Description
This rich and gooey cookie pie combines the buttery flakiness of a pie crust with the classic flavors of a chocolate chip cookie. Serve warm with a scoop of vanilla ice cream for an extra-decadent treat.
Ingredients
1 refrigerated pie crust, thawed
¾ cup (1½ sticks) salted butter, softened to room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
1½ cups Tollhouse semi-sweet chocolate chips
¾ cup chopped walnuts (optional)
Instructions
Preheat the oven to 325°F and fit the thawed pie crust into a 9-inch pie plate, crimping the edges evenly.
In a large bowl or the bowl of a stand mixer with the paddle attachment, cream the softened butter with both sugars until light and fluffy, about two minutes.
Add the eggs and vanilla extract to the bowl and mix until thoroughly combined.
Sprinkle in the flour, mixing gently until no streaks of flour remain; scrape down the sides of the bowl as needed to ensure uniform texture.
Fold in the chocolate chips and walnuts until they are evenly distributed throughout the dough.
Spoon the cookie dough into the prepared pie crust, spreading it out to reach the edges and smoothing the surface.
Place the pie on the middle rack of the preheated oven. After twenty minutes, tent loosely with aluminum foil to prevent over-browning. Continue baking until the center is set and a toothpick inserted two inches from the edge comes out mostly clean, about 55 to 65 minutes total.
Allow the pie to rest on a wire rack for at least 15 minutes before serving to let the filling set slightly.
Notes
For extra visual appeal and melty pockets of chocolate, press a handful of additional chocolate chips into the top of the pie immediately after it comes out of the oven.
Chill any leftovers overnight—this cookie pie is easier to slice cleanly when slightly cool, and flavors meld beautifully after resting.
If you prefer a deeper pie, use a second refrigerated crust as a decorative lattice or full top crust, brushing with an egg wash and sprinkling with coarse sugar before baking.