Chocolate Chip Pie

This dessert combines two classic recipes in one delicious pan! A thick and chewy chocolate chip cookie that’s baked into an extra buttery and flaky pie crust. The pie is lightly crispy out the outside with an ooey gooey chocolate center – it would be perfect with a scoop of vanilla ice cream in the center.

😋 Taste and features

• Deep dish chocolate chip skillet cookie
• Easy to make pie dough crust
• Loaded with chocolate chips with a soft and melty center

📚 History

I was inspired by Nestlé® Toll House® Chocolate Chip Pie – since they created the first ever chocolate chips I knew their chocoalte chip pie recipe had to be delicious! After trying out their recipe it tasted more similar to crack pie rather than a chocolate chip cookie in a pie. What I wanted to create was a giant cookie baked into a flakey, butter pie. The original recipe was a tad too sweet for me so I also reduced the amount of sugar and also added light brown sugar for more moisture and flavor.

🛒 Ingredients

Pie Crust

Pie Filling

🗒️ Step by step instructions 

Step 1. Pour flour and salt in a bowl. Then cut cold butter in 1/2″ inch cubes and toss it in with flour. Make sure you coat each cube with flour as you are incorporating the two ingredients. Squish butter into flour until it resembles small peas.

Step 2. Then pour in cold milk into the bowl. Keep tossing until it comes together and place in plastic wrap and let it rest in the fridge for an hour.

Step 3. Melt butter in a large bowl and then mix in white sugar and light brown sugar.

Step 4. Add in flour, baking powder and salt and then mix in 2 eggs one at a time. Then add in chocolate chips.

Step 5. Add chocolate chips to the wet mixture.

Step 6. Roll out pie dough and pour pie dough in the filling. Heat oven to 400F and place pie dough in the fridge as it comes to temperature.

Step 7. Bake pie for 15 minutes in 400F and then open the oven to add additional chocolate chips on top and then drop the oven to 325F for 20 more minutes.

👩‍🍳 Top tips 

1. Make sure your butter is not too hot before mixing in your eggs or you’ll end up with scrambled eggs! I add in the dry ingredients before adding in the eggs to help prevent this from happening.
2. Allow your pie to rest in the fridge for at least an hour to allow the milk to hydrate the dough. You can let it warm up at room temperature for 20-30 minutes if it’s too hard to roll out.
3. I add in a handful of chocolate chips when I drop the oven temperature to 325F so that you can see the chocolate chips on top of the pie. Otherwise they all sink to the bottom!

💡 Variations

While I think the pie is perfect on it’s own, I think adding in 1/2 cup of crushed nuts like walnuts or pecans would be a delicious addition. You can also try a variation of chocolate chip flavors like dark chocolate chips or even white chocolate chips to this pie to change it up!

🤔 Substitutions

No milk for the pie dough? Use ice water instead! I just like the additional flavor milk adds to the pie dough.

Don’t want to make pie dough? Use store bought pie dough!

🧺 Storage tips

• Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
• Fridge: Cool pie completely and store them in an airtight container for up to 1 week.

🔎 Related recipes

Want more chocolate desserts? Here are a few other recipes you can check out!

Banana Chocolate Chip Scones

Brownie Cookie Dough Cake

Marshmallow Brownie Cookies

📖 Recipe 

Chocolate Chip Pie

A thick and chewy chocolate chip cookie baked in a buttery and flakey pie.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 30 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 10 Slices

Calories 488 kcal

Equipment

• Pie Pan

Ingredients

  

Pie Crust

• 1 1/4 Cup All Purpose Flour (150 Grams)
• 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
• 4 tbsp Whole Milk (61 Grams)
• 1 tsp Salt

Cookie Pan

• 1 1/2 Cups All Purpose Flour (180 Grams)
• 12 tbsp Unsalted Butter (170 Grams / 1 1/2 Stick)
• 1 Cup Chocolate Chips (170 Grams)
• 2 Eggs (Grade A Large)
• 1/2 Cup White Granulated Sugar (100 Grams)
• 1/4 Cup Light Brown Sugar (50 Grams)
• 1/4 tsp Baking powder
• 1/2 tbsp Salt

Instructions

 

Pie Crust

• Pour flour and salt in a bowl. Then cut cold butter in 1/2" inch cubes and toss it in with flour. Make sure you coat each cube with flour as you are incorporating the two ingredients. Squish butter into flour until it resembles small peas.
• Then pour in cold milk into the bowl. Keep tossing until it comes together and place in plastic wrap and let it rest in the fridge for an hour.

Cookie

• Melt butter in a large bowl and then mix in white sugar and light brown sugar.
• Add in flour, baking powder and salt and then mix in 2 eggs one at a time. Then add in chocolate chips.

Assembly

• Roll out pie dough and pour pie dough in the filling.
• Heat oven to 400F and place pie in the fridge as it comes to temperature.
• Bake pie for 15 minutes in 400F and then open the oven to add additional chocolate chips on top and then drop the oven to 325F for 20 more minutes.

Notes

Pie Crust Calories:

Flour: 569 Calories

Butter: 815 Calories

Milk: 36 Calories

Cookie Calories:

Flour: 683 Calories

Butter: 1224 Calories

Eggs: 156 Calories

Light Brown Sugar: 207 Calories

White Sugar: 387 Calories

Chocolate Chips: 805 Calories

Total: 4882 (488 per slice)

Keyword Chocolate Chip Pie