Chocolate Chip Pie is the dessert you make when you just can’t decide between chocolate chip cookies and pie. It’s unlike any other pie I’ve ever had—with a chewy, gooey, chocolatey center that’s completely swoon-worthy. Get ready to meet your new favorite treat!
Gooey Chocolate Chip Cookie Pie
Basically, this is a pie that’s filled with chocolate chip cookie dough instead of traditional pie filling—and it’s just as decadent as you think. Because the filling is a lot thicker than your standard cookie, it gets crisp on top, chewy in the middle, and the bottom is all gooey, melty goodness. (If you’ve ever had a dessert that’s stuffed with warm chocolate chip cookie dough, it’s a little bit like that.)
My family loves this recipe and honestly, I can’t get enough of it either! It’s right up there with Peanut Butter Fluff Pie, Shoofly Pie, and Homemade Lemon Meringue Pie as one of our favorite pies.
Easy Chocolate Chip Pie Recipe
This recipe is also called Nestle Toll House Chocolate Chip Pie because it originated with the famous chocolate chip company. While there are a number of recipes for Chocolate Chip Pie out there, I make a version that’s pretty close to the one shared by Nestle Toll House, with the exception that I omit the nuts.
What’s fun about this recipe is that there’s a lot of room to make changes and customize your pie to your family’s tastes and preferences. Read on for some ideas!
(Want to enjoy chocolate chips in cake form? Try my Chocolate Chip Cake!)
See recipe card below this post for ingredient quantities and full instructions.
- Deep dish pie crust – Frozen or fresh, just make sure you use the pastry dough kind and not graham cracker or chocolate, which would be a bit too sweet paired with this filling.
- All-purpose flour
- Granulated sugar
- Brown sugar – Use light brown sugar or dark—whatever you have on hand is fine!
- Butter – The butter needs to be soft, so place it on the countertop about an hour before you plan on starting the recipe. I recommend using unsalted butter.
- Chocolate chips – The recipe calls for semi-sweet, but feel free to use milk chocolate chips for a creamier flavor.
- Whipped cream or ice cream – A scoop of vanilla ice cream melting onto a warm piece of gooey Chocolate Chip Pie is what dreams are made of.
As mentioned above, there’s a lot of room for variation here. Add chopped walnuts or pecans if you’re a fan, or swap half the chocolate chips for M&Ms and turn your Chocolate Chip Cookie Pie into M&M Cookie Pie! Sprinkles can add some color too, chopped Heath Bar in here would be incredible, or drizzle caramel and chocolate sauce over the scoop of ice cream when you’re serving the pie.
How to Make Chocolate Chip Pie
This recipe for Chocolate Chip Pie is ridiculously easy. Here’s what you do:
- Prepare: Preheat the oven to 325ºF.
- Make the Filling: Use a hand mixer to beat the eggs in a large mixing bowl until they’re foamy. Add the flour and both sugars, and beat again until combined. Beat in the butter, then fold in the chocolate chips. Spoon the batter into the pie shell, making sure it’s evenly distributed.
- Bake the Pie: Bake for about an hour, or until a knife inserted between the edge and center comes out clean. Cool the pie on a wire rack, then serve warm with a scoop of ice cream or dollop of whipped cream.
How to Store Chocolate Chip Pie
You don’t need to refrigerate this pie. Use plastic wrap and keep it on the countertop for 4–5 days (if it lasts that long!).
To freeze, let the pie cool completely after baking. Then wrap it in a layer of plastic wrap and a layer of foil. Pop it in the freezer; when you’re ready to eat it, thaw the pie in the fridge overnight. Take off the wrapping and warm it in the oven at 325ºF until it’s heated through.
This Chocolate Chip Pie recipe is the type that doesn’t need to be refrigerated. Generally speaking, cream pies should be kept in the fridge, while just about anything else can be kept at room temperature.
Reheat a cookie pie in a 325ºF oven until it’s warm. Alternatively, you can warm up individual slices in the microwave.
In this Chocolate Chip Pie, the chocolate chips melt and form a gooey, chocolatey filling. Once the pie cools, they don’t harden like solid, unbaked chocolate chips.
More Recipes With Chocolate Chips
- Chocolate Chip Ice Cream Bread
- Chocolate Chip Cookie Delight
- No-Bake Chocolate Chip Cookie Truffles
- Chocolate Chip Cake Mix Cookie Bars
- Chocolate Chip Cookie Dough Dip
Chocolate Chip Pie
- 1 unbaked 9-inch deep-dish pie shell
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 sticks butter softened
- 1 cup semi-sweet chocolate morsels
- sweetened whipped cream or ice cream optional
- Preheat oven to 325° F.
- Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels. Spoon into pie shell.
- Bake for 55 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.