Chocolate Chip Cookie Pie
This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups all-purpose flour
- ¼ tsp fine sea salt
- 1 Tablespoon granulated sugar
- ½ cup salted butter (chilled and diced into ½” cubes)
- 4 Tablespoons ice water
- 2 large eggs
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp pure vanilla extract
- ¾ cup* salted butter (melted)
- ½ cup all-purpose flour
- ½ tsp fine sea salt
- 1 cup semisweet chocolate chips
Instructions
- 1
Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
- 2
Add the butter and ice water and process until the ingredients start to stick together.
- 3
Dump the dough out onto a large surface and gather together and form a flat round disc.
- 4
Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
- 5
Preheat the oven to 350 degrees F.
- 6
After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
- 7
Gently place the crust into pie plate and crimp the edges.
- 8
Put the formed crust into the refrigerator to chill while you make the filling.
- 9
In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
- 10
Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
- 11
Then, beat in the melted butter until smooth.
- 12
Next, add the flour and sea salt and stir beat on medium speed until combined.
- 13
Stir in chocolate chips.
- 14
Pour the cookie filling into the prepared pie crust.
- 15
Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
- 16
Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
- 17
Let cool and serve slightly warm with vanilla ice cream.