Chocolate Chip Cookie Pie

Traci Coleman


I made this in a pie dish - but you could easily make individual pies using muffin tins. If and when I do that, I'll post a picture!

The ice cream on top is KEY to the deliciousness of this scrumptious recipe.

Saw this recipe on and could not resist!


★★★★★ 1 vote




  • 1 1/4 c
  • 1/4 tsp
  • 1/2 c
    very cold butter
  • 1/4 c
    iced water

  • 2
  • 1/2 c
  • 1/2 c
  • 1/2 c
    brown sugar
  • 3/4 c
    butter, very soft but not melted
  • 1 c
    semi-sweet chocolate chips
  • 1 c
    chopped pecans

How to Make Chocolate Chip Cookie Pie


  1. If making your own crust, mix flour and salt in large bowl. Cut cold butter into cubes and, using hands or pastry cutting tool, combine butter into flour until it has the texture of course crumbles. Add iced water 1 Tbsp at a time, combining it with hands until the crust binds but is not wet or sticky. Form into a disk, wrap in saran wrap and refrigerate for at least 1 hour.
  2. Remove chilled dough. Roll out on lightly floured surface to fit a 9" pie pan. Place crust into pie pan and press into bottom and against sides of pan.
  3. Preheat oven to 325. Cream together butter, sugar and brown sugar. Mix in eggs. Add flour, combining well. Stir in morsels and nuts. Spoon into pie shell.
  4. Bake for 55 - 60 minutes or until knife inserted in middle comes out clean. Cool on wire rack or serve slightly warm with ice cream.
  5. **Word of caution** As tempting as it is to dig into this pie before it's spent much time cooling, the cooling will allow the pie to set some before you cut it.

Printable Recipe Card

About Chocolate Chip Cookie Pie

Course/Dish: Cakes, Chocolate

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