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Tollhouse Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

  • 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

Description

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.


Ingredients

  • 19″ single Flaky Pie Crust or Pâte Sucrée
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar, packed
  • 11/2 teaspoons vanilla
  • 2 large eggs, room temperature
  • 3/4 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

Instructions

Prepare Pastry:

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Turn heat down to 325ºF.

Prepare Filling and Bake: 

  1. Using a mixer fitted with paddle attachment, cream together the butter, sugars and vanilla until very light, about 5 minutes.
  2. Add eggs, one a time, and beat until fully combined, scraping down the sides of the bowl in between.
  3. Add in ¾ cup of flour, baking soda and salt and turn the mixture to low speed until incorporated.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 55 minutes, or until the outer 2” edges of the pie are fully cooked. (See note about underbaking.)
  7. Let the pie cool for about an hour, before serving.
  8. Serve with vanilla ice cream.

Notes

  1. 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.

Keywords: Chocolate Chip Cooke Pie, Tollhouse Pie