Imagine a cookie so soft and gooey it practically melts into the crust—that’s exactly what you get with this Chocolate Chip Cookie Pie. It has the soul of a warm, fresh-out-of-the-oven cookie and the structure of a classic pie, combining two beloved desserts into one irresistible treat.

With a golden, flaky crust cradling a rich, gooey chocolate chip center, this pie is comfort food elevated. It comes together fast with pantry staples and is perfect for family gatherings, holidays, or just when your sweet tooth won’t take no for an answer. Serve it warm with a scoop of vanilla ice cream, and you’ve got yourself a crowd-pleaser.

What Kind of Pie Crust Should I Use?

You can use a pre-made deep dish pie crust for a quick option, or go fully homemade if you’re in the mood to impress. The key is to ensure your crust is sturdy enough to hold the rich, molten cookie filling without becoming soggy. Blind-baking isn’t necessary here, as the filling and crust bake together in harmony.

Pie Crust
A deep dish pie crust is the foundation of this dessert, providing that flaky contrast to the soft filling.

Unsalted Butter
Melted butter brings richness and moisture, helping create that gooey, soft-baked texture.

Granulated Sugar + Brown Sugar
The duo of sugars adds sweetness and depth. Brown sugar especially adds that caramel note we all crave in cookies.

Eggs
They bind the ingredients and add structure to the pie filling, giving it a custardy, cookie-dough consistency.

All-Purpose Flour
Flour thickens the filling and provides the necessary base to hold all that chocolate.

Vanilla Extract
A generous splash of vanilla rounds out the flavor and enhances the cookie essence.

Salt
Just a pinch balances all the sweetness and brings the chocolate flavor forward.

Chocolate Chips
Semi-sweet chocolate chips melt into gooey pockets throughout the pie, making each bite decadent.

Optional: Chopped Walnuts or Pecans
If you like a little crunch, toss in some nuts for texture and nutty depth.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Place your deep dish pie crust into a 9-inch pie plate if using homemade or refrigerated crust. If using frozen, let it thaw slightly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and whisk again until fully combined and slightly frothy.

Step 3: Add Dry Ingredients

Stir in the all-purpose flour and salt until just incorporated. Do not overmix; a few lumps are fine. Gently fold in the chocolate chips (and nuts if using).

Step 4: Fill and Bake

Pour the cookie batter into the prepared pie crust, spreading it evenly. Sprinkle a few extra chocolate chips on top for a pretty finish.

Bake for 50–60 minutes, or until the top is golden brown and the center is set but still soft. If the edges begin to brown too quickly, cover them loosely with foil.

Step 5: Cool and Serve

Allow the pie to cool for at least 20–30 minutes before slicing. Serve warm for maximum gooeyness, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

This pie is at its best when served warm, with the chocolate still melted and the crust perfectly flaky. A scoop of ice cream or a swirl of whipped cream on top takes it from great to unforgettable.

To store leftovers, let the pie cool completely and cover it tightly with plastic wrap or foil. You can refrigerate it for up to 4 days. Reheat slices in the microwave for 15–20 seconds for that fresh-from-the-oven feel. You can also freeze the whole pie or individual slices for up to 2 months. Wrap well and thaw before reheating.

Frequently Asked Questions

How do I know when the pie is done?

Look for a golden brown top and slightly puffed center. The middle should still be soft but not jiggly. Insert a toothpick toward the edge—it should come out with moist crumbs.

Can I use milk chocolate chips?

Yes! Feel free to use milk, dark, or even white chocolate chips depending on your taste preference. A combo of chips works well too.

Is it necessary to use a deep dish pie crust?

Yes, because the filling is thick and generous. A regular pie crust may overflow or result in undercooked centers.

Can I make this ahead of time?

Absolutely. Bake the pie a day in advance, let it cool, and store it covered at room temperature or in the fridge. Warm it before serving.

What kind of nuts work best?

Walnuts and pecans are both great. Toasting them before adding gives an even richer flavor.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Want More Pie and Dessert Ideas?

If you’re all about gooey, rich bakes like this Chocolate Chip Cookie Pie, check out these other reader favorites:

Lemon Raspberry Swirl Cheesecake Cups for something fruity and creamy.
Old-Fashioned Egg Custard Pie if you love a silky, classic Southern finish.
Shamrock Mint Milkshake Pie with a cool twist of mint.
Caramel Cheesecake Cookies when you want the best of cheesecake and cookies.
Condensed Milk Snow Cookies for a simple melt-in-your-mouth bite.

Looking for more deliciously creative bakes? Check out my Pinterest board where I share my latest favorites every day: Life with Jam on Pinterest.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with classic chocolate chips or try a fun twist with butterscotch or nuts?

I love hearing how others make these recipes their own. Got questions or substitutions to suggest? Drop them below—let’s make baking fun and foolproof together!