Toll House Chocolate Chip Cookie Pie
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Who doesn’t love chocolate chip cookies? This chocolate chip cookie pie is like a big Toll House cookie baked in a pie crust. It’s rich, decadent, and delicious!
A girl can only go so long without baking and without an ooey, gooey, sinfully decadent dessert!! Apparently, 13 days and 3 hours is my limit!!
Seriously, I haven’t baked in what feels like forever!! As well, the only dessert I had was dried up cake, unless you count stealing my kids Halloween stash… However, I haven’t baked!! For me not baking would be like not running, I not be happy!
I gave in to my baking urges and baked pie!😋
Chocolate Chip Cookie Pie
If this dessert looks familiar to you, it’s much like a Toll House cookie pie. If you have never had it, you must make this immediately! I’ve been making this recipe since I was a teenager. Along with Sour Cream Pound Cake, they are two desserts that I made a lot as I was growing up.
This recipe is basically chocolate chip cookie dough baked in a pie crust. If you like soft cookies, you’ll love this recipe, because the pie is more gooey and soft. Also, they stay gooey and soft longer than cookies do.
As well, unlike cookies, you don’t have to chill the dough. You can bake the batter as soon as you get it mixed together.
You’ll also love these Edible Cookie Dough Bites and Cinnamon Pie.
I prefer it with pecans, but you can omit them. You can use other nuts like walnuts or almonds.
Also, I use a store-bought pie crust most of the time. Honestly, I don’t mind making pie crust. They’re really simple to make using a food processor. Try my Coconut Oil Pie Crust or my Never Fail Pie Crust. However, I can never get the edges to look pretty. What am I doing wrong?
For the chocolate chips, classically semi-sweet chocolate chips are used in chocolate chip cookies. Honestly, you can use your favorite chocolate. I like semi-sweet or dark chocolate chips in this recipe.
Chocolate Chip Cookie Pie Recipe FAQ
Here are answers to a couple of questions that I hear often…
Can I freeze cookie pie?
Yes! Just like chocolate chip cookie dough, this is a freezer-friendly dessert. Furthermore, you can bake and then freeze it. Another option, you can freeze, thaw, and then bake it.
Can I make a deep dish pie with a regular crust?
If you have a regular pie crust instead of a deep dish, reduce the chocolate chips and pecans. Therefore, you need 2/3 cup chocolate chips and 2/3 cup chopped pecans.
Additionally, reduce the cooking time to 27 to 30 minutes.
You can make my Never Fail Pastry Crust, or purchase a pie crust.
Prick the bottom with a fork so you don’t have a huge bubble in the middle. Next, bake it for 10 minutes at 350°.
Next, place the chocolate chips and pecans in the bottom of the pie dough.
Pour the filling over the pecans and chocolate chips and bake until golden brown!
If you like Chocolate Chip Cookie Pie, check these recipes out!
- Chocolate Chip Pan Cookies
- CINNAMON ROLL PIE
- Congo Squares
- Chocolate Oatmeal Toffee Cookies
- CARAMEL BROWNIES
- CHOCOLATE CHIP COOKIE DOUGH DIP
- BEST PECAN PIE CAKE
- Best Dark Chocolate Truffles Recipe
I originally published this on March 14, 2013. Recently, on March 14, 2020, I updated the photos and instructions with more details.
Chocolate Chip Cookie Pie
Ingredients
- 1 cup semi-sweet chocolate chips semi-sweet, dark, or milk chocolate – use what you have on hand or your favorite.
- 1 cup pecans chopped
- ⅓ cup butter melted
- 3/4 cup granulated sugar
- 1/2 cup self-rising flour
- 2 large eggs beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 1 regular pie crust or Never Fail Pastry Crust
Instructions
- Preheat oven to 350°F. Place pie crust in pan and crimp edges (if homemade), prick the bottom with a fork, Place the pie crust on a cookie sheet. Bake for 10 minutes. The crust will be lightly brown.
- Spread chocolate chips and pecans evenly in the bottom of the pie crust.
- Mix butter, sugar, flour, eggs, and vanilla until smooth. Pour over chips and nuts. Spread evenly. Bake 35 minutes. The top should be brown but the center will remain slightly 'jiggly'. It will set after it cools.
- Allow the pie to cool for 15 minutes before cutting.
- Great served with ice cream.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
gosh,I sure agree,wish I had this baking now.
Oh dear, this looks addicting! Had to pin it! It would be great if you would come share it at my Funday Sunday Link Party that will open this Saturday at http://www.the-crafty-cowgirl.com! Hope to see you there!
wow. That's interesting. Bet my family would love this. Would love to have you link this to my linky party. Best wishes, Linda
http://twosucculentsisters.blogspot.com/2013/01/finally-i-am-joining-our-party-giving.html
This reminds me of a chocolate chip pie my mom used to make though she never shared the recipe, and I don't even know what she called it. I've pinned this to try because it just looks too delicious not to!
Oh my heavens, I want that in my belly NOW!
This looks delicious!! I want some now!
This looks delicious. I'm pinning it for a later date!
I made this amazing pie too and it was so stinkin' good! 13 days is pretty good. I think my limit is less than that =o)
I had to copy this one…looks and sounds yummy!
I can't think of an alternative because adding raisins or something like that would change the texture, I believe. Doubling the chips would be A LOT of chips maybe an extra 1/2 cup.
NO Nuts or oatmeal, what else? 😉