Description
This Gooey Chocolate Chip Cookie Pie combines the best of chocolate chip cookies and pie into one decadent dessert. With a buttery crust filled with a rich, sweet, and slightly gooey chocolate chip cookie batter, it bakes to perfection and serves wonderfully warm with vanilla ice cream or hot fudge. Perfect for chocolate lovers seeking a comforting treat with a unique twist.
Ingredients
Scale
Crust
- 1 unbaked 9-inch pie crust
Filling
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup + 1 tablespoon all-purpose flour (spooned and leveled)
- 3/4 cup very soft butter (1 1/2 sticks)
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, can be omitted)
To Serve
- Vanilla ice cream (optional)
- Hot fudge or ganache (optional)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the cookie pie.
- Prepare Pie Crust: Lay out your unbaked 9-inch pie crust in a pie pan and crimp the edges to your liking, then set it aside.
- Beat Eggs: In a large bowl or with a stand mixer, beat the two eggs until light and fluffy to provide structure for the filling.
- Add Flavors: Mix in the vanilla extract and salt to the beaten eggs, incorporating them fully.
- Combine Sugars and Flour: Beat in both the white and brown sugars until well combined, followed by the flour, ensuring the mixture is well blended.
- Incorporate Butter: Add the very soft butter to the batter and beat thoroughly, scraping the sides and bottom of the bowl to prevent lumps and ensure a smooth consistency.
- Add Chocolate Chips: Mix in the semi-sweet chocolate chips and chopped nuts if using. Expect a grainy and thin batter consistency; avoid adding extra flour.
- Fill Pie Crust: Pour the batter into the prepared pie crust and smooth the surface evenly.
- Bake: Bake the pie at 325°F for 50 to 55 minutes. Test doneness by inserting a knife or toothpick about halfway between the edge and center; it should come out clean when done.
- Cool and Serve: Allow the pie to cool completely or chill in the freezer for 15 minutes for a firmer texture. Serve warm with vanilla ice cream and optional hot fudge or ganache.
Notes
- Use very soft butter to ensure it incorporates smoothly into the batter without forming chunks.
- Do not add extra flour if the batter appears thin and grainy; this is the expected texture.
- Chopped nuts are optional and can be omitted according to preference.
- Testing doneness with a toothpick towards the edge helps prevent underbaking the gooey center.
- Serving the pie slightly chilled or warm with ice cream enhances the dessert experience.
