Description
This decadent Chocolate Chip Cookie Pie combines a flaky homemade pie crust with a rich, gooey chocolate chip cookie filling. Baked to perfection, it offers the perfect balance of buttery crust and soft, melty chocolate chips, making it a delightful dessert for any occasion.
Ingredients
Pie Crust
- 1 & ¼ cups (150g) all-purpose flour, spooned and leveled
- ¼ teaspoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3 to 5 tablespoons ice cold water
Cookie Filling
- 2 large eggs, at room temperature
- ½ cup (100g) dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ¾ cup (90g) all-purpose flour, spooned and leveled
- 1 cup (170g) semi-sweet chocolate chips or chunks, plus more for topping
- 1 large egg + 1 tablespoon milk (for the egg wash)
Instructions
- Prepare the pie crust: In a large bowl, combine the flour, baking powder, sugar, salt, and cold cubed butter. Cut the butter into the dry ingredients using a fork or your fingers until the pieces are slightly larger than a pea to achieve a flaky crust.
- Add water to form dough: Mix in 3 tablespoons of ice-cold water. If the mixture is too dry, add additional cold water one tablespoon at a time until the dough holds together when pinched, though it may appear crumbly.
- Chill the dough: Shape the dough into a rough disk, wrap it in plastic wrap, and refrigerate for about 1 hour until firm.
- Prepare the pie pan: Butter the bottom and sides of a 9-inch pie pan. Metal pans are recommended for a crispier bottom crust and faster baking.
- Roll out the crust: Remove the chilled dough and roll it out on a lightly floured surface to about 2 to 3 inches larger than the pie pan and approximately ¼ inch thick.
- Fit crust into the pan: Carefully transfer the dough into the pie pan, pressing it to fit the bottom and sides. Trim or fold excess dough and crimp edges as desired for a rustic look.
- Freeze crust: Place the prepared crust into the freezer for 10 to 15 minutes while preparing the filling.
- Prepare cookie filling: In a mixing bowl, beat 2 large eggs with dark brown sugar and granulated sugar until combined. Add melted and cooled butter and vanilla extract and mix well.
- Add dry ingredients and chocolate chips: Gradually stir in the flour until just combined, then fold in 1 cup of semi-sweet chocolate chips or chunks.
- Fill the crust: Pour the cookie dough filling into the chilled pie crust and smooth the top. Optionally, sprinkle extra chocolate chips on top.
- Apply egg wash: Whisk 1 large egg with 1 tablespoon of milk and brush the edges of the crust for a golden finish.
- Bake the pie: Bake in a preheated oven at 350°F (175°C) for approximately 45 to 50 minutes or until the crust is golden and the filling is set but still soft in the center.
- Cool and serve: Allow the pie to cool completely before slicing to let the filling set properly. Serve as is or with a scoop of vanilla ice cream.
Notes
- The homemade pie crust can be substituted with store-bought pie dough for convenience.
- Chilling the dough is important to maintain flakiness and prevent shrinkage during baking.
- Metal pie pans bake faster and produce a crisper bottom crust, while glass or ceramic pans take longer.
- Ensure butter is cold when cutting into flour for best texture in dough.
- Let the pie cool completely before slicing to avoid a runny filling.
- Additional chocolate chips on top create extra gooey chocolate pockets.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
