Chocolate Chip Cookie Pie Recipe
Chocolate Chip Cookie Pie is a giant chocolate chip cookie cake in a pie crust - it's an epic rich and fudgy pie recipe that's completely from scratch!
Servings: 12 servings
Calories: 1022kcal
Cost: $8
Ingredients
- 1 9-inch All Butter Pie Crust or use a store bought crust
- ½ cup (113g) Challenge Unsalted Butter , melted
- ⅓ cup (67g) granulated sugar
- ½ cup (150g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (255g) chocolate chips , plus a few more for sprinkling on top the pie
Instructions
- Preheat oven to 425°F.
- Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
- Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
- Mix in egg, vanilla baking soda, and salt. Then add flour and stir until thick.
- Add chocolate chips and stir until well mixed.
- Spread cookie batter into prepared pie crust. Sprinkle with about ¼ cup additional chocolate chips on top.
- Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425°F. Then lower the oven temperature to 350°F and continue to bake until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
- Cool at least to room temperature before slicing. This pie slices messy before it’s cooled but it tastes so good warm or room temperature.
- Serving suggestions: ice cream, chocolate sauce, whipped cream or plain.
- Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Video
Nutrition
Serving: 1serving | Calories: 1022kcal | Carbohydrates: 117g | Protein: 12g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 839mg | Potassium: 199mg | Fiber: 5g | Sugar: 23g | Vitamin A: 258IU | Calcium: 46mg | Iron: 5mg