cup chocolate chips
- 1 cup pecans
- 1 pinch kosher salt
Instructions
- Preheat oven to 325º F.
- Mix together eggs, sugar, flour and vanilla until just well-combined. Stir in melted butter followed by chocolate chips and pecans. Pour mixture into graham cracker crust and place into oven.
- Bake 35-40 minutes, until pie has lightly browned and set in the center. Remove from the oven and allow to cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Robyn: My family would love this pie! I know you haven’t made it this way, but with your baking experience, what are your thoughts if I used a low-carb flour (almond or coconut) instead of regular AP and used Stevia or Monkfruit sweetener instead of white sugar ( I have a family member who is a diabetic II), shouldn’t it still be good?? Thanks much!
I’m sorry, Debra, but I have not tried making this pie with those ingredients so I can’t tell you how it would turn out. If you try it, let me know if it worked for you. Thanks!
The serving size is given as 1g online. This must be a typo, since it is much too small. What is the actual serving size intended?
There are 8 servings to the pie. One serving would one slice of pie, not 8 grams. Hope you enjoy the pie. Enjoy!
ROBYN,,,,, These are what I ask about before, just like the ones my Mother use to make but she did them in 9 X 13 and used a packed crust,,what kind I don’t know, but when I find the recipe I’ll post it,,,,Also had a meringue top that when she baked it it came out light brown and airy, center was chewy and yummy
ROBYN – about the pecans, whole, half or chopped. Please clarify, thanks.
It is 1 cup chopped pecans, Virginia. Hope you enjoy the pie!
Robyn … I’d like to try this recipe with your shortbread crust instead. Would I need to bake the crust before adding the chocolate chip filling? Or could I bake them both together? Any insight you could give would be greatly appreciated. Thank you …
I haven’t tried that, Ruth, so I’m not sure how it would turn out.
Thanks, Robyn and KK! This is just what I was looking for to have after Christmas Eve dinner. I was surprised, after searching the Internet, that it was hard or nearly impossible to find a recipe for a cookie baked in a graham crust (which I happen to have in my pantry!) I was thinking about experimenting on my own and then I found your recipe.
I need to switch out the chocolate chips for peanut butter chips (we have one non-chocolate eater in the family), but I think it will be wonderful.
Thanks so much.
Hope you and your family enjoy the cookie pie, Christine.
Hi
Can i use a chocolae graham cracker crust for this recipe
Also can i substitute oil for butter
Thanks
This recipe tasted delicious, but it wasn’t fully baked. We still ate it, but wondering about the time. I see other people had the same problem. Making it again tomorrow for a friend. How long should I bake it?
Angela, I’m sorry your pie was not fully baked. I have never had to bake this more than 40 minutes so I don’t know why yours was not. I would bake 5 or 10 more minutes, according to the level of doneness it was when you baked it.
I was wondering what size pie pan you recommend. I’ve made this recipe several times (great taste) but it’s been a bit undercooked inside at times. We liked it anyway but it would be helpful to know what size pie pan you used to get the desired “doneness” in 40 minutes. I have three sizes of pie pans.
Libby, I use an 8-inch pie plate for this pie. I’m sorry yours was undercooked in the middle. The pie should be lightly browned and set in the middle when it is done. This pie is cooked thoroughly in my oven in about 40 minutes. It may take longer in some ovens to cook than it does mine.