A chocolate chip cookie pie that’s loaded with chocolate and nuts!
It’s so simple to make, and a gooey, buttery cookie in pie form is always a crowd-pleaser.
Chocolate chip cookie pie (AKA, Kentucky Derby Pie), is an ideal combination of desserts – it’s like a skillet cookie without the pressure of last-minute baking, a cookie cake that’s delightfully low-key and country, a chocolate chip cookie that’s even more buttery!
If a pecan pie and a chocolate chip cookie had a baby together, it would be this chocolate chip pie.
If you love chocolate, or cookies, or pies, this is one to try.
This is a really simple pie filling that only requires 8-ingredients. But there are a couple of tricks to getting the consistency right:
- Begin by getting the eggs frothy. You want to REALLY beat some air into them. They should be light, frothy, and filled with bubbles. If you’re used to the standard cookie recipe of eggs being added toward the middle, this will seem really backwards, but getting the eggs frothy is key to preventing an overly-dense pie filling.
- Use softened – not melted – butter. If you use melted butter, your filling will be too soupy and will likely never set no matter how long you bake it. The filling should be thicker than cake batter but wetter than cookie dough.
One of my favorite things about this pie is how easy it is to make ahead. It makes for a really low-key dessert. You can serve it chilled (my favorite) or warmed up; on its own or with ice cream and/or whipped cream. It is good every way!
Make it for:
- Dinner parties
- The Kentucky Derby
- An extra-special dessert
Chocolate Chip Cookie Pie
- 1 (9-inch) pie crust
- 2 eggs
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup semi sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional); see note
- For topping: whipped cream or ice cream
- Preheat oven to 325 degrees. Arrange pie crust in a 9-inch pie pan, pressing into the sides and fluting the edges.In a stand mixer fitted with the whisk attachment, beat eggs on high speed for 1-2 minutes, until frothy and well combined. Add in the flour, both sugars, and salt and mix to combine. Beat in the butter. Stir in the chocolate chips and chopped nuts. Transfer to the prepared pie crust and smooth out the top using a spatula. Bake 60-70 minutes, until the top browns and the edges are set. The middle will still have a slight wobble to it – it will set up as it cools. Don't overbake!Cool on a wire rack and transfer to fridge. Serve cold, at room temperature, or warmed up topped with whipped cream and/or ice cream.
Recipe adapted from Nestle.