Chocolate Chip Cookie Pie Recipe: Chewy and Crisp

A warm chocolate chip cookie might be the most familiar comfort you know. A slice of pie can feel like an event. This chocolate chip cookie pie bridges both ideas with a chewy, gooey center wrapped in a crisp, flaky crust. You get the satisfaction of cookie dough with the structure of a pie. It’s rich, straightforward, and dependable.

This recipe is made for bakers who want something easy that still feels special. You won’t need a mixer, just a whisk, a spoon, and a standard pie pan. You’ll learn how to balance textures, how to decide between chip types, and why temperature matters for the bake. If you’ve been looking for a dessert that blends simplicity with satisfaction, this one delivers.

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Why Cookie Pie Works So Well

There’s something about the contrast that makes it stand out. The crust stays crisp, supporting a dense, fudgy cookie center. The filling holds its shape when sliced but still has that pull-apart chew you expect from a soft-baked cookie.

You can serve this warm or room temp. I prefer it just barely cooled, still tender in the center, with a scoop of vanilla ice cream softening over the top. It’s the kind of dessert that doesn’t need frosting or frills.

This recipe is especially popular among readers looking for chocolate chip cookie desserts that feel a little more complete than bars but easier than layer cakes.

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Melting the Butter vs. Creaming It

I’ve tested this both ways in my notes. Creaming the butter gives a more cakey, structured result, closer to a cookie cake. But melting it? That makes the filling spread and settle into a gooey, brownie-like center with a caramelized edge. For this recipe, I always go with melted butter.

It also saves a step and removes the need for a mixer. You can mix everything in one large bowl, which keeps the process clean and quick.

If you’re looking for something with more depth and cocoa, this recipe is a good sibling to the Chocolate Chess Pie, which bakes up firm with a fudgy bite.

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Building the Pie Crust Base

You can absolutely use a homemade crust, but I often grab a quality store-bought version. It saves time, and in a dessert like this, the filling is the main event. That said, blind baking is not needed. The filling weight helps the crust stay in place.

Roll it into a standard 9-inch pie dish, press it gently into the corners, and don’t stretch it. A stretched crust always shrinks during baking. I like to crimp the edges loosely to add a homemade touch, even if I started with a packaged base.

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Combining the Cookie Filling Ingredients

Start with warm melted butter and whisk it with brown sugar and white sugar until it turns glossy and smooth. The brown sugar gives the filling that deep, molasses-like flavor. Granulated sugar keeps it crisp around the edges.

Once you add the eggs and vanilla, the mixture should look lighter and thickened. Stir in flour and salt gently. I never overmix this step. Overworking the flour tightens the dough and gives a rubbery texture.

Folding in chocolate chips is the fun part. I like a mix of semi-sweet and milk chocolate chips. The semi-sweet gives structure and contrast. Milk chocolate melts quicker and adds sweetness. You can leave out the nuts or add a handful of chopped pecans. They give great texture, especially if you enjoy something like a Chocolate Peanut Butter Pie that also leans into the richness.

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Baking the Pie Until Just Right

Once the filling is in the crust, smooth it lightly with a spatula. No need to push it hard into place—just level the top so it bakes evenly. Place the pie in a 350°F oven.

Bake until the edges puff and turn golden brown, and the center still has a slight jiggle. For me, that usually lands at 38 minutes. Don’t wait for it to look completely set, or it’ll overbake as it cools.

The texture is what sets this recipe apart from something like a Chocolate Cream Pie, which firms up in the fridge. This one keeps that fresh-baked chew even after it cools.

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How to Serve and Store This Cookie Pie

Slice this pie after letting it cool for at least 20 minutes. I use a sharp, thin knife and wipe between slices to keep the edges neat. It pairs best with vanilla or coffee ice cream. You can also drizzle a little cream or add whipped topping, but it stands up on its own just fine.

Store leftovers at room temperature, covered tightly. If you’re saving it past day two, I recommend moving it to the fridge. Reheat in the microwave in 10-second bursts until warm. It never dries out, thanks to the melted butter and brown sugar.

You might also enjoy this Chocolate Pudding Pie if you’re after something chilled and spoonable but still deeply chocolatey.

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Related Recipes for Chocolate Lovers

If you’re after more chocolate pie ideas, you might enjoy:

• Chocolate Pie Easy – a smooth, no-fuss classic
• Chocolate Peanut Butter Pie – rich, chilled, and nutty
• Chocolate Cream Pie – silky and topped with whipped cream

You can also explore the texture side with something like a brownie pie recipe or cookie dough pie, especially if you enjoy soft centers and crisp tops.

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Final Thoughts and Community Notes

This chocolate chip cookie pie is the kind of dessert you keep in rotation. It’s easy enough to throw together after dinner but strong enough to serve for birthdays or gatherings.

Save this recipe to your Chocolate Desserts or Pie Recipes board on Pinterest so it’s easy to find again.

And if you try it, I’d love to hear how it turned out for you in the comments—did you go all-in with the chocolate chips, or try it with peanut butter chips instead? Let’s swap notes.

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