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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 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.
Nutritional Information
Enjoy!
Robyn xo
Hi Robyn! If I am making my own graham cracker crust, does it need to be baked 1st?
Hi Susan,
Yes, you’ll want to pre-bake the pie crust.
Made this yesterday. It is quite tasty. Did cook mine for 55 minutes. Next time I may go for an hour. Used an oreo cookie crust. Will cute back on the pecans. My husband loved that it tasted like a chocolate chip cookie:)
Wow is this delish! I love all things cookies and graham crackers so I knew I was going to love this. I made my own crust and used a disposable rectangle pan because I’m lazy. I used double the chocolate chips and no nuts because a few of my recipients have nut allergies. Absolutely scrumptious! I had to bake it about an hour. I’m going to eat one now. Be very jealous
i love this recipe
Chocolate chip cookies are my very favorite! Chocolate chip cookie…pie…WOW! You know I’m pinning it!
I love this recipe! We add a splash of cool whip on it and its heaven!
Hey Robyn!
I was wondering, do you have to do pecans?
You could substitute another nut in its place or just replace with more chocolate chips!
I saw that you told another commenter that she should pre-bake her graham cracker crust and am wondering why you haven’t made that clear in your recipe yet. Will it get too brown if already baked when rest of pie is baking?
I’m thinking she means if you make a homemade graham cracker crust….but I could be wrong.
I have made this over and over, adding Nutella/peanut butter/ different chips/nuts… Every time it’s fantastic!
Are the pecans chopped?
Do I bake the graham cracker crust prior to inserting the filling?
Thank you!
Well, you had me at chocolate chip cookie pie, my friend. Going to look for chocolate chips right this minute! 🙂 xo
I hope you enjoy it, Kate! Soooo good! Thanks! xo
Does this freeze well? Thinking of making for our beach house vacation. Tx!
Hi! Can I sub butter for oil? If so, how much oil?
I’ve not made it that way, Shalva, so I can’t say how it will turn out. Thanks!
Just made this CCC pie…..followed recipe–took pie out to cool on rack…when I cut into it …it was raw…popped it back into my oven (@350 for an additional 23 minutes) and it finally baked through–very good……….I was planning to make these for a fund-raiser at work–but now I am uncertain of the baking time and temp……..any suggestions?
I’m sorry your pie didn’t get completely done, Susanne. I’ve never had a problem with it not getting done when baked according to recipe, so I can’t be sure what happened. It should start to turn brown and then be set in center before removing from oven. Also I’m not sure if this is the case, but try to not open the oven door until you can see the top turning brown around the final baking time. I hope this helps. Thanks!
Hi Robyn, It is a mystery why my pie was not fully baked–so I researched on line and most other recipes tell the baker to bake for 55-60 minutes…? So I will try that today-keeping an eye on them via the window since I am Just about to bake 6 pies for my fundraiser–here goes nothing! 🙂
I omitted the nuts and left the amount of chocolate chips the same. It took 60 minutes at 325 rather than 35-40. Most other recipes like this I’ve looked at have had a baking time around 55-60 so I was surprised this was shorter and less surprised when it wasn’t close to done at 35 minutes. If I make it again, I would probably lessen the butter as it seems like a lot.
Super easy and tasty
Thanks for this delicious looking recipe, can’t wait to try it! Happy New Year 🥂
I hope you love it! xo
Mine is in the oven now and is no where near set at 40 minutes. I’m glad to see I’m not alone on that. I hope it cooks through soon so we can eat it!
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.