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–+ servings
Gooey Chocolate Chip Cookie Pie

Gooey Chocolate Chip Cookie Pie

This Gooey Chocolate Chip Cookie Pie combines comforting cookie goodness and pie elegance, delivering an irresistible treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 eggs beaten Provides essential structure and binding for the filling.
  • 1/2 cup flour Adds needed structure; substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup pure cane sugar Sweetens the filling to perfection.
  • 1/2 cup pure cane dark brown sugar Contributes depth and a rich sweetness.
  • 1 cup melted butter Creates a rich and moist filling, enhancing the crust.
  • 1 cup milk chocolate or semisweet chocolate chips Defines the pie's delicious flavor.
  • 1/2 cup chopped walnuts Adds crunch and nuttiness; can be omitted for a nut-free option.
  • 1 teaspoon vanilla Boosts the overall flavor for a delightful experience.
For the Pie Crust
  • 1 cup flour Provides the necessary structure for the pie crust.
  • 1/2 cup vegetable shortening Ensures a flaky and tender crust.
  • 1 tablespoon sugar Adds a hint of sweetness to the crust.
  • 1/8 teaspoon baking powder Helps lighten the texture of the crust.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1/4 cup cold water Binds the crust ingredients together for a workable dough.

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Whisk
  • Pastry Cutter
  • rimmed baking sheet

Method
 

Prepare the Pie Crust
  1. In a medium bowl, combine 1 cup of flour, 1 tablespoon of sugar, 1/8 teaspoon of baking powder, and 1/2 teaspoon of salt. Using a pastry cutter, cut in 1/2 cup of vegetable shortening until the mixture resembles coarse crumbs.
  2. Gradually add 1/4 cup of cold water, mixing until a dough forms. Roll out the dough on a floured surface and fit it into a 9-inch pie plate, then refrigerate while you prepare the filling.
Make the Filling
  1. Preheat your oven to 325°F (163°C) as you begin making the gooey filling for your chocolate chip cookie pie.
  2. In a large mixing bowl, whisk together 2 beaten eggs and 1 teaspoon of vanilla until well combined.
  3. Next, blend in 1/2 cup of flour, 1/2 cup of pure cane sugar, and 1/2 cup of dark brown sugar until smooth, followed by gradually stirring in 1 cup of melted butter that has cooled slightly.
Add Chocolate and Nuts
  1. Once the filling mixture is cohesive, fold in 1 cup of milk chocolate or semisweet chocolate chips for that rich, chocolatey flavor.
  2. If desired, gently mix in 1/2 cup of chopped walnuts for added texture. This creamy mixture is what makes your Gooey Chocolate Chip Cookie Pie so irresistible, so ensure it is evenly combined before moving to the next step.
Combine and Bake
  1. Carefully pour the chocolate filling into the prepared unbaked pie shell while it sits on a rimmed baking sheet to catch any possible overflow.
  2. Place the baking sheet in the preheated oven and allow it to bake for about 1 hour. Keep an eye on the pie until the edges are set but the center remains slightly jiggy; this indicates your gooey filling is just right.
Cool and Serve
  1. Once baked, remove the pie from the oven and let it cool on a wire rack for 30 minutes to 1 hour. This cooling period allows the filling to set slightly for the perfect slice.
  2. Serve your warm Gooey Chocolate Chip Cookie Pie as is, or with a delightful scoop of vanilla ice cream or whipped cream on top for an extra indulgent treat.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Allow melted butter to cool adequately before mixing it into the filling to prevent cooking the eggs. Use a rimmed baking sheet to catch any overflow while baking. If using store-bought crust, line the baking sheet with parchment to catch any bubbling butter for easy clean-up.

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