Chocolate Chip Cookie Pie
A delicious dessert pie made with a cookie crust filled with chocolate chip cookie dough and baked until golden, offering the best of both worlds: a crispy crust and soft, chewy cookie filling.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.25 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a medium bowl, cream together softened butter and sugars until light and fluffy. Beat in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
- Press half of the dough mixture into the bottom and up the sides of the prepared pie dish to form a crust. Reserve remaining dough for topping.
- In a small saucepan, heat heavy cream over medium heat until warm (do not boil). Stir in cornstarch and cook for 1 minute to thicken slightly.
- Pour warm cream mixture over the reserved cookie dough in the pie dish, spreading evenly.
- Drop spoonfuls of the remaining dough on top of the cream layer. Press gently to adhere.
- Bake in preheated oven for 25–30 minutes, or until edges are golden and center is set but still slightly soft.
- Cool completely before slicing. Serve at room temperature or chilled.
Notes
For best results, allow the pie to cool completely before serving. It can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.