Chocolate Chip Cookie Pie

The pie is rich, decadent, and the filling tastes like the center of an underbaked and extremely chocolaty chocolate chip cookie. Gooey perfection. It’s an easy recipe and I used frozen pie crust to keep it even easier. It’s an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter, but not with this recipe. I used 1 1/4 cups of chocolate chips and the pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom forming a chocolate layer. You could scale the chips back to 1 cup if you’re not as big of a chocolate fiend. I added hot fudge at the end to conceal a slightly cracked top but it’s optional.



  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt, or to taste
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 to 1 1/4 cups semi-sweet chocolate chips
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or subsitute with your favorite homemade buttery pie crust)
  • about 1/3 cup hot fudge (homemade or storebought), optional for drizzling

For full directions kindly visit averiecooks.com.

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