Chocolate Chip Cookie Pie is the pie you never knew you needed to make! A classic chocolate chip cookie batter is baked right in a pie crust. Eat it warm, topped with vanilla ice cream for the ultimate comfort food.

Tollhouse Cookie Pie

Who wouldn't love a giant chocolate chip cookie baked inside of a homemade flaky pie crust? This chocolate chip cookie pie is the ultimate comfort food, and easily put together with ingredients you likely already have on hand. It may sound basic, but serve this pie warm with a big scoop of vanilla ice cream and you'll see that this pie is heaven on a plate! Lastly, as far as baking difficulty, this pie couldn't be more simple to make. So let's get baking, shall we?

Chocolate chip cookie pie with a big scoop of melty vanilla ice cream on a plate.

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Ingredients Needed

9" pie crust
unsalted butter
granulated sugar and brown sugar
vanilla
eggs
all-purpose flour
baking soda
salt
walnuts
chocolate chips
Vanilla ice cream, for serving

Pie Crust Options

This pie tastes best with a homemade buttery pie crust. This All Butter Pie Crust or Cream Cheese Pie Crust (my preferred one) is perfect here. If you like things a little sweet, you can bake it in this Pâte Sucrée.

Steps to Make It

If you are making a homemade pie crust, I suggest making it ahead of time, so the gluten has time to relax. Check out the recipe for the pie crust for more information. Because this pie is baked at a low temperature, the pie crust must be blind baked before you cook the filling.

Once you have your pie crust blind baked, you can make the filling in an electric mixer. Making the filling is just like making a chocolate chip cookie:

First, you'll cream together the butter, sugars and vanilla until very light and fluffy. This takes about 5 minutes to achieve, so don't be tempted to shorten this process.

Then, add the eggs, one a time, and beat until fully combined, scraping down the sides of the bowl in between.

Next, add in the dry ingredients and slowly mix together either on a low speed or by hand.

At this point, all that is left to do is add in the walnuts and chocolate chips. However, before you do that, you are going to need to toss them in a bowl with a little flour. Doing this helps prevent them from completely sinking into the batter and just baking in at the bottom. Though it's not that big of deal if that does happen... it all tastes the same!

Finally, transfer the batter to the prepared pie crust, top with additional chocolate chips and or nuts, if desired, and bake. The pie is going to puff up significantly during baking. It will collapse a bit after cooling, which just means the perfect space for putting a big scoop of ice cream!

If you like under-baked cookies...

So if you are in the camp of people who like to under-bake cookies, you'll probably want to under-bake this pie just a little bit.

If you bake this pie fully, as the recipe instructions say, the cookie will be fully set, without much gooey filling. If you prefer to under-bake it just slightly (but so it is still at the proper and safe temperature to eat) bake it until about 45-50 minutes. The pie should be very puffy all over, and feel mostly set in the center if you touch it. The internal temperature should be above 180º degrees.

During testing, some people preferred it slightly under-baked, while others preferred it fully cooked. So it's totally a matter of personal choice.

How to Serve It

This Tollhouse cookie pie is pretty amazing served slightly warm with a big scoop of vanilla ice cream. The combination together is perfect! I must advise you that the pie can't be sliced into right away after baking; it does need to cool for at least an hour before slicing. The sooner you slice it, the more gooey it will be.

Storing Instructions

This pie should be kept covered at room temperature for up to 2 days. To rewarm the, place in a 350ºF oven for 15 minutes or so.

More Sweet Pies:

I am so honored when you make a recipe from my site! If you make this Chocolate Chip Cookie Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

Full Recipe

Chocolate Chip Cookie Pie

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Author: Kelli Avila
Prep Time: 00:20
Cook Time: 01:25
Total Time: 1 hour 45 minutes
Yield: 8 Servings
Category: Sweet Pie
Method: Bake
Cuisine: American

Ingredients

1–9″ single Flaky Pie Crust or Pâte Sucrée
½ cup (113 grams) unsalted butter, room temperature
½ cup (100 grams) granulated sugar
¼ cup (50 grams) brown sugar, packed
1-½ teaspoons vanilla
2 large eggs, room temperature
¾ cup (90 grams) all-purpose flour, plus 1 teaspoon divided
½ teaspoon baking soda
¼ teaspoon salt
1 cup (150 grams) finely chopped walnuts
1 cup (150 grams) chocolate chips
Vanilla ice cream, for serving

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Instructions

Prepare Pastry:

Preheat oven to 400ºF.
Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use.
Turn heat down to 325ºF.

Prepare Filling and Bake:

Using a mixer fitted with paddle attachment, cream together the butter, sugars and vanilla until very light, about 5 minutes.
Add eggs, one a time, and beat until fully combined, scraping down the sides of the bowl in between.
Add in ¾ cup of flour, baking soda and salt and turn the mixture to low speed until incorporated.
Toss together walnuts, chocolate chips and remaining 1 teaspoon flour in a small bowl. Pour the nut and flour mixture to the cookie batter and slowly mix together until fully combined.
Transfer the cookie batter to the prepared pie tin and smooth over the top. Add a few additional chocolate chips to the top of the batter.
Bake in the preheated oven for 55 minutes, or until the outer 2” edges of the pie are fully cooked. (See note about underbaking.)
Let the pie cool for about an hour, before serving.
Serve with vanilla ice cream.

Notes

Do you like your cookies slightly under-baked? If yes, you might also like this pie under-baked! A slightly under-baked chocolate chip cookie pie will have a soft gooey center when you slice in to it. During testing, some preferred the pie this way, while others preferred it fully baked. To under-bake it just slightly (but so it is still at the proper and safe temperature to eat) bake it until about 45-50 minutes. The pie should be very puffy, and feel mostly set in the center if you touch it, but it will still be quite soft. The internal temperature should be above 180º degrees.

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