GOOEY Chocolate Chip Cookie Pie Recipe
This gooey pie recipe is a giant chocolate chip cookie in a pie crust! Chocolate Chip Cookie Pie has an all butter pie crust and is full of chocolate - this is a cookie lovers dream!
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1 9-inch All Butter Pie Crust (or use a store bought crust)
Pie Recipe:
½ cup (113g) unsalted butter, melted
1/3 cup (67g) granulated sugar
½ cup p(150g) acked brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (255g) chocolate chips, plus a few more for sprinkling on top the pie
Preheat oven to 425°F.
Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
Mix in egg, vanilla baking soda, and salt. Then add flour and stir until thick.
Add chocolate chips and stir until well mixed.
Spread cookie batter into prepared pie crust. Sprinkle with about ¼ cup additional chocolate chips on top.
Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425°F. Then lower the oven temperature to 350°F and continue to bake until the cookie is puffed and no longer glossy on top, about 25 minutes.
Cool at least to room temperature before slicing. This pie slices messy before it’s cooled but it tastes so good warm or room temperature.
Serving suggestions: ice cream, chocolate sauce, whipped cream or plain.
Store covered at room temperature for up to 3 days or freeze for up to 3 months.
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Chocolate Chip Pie ???????????????? Based on Toll House Version ???????????????? Recipe Without Nuts
My chocolate chip pie recipe without nuts is easy and delicious! This dessert is exactly what it sounds like: a gigantic chocolate chip cookie baked inside a buttery, homemade pie crust, the two comning together to make an unforgettably indulgent dessert that both chocoholics and non-chocoholics alike will fall in love with at the first bite.
Based on the Toll House recipe and other versions, my pie has the perfect amount of chocolate chips and sweetness. After researching other versions on the Internet, I developed a recipe that solves the problem of the chocolate chips sinking to the bottom or getting buried in the batter, resulting in a chocolate chip pie that both tastes and looks perfect. Topped with Cool Whip or ice cream, this pie is like eating a slice of heaven.
As I said, my chocolate chip pie recipe is super easy. To make the filling, all you have to do is mix together melted butter, flour, white sugar, brown sugar, vanilla, and salt--and of course chocolate chips. I used regular-sized semi-sweet chocolate chips, but you could use milk chocolate if you want. I also think that mini chocolate chips would help make sure there's chocolate in every bite, but I went with normal chips because I wanted them to really stand out visually.
The biggest secret to my chocolate chip pie recipe is making sure to toss the chocolate chips with some flour before adding them to the batter. Whenever you add chocolate chips, raisins, or other heavy mix-ins to a loose batter, coating them in flour helps ensure they won't sink to the bottom. Along with the extra flour I added to the filling batter, this extra step is the reason why my chocolate chips didn't sink to the bottom of the pie like in other recipes here on YouTube.
Once the batter is prepared, simply pour it into an unbaked 9-inch pie shell and smooth it out. I set aside an extra 1/4 cup of chocolate chips to press into the top so that the chocolate chips would be very visible. Sometimes when making chocolate chip cookies, the chips get lost in the batter--but I wanted to make sure there was no mistake this was a chocolate chip pie.
I was really excited to try this pie, so after letting it cool down, I cut a slice and give it a try. Honestly, it was absolutely incredible--better than I had expected. I like chocolate, but I'm not a chocoholic--I usually prefer fruit desserts--but this chocolate chip cookie pie left me speechless: it was that good. It was sweet, but not too sweet, and it was soft but not gooey. The combination of the chocolate chip cookie and pie crust was absolute perfection.
Although it was great on its own, this chocolate chip pie was even better with some vanilla ice cream. If you make this, I highly recommend having some ice cream, whipped cream, or Cool Whip to top it.
I made this chocolate chip cookie pie without nuts because I wanted the chocolate chips to take centerstage. However, other recipes online call for adding nuts like pecans or walnuts, sometimes even coconut or toffee bits. If you experiment with other mix-ins, let me know.
Like I said, this chocolate chip pie recipe without nuts was outstanding. It's super easy and delicious, so I highly recommend you give it a try. It would be perfect for Father's Day--or any day--like the 4th of July, Thanksgiving, Christmas, or a random Tuesday night. If you make this, I know you'll love it, so give it a try today!????????????????????????????????????️
Chocolate Chip Pie Recipe
1 stick butter, unsalted (8 Tablespoons)
1/2 cup white sugar (105g)
1/2 cup light brown sugar (120g)
2 large eggs
1 cup all purpose flour (150g)
1 cup semi-sweet chocolate chips (200g)
+1/4 cup semi-sweet chocolate chips (50g)
+1 Tablespoon flour (15g)
1 teaspoon vanilla
1/8 teaspoon salt
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Chocolate Chip Cookie Pie
My mom’s “Tollhouse Cookie” Pie is my absolute favorite holiday dessert! The gooey chocolate chip cookie filling is SO decadent, and when you top this with fresh whipped cream, it’s perfection. Plus, this pie is SO EASY to prepare! Mix all the ingredients together, pour them into a pre-made pie crust, bake, and enjoy!
Chocolate Chip Cookie Pie
2 eggs
½ cup flour
½ cup brown sugar
½ cup white sugar
2 sticks unsalted butter, melted and cooled
1 cup semi-sweet chocolate chips
1 frozen deep dish pie crust
½ cup heavy cream
1-2 Tbsp. powdered sugar
¼ tsp. vanilla extract
Preheat oven to 325*. Whisk the eggs in a large mixing bowl. Add the sugars, flour and butter, whisking between each addition. Fold in the chocolate chips. Place your pie crust onto a baking sheet to catch any drips. Pour the batter into the pie crust. Bake for 1 hour then remove to cool. Using an electric mixer, whip the cream, adding in powdered sugar to taste and vanilla extract about halfway through the whipping process. Serve the pie warm, room temperature, or (my favorite) cold! This can be made ahead of time and stored on the countertop or in the fridge. ENJOY!
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#chocolatechipcookiepie #pie #Thanksgiving
Royal Delicacies 7 - Whitman, MA Toll House Inn - Chocolate Chip Pie
Here is a link to the history of the chocolate chip cookie
Here is a link to the history of the Toll House Inn.
Easy Chocolate Chip Pie
1 stick butter (melted)
1 tsp. vanilla
1 cup sugar
1 cup chocolate chips
¼ cup all-purpose flour
1 cup chopped nuts (optional)
2 beaten eggs
1 traditional pie shell
Preheat oven to 325 degrees. Melt butter and let it cool a little (so the chocolate chips don’t melt.) Put all the other ingredients in a bowl and stir. Add the melted butter. Pour the mixture into the pie shell. Bake for approximately 45 minutes until golden brown.