When my mom gave me a recipe box a few Christmases ago, I dove into it right away to find recipes to add to my own collection.
Inside were many recipes she’d saved over the years that she’d never actually made—this chocolate chip cookie pie was one of them. I accepted the challenge of making it, half convinced that turning chocolate chip cookies into pie would be a culinary crime.
At first I assumed the crust would be made from graham crackers or cookies, but the recipe called for a regular pie crust. That gave me an excuse to attempt Mother Lovett’s perfect pie crust. By “attempt” I mean I failed at it many times before settling for something workable.
My crust never looked pretty, but it was edible. Once I’ve mastered it, I’ll share the exact method—assuming the process doesn’t drive me to madness first.
But the crust hardly matters when the top of the pie bakes into a buttery, crispy chocolate chip cookie layer.
I never considered myself a big pie person—probably because many pies don’t contain chocolate, bacon, or cheese. That said, this pie converted me.
For a brief, glorious time I became a pie person as I sampled slice after slice.
What makes this pie even better is topping it with ice cream while it’s still warm. The ice cream melts into the cookie-like top and seeps down into the filling—it’s decadently sinful.
Chocolate Chip Cookie Pie
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 unbaked pie shell
Whipped cream or vanilla ice cream, for serving
Directions:
Preheat the oven to 325°F (163°C). In a large bowl, beat the eggs until foamy. Add the flour, granulated sugar, and brown sugar, mixing until well combined. Stir in the cooled melted butter, then fold in the chocolate chips. Pour the mixture into the unbaked pie shell and bake for about 60 minutes, or until the filling is set and the top is golden.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream so it can melt into the cookie topping.
If you make this and eat it warm with a generous helping of ice cream, I won’t tell.