Gooey Chocolate Chip Cookie Pie – Let me introduce you to your unexplored dessert obsession—Gooey Chocolate Chip Cookie Pie. Yep, it’s precisely what it expresses. Picture an enormous chocolate chip cookie, all warm and gooey, but baked into a pie shell for that extra speck of magic. With a rich, buttery filling packed with chocolate chips and walnuts, this pie is basically the dessert equivalent of a big cushy hug. You only need a few straightforward elements to whip it up, but the end result? Totally next level. Trust me, if you love cookies (and who doesn’t?), this pie will be your new go-to treat.
So, the first time I made this Gooey Chocolate Chip Cookie Pie was kind of an accident. I was craving something sweet but couldn’t decide between cookies and pie. Classic dilemma, right? Well, I thought, “Why not both?” I had some chocolate chips and a pie crust lying around, so I threw it together, not expecting much. But oh my gosh, the second it came out of the oven, all warm and melty, my husband and kid practically sprinted to the kitchen. One bite, and they were snagged. Now, it’s become a regular in our house. Honestly, it’s the kind of dessert that has you sneaking back for just one more bite… and then maybe another.
What makes this Gooey Chocolate Chip Cookie Pie truly memorable?
What makes this pie memorable? It’s the flawless mixture of familiar and surprising. It’s everything you adore about a chocolate chip cookie—gooey, chocolatey, with that glimmer of vanilla—but baked into a pie crust that carries it to a whole new deck. The walnuts add that pleasing crunch, while the gooey center stays soft and melty. The best part? You can toss it together in about 15 minutes. And when you serve it warm, maybe with a scoop of ice cream or a dollop of whipped cream, it’s the type of dessert that makes people believe you’ve been slaving away in the kitchen for hours. Spoiler: You haven’t.
What You Need To Make This Gooey Chocolate Chip Cookie Pie Recipe?
Unbaked 9-inch pie shell: Store-bought or homemade, doesn’t matter. Go with what’s easiest for you. If you’re feeling fancy and want to make your own, great! But honestly, the store-bought kind works just fine and saves time. No one’s judging here.
Large eggs: These are going to help give the pie that gooey, almost custard-like texture we’re going for. And yes, use large ones—just trust me on that!
Vanilla extract: A little splash of vanilla makes everything better. It’s like the secret ingredient that takes your dessert from “good” to “OMG, what is that flavor?”
All-purpose flour: Just a little bit of flour to hold everything together. Don’t worry, it’s not like making a cake or anything; it’s just enough to give the pie some structure.
Salt: Salt in dessert? Yup. It balances out the sweetness and makes the flavors pop. Plus, who doesn’t love that sweet and salty combo?
Granulated sugar & Packed brown sugar: The dynamic sugar duo. White sugar gives the pie sweetness while brown sugar brings that chewy, caramelly goodness we all love in a chocolate chip cookie.
Unsalted butter: Butter is everything here. You want it soft so it mixes well, and unsalted is better because we’re adding our own salt and want control over that.
Semi-sweet chocolate chips: Semi-sweet is perfect because it’s not too sweet, not too bitter. But hey, if you’re more of a dark chocolate fan, go for it!
Walnuts: The walnuts add some crunch, which is awesome because you’ve got that gooey filling. If you’re not into nuts, feel free to leave them out, but they do add a nice contrast to all that chocolatey goodness.
Steps To Make Gooey Chocolate Chip Cookie Pie:
Preheat and Prep: Preheat your oven to 325°F and get your pie shell ready. If you’re using a store-bought shell, just pop it into your pie dish—no need for fancy work here.
Mix it Up: In a large bowl, grab your electric mixer and beat the eggs and vanilla together until they’re nice and foamy. Then, add in the flour, salt, both sugars, and mix until combined. Toss in that softened butter and give it another good mix until everything’s smooth and creamy.
Add the Fun Stuff: Stir in the chocolate chips and walnuts. This is the fun part! Spoon this delicious, gooey mixture into your prepared pie shell.
Bake: Slide that pie into your preheated oven and bake for 55-60 minutes. Keep an eye on it—when you check with a toothpick, it should come out clean if you stick it in halfway between the edge and the center. The center will stay gooey, and that’s exactly what we want.
Cool and Serve: Let the pie cool for about 15 minutes on a wire rack before diving in. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Trust me, it’s worth it!
Tip:
Here’s the deal—if you really want this Gooey Chocolate Chip Cookie Pie to be over-the-top delicious, don’t rush the cooling process. I know, waiting is hard, but if you slice into it too soon, the filling might still be a bit too runny. Let it sit for at least 15 minutes after it comes out of the oven to allow the gooey center to set just right. Also, if you’re feeling extra indulgent, serve it warm with a scoop of vanilla ice cream on top. The cold ice cream melting into the warm, chocolatey pie? Absolute heaven.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! You can bake it earlier in the day and reheat individual slices in the microwave for about 15-20 seconds to get that warm, gooey texture back.
Can I substitute the walnuts?
Totally! Pecans or almonds work well, or you can skip the nuts altogether if you prefer a nut-free version. The pie will still be deliciously gooey and rich.
How should I store leftovers?
If you have leftovers (which is rare in our house!), you can cover the pie with plastic wrap or foil and keep it at room temperature for up to 2 days. You can also refrigerate it for about 4 days. Warm up slices in the microwave before serving for that gooey goodness.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gooey Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked 9-inch pie shell
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 c all-purpose flour
- 1/4 tsp salt
- 1/2 c granulated sugar
- 1/2 c packed brown sugar
- 3/4 c 1 1/2 sticks unsalted butter, softened
- 1 c semi-sweet chocolate chips
- 1 c chopped walnuts
For serving:
- Whipped cream and/or vanilla ice cream totally optional but highly recommended
Instructions
- First things first, set your oven to 325°F and let it preheat.
- In a large bowl, crack in your eggs and pour in the vanilla. Grab your electric mixer and beat on high until the mixture gets nice and foamy.
- Next up, toss in the flour, salt, white sugar, and brown sugar. Mix it all together until everything’s fully combined. Then, add the softened butter and mix again until smooth and creamy.
- Now for the fun part! Stir in the chocolate chips and chopped walnuts, then scoop that delicious mixture into your unbaked pie shell.
- Pop the tart into the oven for about 55-60 minutes. To check if it’s done, stick a toothpick or knife halfway between the center and the edge—it should come out mostly clean, but the center will still be wonderfully gooey.
- Let it cool for about 15 minutes on a wire rack, then dig in while it’s still warm! And don’t forget to serve it up with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
