Ooey Gooey Chocolate Chip Cookie Pie Recipe
Flaky pie crust with gooey cookie dough filling — this chocolate chip cookie pie is a show stopper!
Chocolate chip cookie pie is a classic in the dessert world. The combination of buttery pastry, melted chocolate, and gooey cookie dough is pretty darn irresistible. The original recipe comes from Nestle Tollhouse, and has been around for years.
Except I and a not-insignificant amount of commenters can’t make the original recipe work. Everytime I’ve tried it, I get greasy butter soup. Not ooey gooey, soupy. Judging from the comments, there are others with my difficulties.
Enter this recipe — I took the classic recipe and tweaked it. I’s still a giant chocolate chip cookie in pie form, but, at least for me, it’s no longer swimming in melted butter. If you have struggled with making Nestle Toll House chocolate chip pie, maybe give this recipe a try. I hope you find the same success I did.
Ingredients
This recipe uses the same simple ingredients as the classic Nestle Tollhouse recipe, but with different quantities. I do not recommend making substitutes for in this recipe.
- Pie Crust: You can use frozen, refrigerated, or homemade pie crust. If you use frozen pie crust, make sure the crust is completely thawed before baking.
- Eggs: You will need 2 large eggs for this recipe. Do not sub the eggs with any of the traditional substitutes.
- Flour: This recipe uses all-purpose flour.
- Sugar: White and brown sugar are both used. You need both to get the right consistency.
- Butter: You can use either salted or unsalted butter in this recipe, but make sure that the butter is softened before you start. If you use salted butter, omit the salt. Do NOT use margarine. I’m usually very pro-margarine, but it makes this recipe a soupy mess!
- Vanilla Extract: This adds depth of flavor. This is one ingredient you can sub — almond extract or butter flavoring are both great!
- Salt: Salt enhances the other flavors. If you’re using salted butter, omit this.
- Chocolate Chips: I like semisweet chocolate chips in this recipe, but you also use milk chocolate chips, dark chocolate chips, mini chocolate chips, or even peanut butter chips!
Instructions
Step 1 | Prep the Crust
Let’s start this pie off right with a solid foundation! Unroll your store-bought pie crust (or roll your homemade crust out to fit a 9 in deep dish pie pan).
Place the crust on the bottom of the pie plate and press it down. The pie dish you use needs to be reasonably deep since the cookie dough filling rises in the oven. We don’t want spillage!
Crimp the crust around the edges. I learned so much about how to properly crimp crust from this video — give it a gander if you’re not feeling confident in your pie skills.
Set the crust aside. You don’t need to bake it or anything. It’s ready to go!
Step 2 | Foamy Eggs
Now, this was the part that was tricky for me in getting this to come out right. You need to beat your eggs until they are foamy. This step does matter if you want that gorgeously gooey texture later on!
Crack both your eggs into a large bowl, then whip them until you get little foamy bubbles at the top. It took me about 3 minutes, and mine looked like this:
Step 3 | Cookie Dough Filling
Once your eggs are foamy, you’re going to add the rest of the ingredients.
First, add the dry ingredients: granulated sugar, brown sugar, salt, and flour. Mix them into the eggs until everything is smooth. This will be the consistency of a thin cake batter.
Next, add the butter and vanilla and mix them until smooth. It’s actually super important that your butter be softened, or you’ll get little butter clumps in your filling. This is what the batter looks like now — it’s about the consistency of brownie batter.
Finally, mix the chocolate chips into the batter, and your filling is ready to go!
Step 5 | Assemble and Bake
Use a spatula to scoop your filling into the prepared pie shell. Spread the filling around until it’s even.
You can just pop the pie into the oven, or, if you like a lighter crust, you can cover the edges of the pie crust with foil to keep it from browning. I also like to put the pie in the center of a baking sheet to make moving it around easier.
Bake your pie for 55-60 minutes at 325°. The pie is done when the surface is golden brown and a knife inserted halfway between the crust and the center comes out clean. We want a gooey center, so don’t test there.
Step 6 | Cool and Enjoy!
This pie needs to set a bit before serving. There is such a thing as too gooey, so let the pie cool on a wire rack for at 5-10 minutes so that gorgeous cookie dough filling can set up a little. The longer you let it rest, the more set the filling will become. At room temperature, the filling has the consistency of a classic chocolate chip cookie. If that’s your goal, I’d recommend eating it next day.
This is absolutely fantastic served warm with a dollop of whipped cream or a scoop of vanilla ice cream on the top of the pie. Hot fudge drizzle or chocolate shavings are fantastic for rounding off this sweet treat!
FAQs
Nope, no pre-baking needed. The filling bakes long enough to cook the crust through, even at the bottom.
Definitely. The pie keeps well at room temperature for a day, or you can refrigerate it for up to 3 days. Just bring it to room temp or warm it slightly before serving for the best texture.
Yes! This pie is meant to be gooey—like a half-baked chocolate chip cookie in pie form. If you prefer it firmer, just bake a little longer.
Chocolate Chip Cookie Pie
Ingredients
- 1 9-inch pie crust
- ½ cup + 2 tbsp flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 325°.
- Roll out pie crust and press into 9 inch pie pan. Crimp the sides, and put the crust to the side.
- In a large mixing bowl, crack two eggs. Beat until foamy.
- Add flour, sugars, salt, and vanilla to the eggs and mix until smooth.
- Add butter to the filling and mix until smooth.
- Add chocolate chips and stir until combined.
- Pour filling into pie crust and smooth. Optionally, you can cover the edges of the pie crust with foil to prevent overbrowning.
- Bake pie at 325° for 55-60 minutes. If using foil, remove 15 minutes before the end of baking. Pie is done when a knife inserted into the pie half-way between the crust and the center comes out clean.
- Allow pie to cool for 5-10 minutes before serving.
