Chocolate chip pie combines two classics: chocolate chip cookies and pie, into one amazing dessert, with a gooey chocolate layer topped with buttery cookie dough.

Chocolate Chip Cookie Pie

I recently found this hand-written recipe in Granny’s recipe box and knew it was going to be great. To me it was new, but this is a beloved pie has been around for a while and is beloved by many for obvious reasons…namely, it’s rich and delicious, yet easy to make!

If you’ve ever tried Toll House Chocolate Chip Pie, it would be similar to that, though the recipe I’m sharing here was on a hand-written card and I’m not sure exactly where it originated. But it will definitely be a keeper for our family! I made this for my granddaughters recently and it is now one of their favorite pies!

As a child, I loved Granny’s chocolate chip cookies, which were cakier and less gooey than others. They were on regular rotation at our house. I’d say 90% of the time if there were cookies, it was chocolate chip cookies.

Let’s face it, chocolate chip cookies are great raw and baked. While these days we aren’t encouraged to eat dough with raw eggs, back in the day we didn’t have any such worries. Instead we loved to lick the spoon and scrap up any dough that remained in the bowl.

This pie is like a deep-dish chocolate chip cookie surrounded by a golden flaky pie crust. The chocolate chips melt together into a rich gooey layer with a buttery cookie on top.

Chocolate chip cookie pie is so easy to make; it only takes about five minutes to put the ingredients together and pop the pie into the oven. Once in the oven you have about 45 minutes to bake and then another 30 minutes to cool.

The hardest part about this recipe is waiting until you can eat it! –Sara

For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

Ingredients

1/2 cup butter (1 stick)
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs, well beaten
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips
1 unbaked pie crust
1/2 cup chopped nuts (optional)

Helpful Kitchen Tools

Mixing Bowls

Instructions

To Prep: Preheat oven to 375°F. Melt the butter and allow to cool slightly.

Combine sugar and flour in medium sized mixing bowl.
Beat two eggs with a fork until combined. Add melted butter, eggs, and vanilla to the bowl of dry ingredients and mix.
Stir in chocolate chips and nuts, if using. Pour the batter into a pie shell.
Bake 10 minutes at 375°F, then reduce heat to 350°F and bake for 25-30 minutes, until golden brown on top. After removing from oven, allow to cool and set for at least 30 minutes.

Prep Tips

Butter – My recipe called for the butter to be melted. When I made it this way, it was easy to stir together with a spoon. I also tried just softening the butter but that required using a hand mixer. The pie was fine either way.
Nuts – In this recipe nuts are optional. We’ve tried it both with and without nuts and it works great either way, so it’s really up to your preference. Chopped pecans or chopped walnuts are both tasty options.
Crust – A store-bought pie crust will work just fine here (and in fact, Granny often used pre-made crusts for her pies) but if you have a favorite homemade pie crust recipe you could try that too. I made this with both a regular crust and a deep dish crust, and I would stick with regular, as the deep dish looked a little to tall for this recipe, though the taste was still delicious!
Serve With – This pie tastes fabulous on its own, like a deep-dish chocolate chip cookie! It is also delicious when served a la mode with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage – If there are any leftovers, you can wrap in aluminum foil and keep at room temperature for 1-2 days. You could also keep in the fridge for longer term storage, up to 3-5 days.

More Vintage Pie Recipes To Try: