Cookie Dough Pie

iamwinfred

This cookie dough pie turns two favorite desserts into one giant, gooey chocolate chip cookie baked right inside a buttery pie crust. The edges turn crisp and golden while the center stays soft, almost underbaked in the best possible way, so every slice has that fresh from the oven cookie texture. It comes together in one bowl with pantry staples and disappears fast, especially when served warm with ice cream.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings slices

Calories 460 kcal

Equipment

9 inch ceramic pie dish
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Pie crust shield to prevent over browning
Wire cooling rack
Baking sheet to catch drips

Ingredients

1 unbaked 9 inch pie crust homemade or store bought
3/4 cup unsalted butter 170g, softened
1/2 cup granulated sugar 100g
1/2 cup packed light brown sugar 100g
2 large eggs room temperature
1 teaspoon pure vanilla extract 5ml
1 cup all purpose flour 120g
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/4 cups semisweet chocolate chips 210g
3/4 cup chopped walnuts or pecans 85g, optional
vanilla ice cream for serving, optional
caramel sauce for serving, optional
chocolate sauce for serving, optional
fresh whipped cream for serving, optional

Instructions

Preheat oven to 325°F and set a rack in the center. Roll out crust and fit into a 9 inch pie dish, crimp edges, and prick the bottom with a fork. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until pale and fluffy. Scrape down the sides.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth and glossy.
Add flour, salt, and baking soda directly into the wet mixture. Mix on low speed just until no dry streaks remain. Do not overmix.
Fold in chocolate chips and optional nuts with a rubber spatula until evenly distributed. Reserve a small handful of chips for the top.
Pour the batter into the prepared pie crust and spread into an even layer. Sprinkle reserved chocolate chips over the top.
Place pie on a baking sheet and bake for 50-60 minutes. Add a pie crust shield at 35 minutes if edges brown too fast. Pie is done when top is golden and center has a slight jiggle.
Cool on a wire rack for at least 20 minutes before slicing. For cleaner slices, cool completely. Wipe knife between cuts.

Notes

Use room temperature butter and eggs so the batter mixes evenly.
Do not overbake; the center should still look slightly underdone when you pull it out.
Let the pie rest at least 20 minutes before slicing so it holds together.
Use a mix of chocolate chip sizes (mini, regular, chunks) for better texture in every bite.
Cover the crust edges halfway through baking if they are browning too fast.
Swap semisweet chips for a mix of milk chocolate and dark chocolate chunks for a different flavor.
Add 1/4 cup peanut butter to the batter for a peanut butter cookie pie variation.
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze whole or sliced, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat individual slices in the microwave for 15-20 seconds for that fresh baked warmth.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 55gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 230mgPotassium: 120mgFiber: 2gSugar: 36gVitamin A: 8IUCalcium: 2mgIron: 8mg

Keyword chocolate chip pie, cookie dough pie, cookie pie, toll house pie