This chocolate chip pie recipe is a giant chocolate chip cookie in pie form. Every bite features a chewy, golden brown top layer, a warm, gooey center, and a flaky crust at the bottom.
If you haven't noticed, I love a variation of chocolate chip cookies. Some of my favorite recipes are a fun take on a classic chocolate chip cookie recipe. Just take a look at my oat flour chocolate chip cookies, brown butter salted caramel chocolate chip cookies, chocolate chip pudding cookies, and flourless oatmeal chocolate chip cookies.
So it's not wonder this is one of my favorite pies!
Instead of choosing between a pie dish or a classic chocolate chip cookie, why not have both? This chocolate chip cookie pie is like one giant cookie in a pie shell.
It's a chocolatey, indulgent dessert that will be a huge hit along with our other favorite Thanksgiving recipes.
Our goal this holiday season is to offer new recipes that put a little different spin on the classic recipe you might see at the Thanksgiving table. If you like this one, be sure to check out our salted pecan pie cobbler as well.
Why You'll Love This Cookie Pie Recipe
- Has a mixture of textures: This easy cookie pie has a gooey center and a flaky pie crust all around.
- Satisfies the sweet tooth: It's a great recipe for chocolate lovers but will be a huge hit all around. The semi-sweet chocolate morsels melt and create pockets of molten chocolate throughout the pie.
- Easiest dessert: This easy pie recipe is ready in just a few simple steps.
Ingredients You Need
Here are the simple ingredients for this gooey chocolate chip cookie pie recipe. Most are pantry staples and easy (and affordable) to find in the grocery store. Jump down to the recipe card for exact measurements.
- Pie shell: You can either make homemade pie crust or use store-bought frozen pie crust.
- Eggs: You want the eggs to be room temperature.
- Granulated sugar: Substitute with brown sugar or coconut sugar if desired. However, the granulated sugar will give you the best crackly top.
- All-purpose flour: If substituting with gluten-free flour, we like using Bob's Red Mill the best.
- Unsalted butter: Softened to room temperature.
- Vanilla extract: Choosing a high-quality vanilla extract can improve the final taste.
- Kosher salt: Kosher salt provides a more subtle saltiness.
- Semi-sweet chocolate chips: Strike a good balance between the sweetness and natural bitterness of chocolate.
- Sweetened whipped cream: As optional, add either a dollop of whipped cream, a scoop of ice cream, or some chocolate sauce on top.
How to Make Chocolate Chip Pie
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This chocolate chip pie recipe is really easy and these step-by-step instructions will make sure it turns out every time.
Prepare the pie crust. If you're skipping the homemade crust, grab the store-bought and press it into a deep dish pie pan, crimping the edges.
Mix the batter. Add the eggs and sugar to a large mixing bowl. Beat them together at a high speed until it reaches ribbon stage. Beat in the flour and salt until combined and then the butter and vanilla.
Success Tip: The egg and sugar mixture will significantly increase in volume when it reaches the ribbon stage. This "ribbon" of batter should hold its shape briefly before dissolving back into the rest of the mixture.
Fold in the chocolate chips.
Success tip: toss them with flour to prevent them from sinking.
Bake. Bake for 60-70 minutes in the preheated oven until the top is golden and crackled. Insert a knife halfway between the edge and center. When it comes out clean the pie is ready.
Serve and enjoy. Allow the pie to cool slightly on a wire rack. Serve with whipped cream, a scoop of vanilla ice cream, or hot fudge on top.
- Use white chocolate chips instead of semi-sweet chocolate chips.
- Fold crushed pecans or shredded coconut flakes into the batter along with the chocolate chips.
- Use a gluten-free pie crust, flour, and chocolate chips.
Expert Recipe Tips
- Spoon and level the flour or weigh your ingredients for best results.
- Make sure your eggs and butter reach room temperature before mixing.
- Don't skip the whipped cream or vanilla ice cream.
Freezing and Storing Tips
Prep: Make the batter 1-2 days in advance and keep it into the fridge until you're ready to bake.
Storing: Store in an airtight container in the refrigerator for up to a week.
Freezing: If you're looking to extend the lifespan of your chocolate chip pie, you can freeze it. Wrap it tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months in the freezer. Allow it to thaw before serving.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Favorite Desserts for the Holidays
Chai white chocolate brownies are the white chocolate cousin to a classic brownie.
Pumpkin coffee cake with streusel topping fall flavors and it's it's an easy cake to whip together.
Vegan pumpkin cheesecake doesn't require any baking and makes a perfect vegan thanksgiving dessert!
Chocolate Chip Pie
- 1 unbaked deep dish pie shell homemade or store-bought (Note 1)
- 3 large eggs + 1 egg yolk room temperature
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 cup (118g) all-purpose flour plus more for dusting
- 1 ¼ cups (2 ½ sticks; 141g) unsalted butter softened to room temperature
- 3 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 1 ½ cups (270g) semi-sweet chocolate chips
- Vanilla ice cream and/or sweetened whipped cream (Note 2)
- Electric mixer or stand mixer
- Make homemade pie crust if using. You can make this in advance and freeze it or purchase store-bought pie crust to save time. Allow it to thaw completely. Sprinkle a clean work surface with flour. Working from the middle of the dough outwards, roll the dough into a 13-inch round. It should be about ⅛-inch thick.
- Preheat the oven to 325°F. Press the pie crust into a deep dish pie pan and crimp the outside edges of the pie using your thumb and index fingers. Place the crust in the fridge while you make the pie filling.
- Using a large bowl and electric mixer or a stand mixer fitted with the paddle attachment, beat the granulated sugar and eggs for 3-5 minutes until it reaches the ribbon stage. Do not skip this step, it gives the pie lift and helps create a crackly top.
- Turn the mixer down to low speed and beat in the flour and salt until combined. Add the butter and vanilla and continue mixing until the butter is fully incorporated into the dough.
- Add the chocolate chips to a separate medium bowl and toss with a dusting of flour. This helps them not sick to the bottom of the pie. Fold the chocolate chips into the pie filling.
- Pour the pie filling into the prepared pie shell. Bake in the preheated oven for 55-65 minutes until the top is golden and crackled. A knife inserted halfway between the edge and center should come out with a few moist crumbs. Starch checking the pie at the 45-minute mark and tent with foil if it's starting to brown too much.
- Allow the pie to cool slightly on a wire rack. Serve warm for a gooey pie or allow it to cool completely for a firmer pie. Serve with vanilla ice cream and optional sweetened whipped cream.