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Cookie Pie

American · Dessert · Easy

Cookie Pie

Total
3 hr 20 min
Prep
2 hr 25 min
Serves
12
Calories
360
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A thick chocolate chip cookie filling bakes inside a flaky pie crust, with a chewy edge and a soft, sliceable center.

A pastry shell turns Cookie Pie into tidy wedges with two kinds of crust: flaky underneath and lightly crackled on top. Brown sugar keeps the filling chewy while chunks of chocolate stay soft after the pie has cooled.

Use a deep 9-inch pie plate and stop baking when the center is set but still yields slightly. Cooling is part of the method; a hot pie will not hold a clean slice.

SweetRichTrendingBakingPartyNut-free

Method

  1. Heat the oven to 350°F (175°C). Fit the pie crust into a 9-inch deep-dish pie plate, crimp the rim and refrigerate while mixing the filling.

  2. Whisk butter, brown sugar and sugar until combined. Whisk in eggs and vanilla extract, then fold in flour and salt just until no dry flour remains. Stir in the chocolate chips.

  3. Spread the filling in the chilled crust. Set on a sheet pan and bake for until the rim is golden and the center is set with a slight give, reaching 160°F internally. Cover the pastry rim with foil if it browns early.

  4. Cool on a rack for before slicing into 12 wedges so the chocolate and filling can firm enough to cut.

Forkue tips

  • Choose a crust made with butter or vegetable shortening if serving vegetarians; some prepared crusts contain lard.

Storing and reheating

Refrigerate covered for 4 days. Warm individual slices briefly at 300°F (150°C) to soften the chocolate, or freeze slices for 2 months.

Kitchen gear

Pie plateTop picks on AmazonSheet panTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

360Calories
4gProtein
43gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Cookie Pie: FAQ

Is the center supposed to be gooey?

It should be soft and chewy, with melted chocolate, but not liquid batter. Let it cool fully before judging the texture.

Can I make it without a crust?

A crustless version is closer to a skillet cookie and needs a different baking time. Keep the pastry here to support the rich filling and make clean wedges.

How do I store and reheat Cookie Pie?

Refrigerate covered for 4 days. Warm individual slices briefly at 300°F (150°C) to soften the chocolate, or freeze slices for 2 months.

How long does Cookie Pie take?

About 3 hr 20 min in total: 2 hr 25 min prep and 55 min cooking.

What do I need to make Cookie Pie?

The key ingredients are pie crust, unsalted butter, eggs, vanilla extract, all-purpose flour and chocolate chips, plus pantry basics.

Any tips for Cookie Pie?

Choose a crust made with butter or vegetable shortening if serving vegetarians; some prepared crusts contain lard.

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