Easy Crispy Chocolate Chip Cookie Pie Recipe
Easy Chocolate Chip Cookie Pie Recipe. Crispy edges, gooey center. After making this many times, I discovered the trick to the perfect pie. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Sweet and Sour Meatballs Recipe and Easy 30-Minute Street Corn Chicken Rice Bowl Recipe.
Why This Easy Crispy Chocolate Chip Cookie Pie Recipe Is Pure Comfort
- Crispy edges, gooey center
- Better than takeout
- Easy and quick
- Perfect for any occasion
What You'll Need for Easy Crispy Chocolate Chip Cookie Pie Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 refrigerated pie crust
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Optional: Vanilla ice cream
- Optional: Whipped cream
- Optional: Chocolate syrup
📝 Ingredient Notes
- pie crust: Use a 9-inch refrigerated pie crust, not frozen.
🛒 Tools & Equipment I Recommend
- Parchment paper — Prevents sticking and makes clean up easy. → See on Amazon
- Pizza cutter — Makes cutting the pie into slices easy and neat. → See on Amazon
How to Make Easy Crispy Chocolate Chip Cookie Pie Recipe
- Prepare the crust: Press the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Bake at 375°F (190°C) for 5 minutes.
- Make the filling: In a bowl, mix melted butter, sugars, egg, and vanilla. Add flour, baking powder, baking soda, and salt. Stir in chocolate chips.
- Bake the pie: Pour the filling into the crust. Bake at 350°F (175°C) for 25-30 minutes or until golden brown. Let cool before serving.
Cook's Tips for Perfect Easy Crispy Chocolate Chip Cookie Pie Recipe
- Tip: For a gooier center, underbake the pie slightly.
- Common mistake and fix: If the crust is browning too quickly, cover the edges with aluminum foil.
- Tip: For a fun twist, add nuts or dried fruits to the filling.
- Tip: To prevent the pie from sticking, grease the pie dish or use parchment paper.
Storing & Reheating Easy Crispy Chocolate Chip Cookie Pie Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: You can prepare the pie crust and filling ahead of time and bake when ready.
Freezing Easy Crispy Chocolate Chip Cookie Pie Recipe
Freeze the unbaked pie for up to 2 months. Thaw before baking.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a crispier crust, brush the edges with an egg wash before baking.
- Best substitution: You can substitute the butter with melted coconut oil for a dairy-free version.
- Make-ahead: You can make the pie up to 2 days ahead. Store at room temperature.
- Scaling: This recipe can be doubled and baked in a 10-inch pie dish.
- Troubleshooting: If the pie is not setting, it may need to bake longer. If it's burning, cover the edges with foil.
Want to level up this recipe?
Parchment paper — Prevents sticking and makes clean up easy. → Check price on Amazon
Easy Crispy Chocolate Chip Cookie Pie Recipe
Ingredients
Main Ingredients
- 1 refrigerated pie crust
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Seasonings
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Chocolate syrup
Instructions
- Prepare the crust: Press the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Bake at 375°F (190°C) for 5 minutes.
- Make the filling: In a bowl, mix melted butter, sugars, egg, and vanilla. Add flour, baking powder, baking soda, and salt. Stir in chocolate chips.
- Bake the pie: Pour the filling into the crust. Bake at 350°F (175°C) for 25-30 minutes or until golden brown. Let cool before serving.
Notes
- Chef tip: For a crispier crust, brush the edges with an egg wash before baking.
- Best substitution: You can substitute the butter with melted coconut oil for a dairy-free version.
- Make-ahead: You can make the pie up to 2 days ahead. Store at room temperature.
- Scaling: This recipe can be doubled and baked in a 10-inch pie dish.
- Troubleshooting: If the pie is not setting, it may need to bake longer. If it's burning, cover the edges with foil.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze the unbaked pie for up to 2 months. Thaw before baking.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.
- Make ahead: You can prepare the pie crust and filling ahead of time and bake when ready.
Nutrition Per Serving
- Calories: 430
- Protein: 4g
- Fat: 22g
- Carbs: 56g
- Fiber: 1g
- Sugar: 32g
- Sodium: 220mg
- Cholesterol: 65mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Chocolate Chip Cookie Pie Recipe FAQs
Yes, you can make the pie up to 2 days ahead. Store at room temperature.
The pie may have been overbaked. Try underbaking slightly for a gooier center.
Yes, you can freeze the unbaked pie for up to 2 months. Thaw before baking.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
You can substitute the butter with melted coconut oil for a dairy-free version.
A Warm Final Note
I can’t wait for you to try Easy Crispy Chocolate Chip Cookie Pie Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
