Friday, February 18, 2011

Chocolate Chip Cookie Pie

When I first came across this recipe, it kind of blew my mind. I like cookies, and I like pie, but I have to say it had never occurred to me to make a cookie pie. Since I don’t think you can (almost) ever have too much of a good thing, the prospect of taking a pie crust and filling it with cookie dough seemed to be a special kind of genius.

I made this Chocolate Chip Cookie Pie for our Valentine’s Day dessert, and let me tell you, it lived up to my expectations. Plus it got me thinking – what else would be tasty baked up in a pie shell? Frosted cake pie? Brownie pie? The fattening, delicious possibilities are endless.

But I digress. This pie is a dream for several reasons. First, it comes together in a snap and requires no fancy equipment. Since my burnt hand isn’t quite healed yet, I used my stand mixer to help me out. The cookie dough itself is made a little differently than traditional cookie dough, which results in a softer, fluffier dough that is easy to scoop into a pie crust. (You can go all out and make a homemade crust or go the quick and easy version and pick one up at the store.)

Another reason this pie rocks is that it is equally good served warm (not hot) or at room temperature. When it is warm, the chocolate chips are all melty and the filling is enticingly gooey.

When the pie cools to room temperature, the filling sets up a bit more and the chocolate solidifies. Served this way I think you get a little bit more of the cookie essence. No matter the temp, this pie is rich, so small slices are a must – especially if you decide to top them off with scoops of vanilla ice cream or dollops of whipped cream.

One Year Ago: Roasted Beet Risotto

Chocolate Chip Cookie Pie
Adapted from Our Best Bites

1 unbaked 9-inch pie crust, homemade or store-bought *
2 large eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
Large pinch of salt (omit if using salted butter)
1 cup semi-sweet or bittersweet chocolate chips
1 cup pecans, chopped (optional)

* I used an organic frozen crust that was already in a disposable pie plate.  I did not defrost the crust prior to using it.

Preheat oven to 325 degrees.

Beat the eggs in the bowl of a stand mixer (or use a large bowl and a hand mixer) on high speed until they are light and foamy.

Reduce the mixer speed to medium and beat in the flour and sugars. Add the butter and salt and beat until everything is combined.

Stir in the chocolate chips and pecans.

Scoop the dough into the pie shell and smooth the top of the dough.

Bake the pie for 55 to 60 minutes, or until a knife inserted halfway between the center and the edge of the pie comes out clean.

Cool the pie on a wire rack until just warm or room temperature.

Serves at least 8.


  1. Oh, dear...

    And absolutely gorgeous photos!

  2. Oooh... this looks like Derby Pie! It clearly needs bourbon.

  3. Hillary - Oh man, this is so sinful already, I don't know if it could handle some booze too!

  4. Oh my gosh the sight of those chocolate chips oozing out of your pie is almost too much to bear. This pie is amazing. I have a sweet treat linky party going on at my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link your pie up.

  5. I just put this pie in the oven and it looks divine!

  6. LC - I hope it turned out well! I feel like I should start taking recipe requests from you since you've been trying so many of my recipes lately :) I really appreciate that you let me know what you've tried and things turned out!

  7. Katie -- thank you! First of all, the pie is wonderful, AWESOME and inspired my husband to send me a sweet email note thanking me for including such a decadent treat in his lunch. I can't wait for our far-away relatives to come for a visit so I can impress them with my new southern culinary skills.

    One thing that I can't quite get a grip on is...zucchini pancakes! I'm trying to incorporate more a.m. veggies in my diet, and I love zucchini pancakes, but I feel like there is a missing element....they are either too soggy, or flavorless, or time consuming. I just haven't found a recipe that really works for me.

  8. LC - Thank you! I'm so happy you guys loved the pie so much. I actually said "awww" when I read about your husband. So sweet!

    As far as zucchini pancakes, are you talking about incorporating zuccini into pancake batter or making pancakes pretty much just out of shredded zucchini(like potato pancakes)? Either way, it's not something I've done, but I'm all up for trying new things!

  9. I made this last night because I just couldn't think about it anymore! I needed to eat it. Yum, yum, yum! I added a splash of vanilla extract because good cookies need it. I also recommend that you put a baking sheet under the pie tin. The first time I made it the pie tin collapsed when I took it out of the oven and poured the mixture all over my oven door. Yuck. It was completely worth making again. Brent and I loved it!

  10. B.F. - I can't believe you got it all the way to the point of pulling it out of the oven, and it collapsed! That is tragic! I'm so glad you tried again with better results. I love the idea of adding vanilla. Really, what isn't better with vanilla?

  11. Update, 3/16/11 -- I'm baking this decadent treat again! I love it, and it makes the husband happy. (I'm serving it with Vanilla Bean Haagen Daaz instead of 'whup' cream --(a southern endearment).

    Zucchini pancakes: Yes, pancakes that are primarily shredded zucchini. I figured out that they require a high (er) heat point for crispness. I also added a little shredded potato, and that seemed to give the recipe more 'body' and less sogginess.

  12. LC - Mmm, sounds delicious!

    As for the zucchini pancakes, do you salt the shredded zucchini and let it drain for awhile before using it? That will remove quite a lot of moisture. You just need to squeeze it out very well after letting it sit. Hope that helps!



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