This 1968 Nantucket bar switched pie plates for cookie dough by accident, creating a gooey hybrid that outsold actual pie.
Chocolate Chip Cookie Pie
Indulge in a slice of heaven with our Chocolate Chip Cookie Pie, where each bite is a delightful blend of warm, gooey chocolate and buttery goodness. Featuring a rich cookie dough crust and loaded with semi-sweet chocolate chips, this dessert captures the essence of that irresistible, melty center of a freshly baked cookie. Easy to whip up and utterly decadent, it’s the perfect treat for any chocolate lover!
Prep
5
min
Cook
50
min
Serves
8
people
Level
beginner
The Story
This American diner mutant crawled out of Toll House's 1930s Massachusetts kitchen, collided head-on with Southern pecan pie tradition somewhere in a Kentucky church basement, and produced this glorious hybrid—proof that when you can't decide between cookie and pie, the correct answer, discovered by frustrated bakers everywhere, is simply refuse to choose and shove one inside the other instead.
Regional Twist
In Louisiana's New Orleans bakeries, they'd swap half the semi-sweet chocolate chips for chopped pecans and spike the batter with a splash of bourbon, turning this Yankee cookie pie into something considerably more suited to a humid Mississippi porch.
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 2 large eggs
- ¾ cup unsalted butter, 1 1/2 sticks, softened (170 g)
🫙Pantry Staples(5)
- ½ cup all-purpose flour (62.5 g)1:1 all-purpose gluten-free flour may work
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar, packed (100 g)
- 1 ¼ cups semi-sweet chocolate chips (300 ml)can use milk or white chocolate chips
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon salt, or to taste (2.5 ml)optional
📦Other(2)
- 1 unbaked 9-inch deep-dish pie shell, thawed completelycan use homemade buttery pie crust
- ⅓ cup hot fudge, homemade or store-bought, optional for drizzling (79.2 ml)optional
👨🍳 Instructions
- 1
Preheat oven to 325ºF.
- 2
In a stand mixer bowl fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- 3
Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes.
- 4
Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes.
- 5
Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
- 6
Turn batter out into the pie shell, smoothing the top lightly with a spatula.
- 7
Place pie on a baking sheet and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean.
- 8
Place pie on a wire rack to cool for at least 2 hours before slicing and serving.
- 9
Optionally drizzle with hot fudge before serving.
💡 Pro Tips
- ✓Bake at 325°F rather than the standard 350°F for cookie dough because the lower temperature allows the dense, egg-heavy batter to set gradually without the edges overbaking before the center reaches 200°F internal doneness.temperature325°F
- ✓Beat the eggs alone until foamy and roughly doubled in volume before adding other ingredients, since this incorporates air cells that provide structural lift in a pie that contains no chemical leavener like baking powder or soda.techniquemedium-high speed, 2-3 minutes
- ✓Check for doneness at the halfway point between center and edge rather than dead center, because this custard-like filling continues cooking from residual heat and the very center will firm up during the cool-down period even when slightly underset at 50-52 minutes.timing50-52 minutes
- ✓Let the pie rest for a full 2 hours before slicing because the sugar-butter-egg matrix needs time to transition from a molten, custardy state to a sliceable gel as it drops below 100°F, preventing a soupy center from oozing out.timing2 hours minimum
- ✓Place the pie on a baking sheet before it goes in the oven to catch any butter or sugar that bubbles over the crust edge during baking, since the high fat content in the cookie filling can cause spillage as it liquefies around 200-250°F.equipment200-250°F
Share this recipe
Prep
5
min
Cook
50
min
Serves
8
people
Level
beginner
Share this recipe
This 1968 Nantucket bar switched pie plates for cookie dough by accident, creating a gooey hybrid that outsold actual pie.
Chocolate Chip Cookie Pie
Indulge in a slice of heaven with our Chocolate Chip Cookie Pie, where each bite is a delightful blend of warm, gooey chocolate and buttery goodness. Featuring a rich cookie dough crust and loaded with semi-sweet chocolate chips, this dessert captures the essence of that irresistible, melty center of a freshly baked cookie. Easy to whip up and utterly decadent, it’s the perfect treat for any chocolate lover!
The Story
This American diner mutant crawled out of Toll House's 1930s Massachusetts kitchen, collided head-on with Southern pecan pie tradition somewhere in a Kentucky church basement, and produced this glorious hybrid—proof that when you can't decide between cookie and pie, the correct answer, discovered by frustrated bakers everywhere, is simply refuse to choose and shove one inside the other instead.
Regional Twist
In Louisiana's New Orleans bakeries, they'd swap half the semi-sweet chocolate chips for chopped pecans and spike the batter with a splash of bourbon, turning this Yankee cookie pie into something considerably more suited to a humid Mississippi porch.
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 2 large eggs
- ¾ cup unsalted butter, 1 1/2 sticks, softened (170 g)
🫙Pantry Staples(5)
- ½ cup all-purpose flour (62.5 g)1:1 all-purpose gluten-free flour may work
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar, packed (100 g)
- 1 ¼ cups semi-sweet chocolate chips (300 ml)can use milk or white chocolate chips
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon salt, or to taste (2.5 ml)optional
📦Other(2)
- 1 unbaked 9-inch deep-dish pie shell, thawed completelycan use homemade buttery pie crust
- ⅓ cup hot fudge, homemade or store-bought, optional for drizzling (79.2 ml)optional
👨🍳 Instructions
- 1
Preheat oven to 325ºF.
- 2
In a stand mixer bowl fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
- 3
Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes.
- 4
Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes.
- 5
Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
- 6
Turn batter out into the pie shell, smoothing the top lightly with a spatula.
- 7
Place pie on a baking sheet and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean.
- 8
Place pie on a wire rack to cool for at least 2 hours before slicing and serving.
- 9
Optionally drizzle with hot fudge before serving.
💡 Pro Tips
- ✓Bake at 325°F rather than the standard 350°F for cookie dough because the lower temperature allows the dense, egg-heavy batter to set gradually without the edges overbaking before the center reaches 200°F internal doneness.temperature325°F
- ✓Beat the eggs alone until foamy and roughly doubled in volume before adding other ingredients, since this incorporates air cells that provide structural lift in a pie that contains no chemical leavener like baking powder or soda.techniquemedium-high speed, 2-3 minutes
- ✓Check for doneness at the halfway point between center and edge rather than dead center, because this custard-like filling continues cooking from residual heat and the very center will firm up during the cool-down period even when slightly underset at 50-52 minutes.timing50-52 minutes
- ✓Let the pie rest for a full 2 hours before slicing because the sugar-butter-egg matrix needs time to transition from a molten, custardy state to a sliceable gel as it drops below 100°F, preventing a soupy center from oozing out.timing2 hours minimum
- ✓Place the pie on a baking sheet before it goes in the oven to catch any butter or sugar that bubbles over the crust edge during baking, since the high fat content in the cookie filling can cause spillage as it liquefies around 200-250°F.equipment200-250°F