If you can’t decide whether to have a cookie or a slice of pie, you can have both with this Chocolate Chip Cookie Pie. This pie is your favorite chocolate chip cookie smothered in a rich custard, all wrapped up inside a buttery pie crust.
I modeled this delicious and gooey chocolate chip cookie pie after the Baltimore Bomb Pie (or Berger Cookie Pie) but using chocolate chip cookies instead of the Berger cookies. It is also a great way to revitalize a bunch of stale chocolate chip cookies (if you have any).
I’m sure you have seen a bunch of chocolate chip cookie pies that are basically just chocolate chip cookie dough baked in a pie crust. This decadent pie is so much more than that! It’s literally chocolate chip cookies inside a custard pie! Amazing is the word!
Table of Contents
Why this recipe works
- This pie is a great way to use leftover cookies.
- It is essentially a chess pie with a much more substantial and decadent filling.
- It may appear complicated but it is actually a very easy recipe. And it is even easier when you take some shortcuts with store bought cookies and pie dough.
- You can easily customize it to your liking with different kinds of cookies, nuts, even brownies!
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Cookies – I use these milk chocolate chip cookies for this chocolate chip cookie pie. But you can use just about any cookies, store bought or homemade.
- Flour – I use all-purpose flour for the pie crust, you could substitute pastry flour.
- Sugar – I use granulated sugar to sweeten the pie crust as well as the custard filling. Other types of sugar can be used like light brown sugar, dark brown sugar or raw sugar.
- Butter – I use unsalted butter for both the pie crust and the pie filling. Make sure the butter is cold for the pie crust but room temperature for the filling. If you use salted butter, you can omit all of the salt called for separately in the recipe.
- Salt – a little bit of kosher salt is used to enhance the flavor and balance out the sweetness.
- Water – I use iced water to hydrate the pie dough and to bring it all together. You want to make sure it is cold so the butter doesn’t melt. You could use some type of alcohol, such as vodka, to replace some or all of the water. Alcohol inhibits gluten formation and will create a flakier crust in the end.
- Eggs – This is afterall a custard base pie, so eggs are used to thicken the filling.
- Vanilla extract – I use vanilla extract to flavor the custard filling. Be sure to use pure vanilla extract and not artificial vanilla flavoring.
- Cream – I use heavy whipping cream for the custard filling. If you don’t have cream, you can use half and half or milk. The filling might be a bit runnier and less rich but it’ll work.
Tools you’ll need
- You can make the pie crust by hand, or you can use a stand mixer or food processor to assist you with it.
- You’ll need an electric hand mixer or stand mixer to make the custard filling.
- You’ll need a deep dish pie pan.
- You’ll need pie weights or just use dry beans like I do. I have a couple pounds of dry beans just for this purpose and I’ve been reusing them for years.
- You’ll need a pie shield to cover the crust so it doesn’t get burned or you can just tear off thin strips of foil to use as a pie shield.
How to make chocolate chip cookie pie
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, we need to par-bake a pie crust. I’m using my all-butter pie crust for this recipe. Or if you’re looking to simplify things, you can use a frozen pie shell or refrigerated pie dough.
Tip: because the filling for this pie is essentially a custard, par-baking the pie crust will help the bottom of the crust not get soggy.
Second, let’s fill the crust with our chocolate chip cookies. I cut the cookies into roughly 1-inch pieces or you can just break them off by hand. Fill the crust just to the bottom of the fluted edge.
Third, make the custard filling by beating together butter, sugar, salt, cream, eggs and vanilla in a large mixing bowl or in a stand mixer. Pour it into the pie crust with the cookie pieces. Shake the pan around to get the custard to fill in all the voids.
Finally, bake the pie until the custard is set and golden brown. Allow the pie to cool completely before serving.
Tip: make sure to cover the edge with pie shield or foil to keep it from burning. Remove foil to allow the edge to brown some more at the end.
Variations
- You can use all types of chocolate chip cookies in this recipe to make a completely different variation of this chocolate chip cookie pie. Try these peanut butter chocolate chip cookies or these Oreo chocolate chip cookies!
- Add a splash of alcohol, like bourbon, to the pie filling for a boozy treat.
- Toss in some chopped nuts or use cookies with nuts (like these pecan chocolate chip cookies) in them for more texture and nuttiness.
Storage
- Room temperature: you can leave the baked pie out on the counter for a day.
- Refrigerator: because this chocolate chip cookie pie filling contains custard, store any leftovers in the refrigerator, it will last 3 – 4 days.
- Freezer: you can freeze this pie for up to three months. Thaw the pie in the refrigerator overnight.
FAQs
You can make this pie up to 3-4 days ahead of time. Or if you want to break the process into smaller steps, you could follow a few simple steps:
Step 1 – Bake the cookies the week before (if you’re using homemade cookies). Save some for the pie and enjoy the rest!
Step 2 – Bake the crust 2 days ahead.
Step 3 – Then make the filling and bake the pie the day before.
You certainly can! Any pie crust would work for this recipe. If you want a little more chocolate, try this chocolate pie crust or this Oreo crust. If you want a little bit of a nutty crust, try this pecan pie crust.
The crust for this pie acts as a shell to hold everything together so I don’t recommend making it without a crust. However, you could skip the crust and just fill a pie pan with cookie pieces and the custard filling and bake as directed.
I love this pie best when served slightly warm, with plenty of whipped cream or a scoop of ice cream!
More decadent pie recipes
Hungry for more?
Chocolate Chip Cookie Pie
Ingredients
For pie crust
- 1 ½ cup all-purpose flour, 200 g
- 2 rounded tablespoon granulated sugar, 31 g
- ¼ rounded teaspoon kosher salt
- 5 oz unsalted butter, cold, 10 tablespoon, 142 g
- 3 tablespoon cold water
- Extra flour for rolling
For pie filling
- 9 jumbo chocolate chip cookies
- 4 oz unsalted butter, room temperature, 113 g
- 1 cup granulated sugar, 198 g
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- ¼ cup heavy whipping cream, room temperature, 56 g
- 2 teaspoon pure vanilla extract
Instructions
- Prepare the pie crust: Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and use a spatula to scrape the flour at the bottom of the bowl.
- Place a large piece of plastic wrap on the counter and dump the dough on top. Shape into a disk, wrap in plastic and rest in the refrigerator for an hour.
- Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
- Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 – 30 minutes.
- Preheat the oven to 425°F.
- Remove pie crust from the freezer and dock the bottom and sides of the pie dough with a fork.
- Place a large piece of parchment paper over the frozen pie dough, pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
- Bake pie crust for 25 minutes with beans, then carefully remove the parchment paper along with the beans and bake for another 5 minutes.
- Remove the pie crust from the oven and set it on a wire rack while you prepare the filling.
- Reduce oven temperature to 350°F.
- Prepare the filling: Beat room temperature butter with sugar and salt in a medium mixing bowl with an electric hand mixer or in a stand mixer until completely combined.
- Whisk together eggs, cream and vanilla in a small bowl and add the mixture to the beaten butter mixture. Beat the whole thing together until combined. Stop the mixer and scrape the side and bottom of the bowl a few times as necessary to ensure all the ingredients are incorporated well.
- Cut up the chocolate chip cookies into 1” pieces and fill the par-baked crust to the top just under the edge. Pour the prepared custard mixture over the cookies, shake it around to make sure the custard fills up all the voids.
- Cover the edge with a pie shield or thin strips of foil to avoid burning the crust and bake for 45 minutes.
- Remove pie shield or foil strips and bake for another 5 minutes to allow the crust to get golden brown as necessary.
- Remove pie from the oven and let cool completely on a wire rack before serving.
Notes
- Store bought pie crust can be used to save time.
- Use any kind of cookies in this pie for a completely different variation.
- Add a splash of alcohol in the custard filling for a boozy treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you use store bought pie shell do you bake pie shell ahead or bake after filled with pie filling ?
Hi Martha, I would still parbake it just like the recipe calls for. You simply replace the homemade pie crust with store bought, and follow all instructions as is.
This looks and sounds amazing Trang! And how fortuitous! I just made a batch of cardamom chocolate chunk cookies today!