🍪 A Slice of Sweet Summer Nostalgia
There’s something incredibly comforting about the smell of a warm chocolate chip cookie, fresh from the oven. But when that cookie takes the form of a buttery, golden pie? Now that’s summer magic. This Chocolate Chip Cookie Pie is a nostalgic twist on the classic cookie—a hybrid dessert that combines the chewy goodness of your favorite chocolate chip cookie with the decadence of a pie.
This recipe is inspired by my grandmother’s old-fashioned cookie bars, which she’d make every 4th of July. I’ve just taken it up a notch, baked it into a flaky pie crust, and packed it with gooey chocolate chips and toasty nuts. It’s perfect for summer BBQs, picnics, or just as a sweet treat to enjoy with a scoop of vanilla ice cream on a hot day.
🕒 Quick Glance
• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes
• Servings: 6
• Cuisine: American
• Season: Summer
🧾 Ingredients
For the Pie:
• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup unsalted butter, softened (1½ sticks)
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract
• A pinch of salt
Optional Toppings:
• Vanilla ice cream
• Caramel drizzle
• Extra chocolate chips for garnish
🥣 Instructions
1. Preheat and Prep
Preheat your oven to 325°F (165°C). Roll out your pie crust and place it in a 9-inch pie plate. Crimp the edges and set aside.
2. Make the Filling
In a medium mixing bowl, beat the eggs on high speed until foamy (about 2–3 minutes). This gives the pie its signature light yet chewy texture.
3. Add Sugars and Butter
Add in the flour, granulated sugar, and brown sugar, and mix until well combined. Then stir in the softened butter (not melted!). Mix until smooth.
4. Fold in Goodies
Stir in the vanilla, chocolate chips, and nuts (if using). You can substitute dark or milk chocolate chips depending on your preference.
5. Assemble and Bake
Pour the mixture into your prepared pie crust and smooth the top with a spatula. Bake for 50–55 minutes, or until the top is golden and set, but still has a little jiggle in the center.
6. Cool and Serve
Let cool for at least 30 minutes before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream. The chocolate will be melty and the edges chewy—just like a perfect cookie!
💡 Tips for the Perfect Cookie Pie
• Don’t overbake! The center should still be slightly soft when you remove it from the oven. It will continue to set as it cools.
• Try different chips: Swap in butterscotch or white chocolate chips for a twist.
• No nuts? No problem. You can leave them out or replace them with more chocolate chips.
• Want a crunchier texture? Add ¼ cup of rolled oats to the batter for extra bite.
🌞 Why This Cookie Pie Is Perfect for Summer
Summer desserts should be easy, indulgent, and best shared with loved ones. This cookie pie checks all the boxes:
• No fancy equipment needed. One bowl, a pie plate, and a whisk—done.
• Serve warm or chilled. It’s just as good cold from the fridge as it is warm with ice cream.
• Customizable. Add summer berries, switch up the chips, or turn it into mini pies for outdoor picnics.
• Make-ahead friendly. Bake it the night before and reheat slices in the microwave or oven.
🧡 A Slice That Sparks Joy
Every bite of this Chocolate Chip Cookie Pie brings you back to childhood summers—melty chocolate, buttery crust, that unmistakable cookie aroma wafting through the kitchen. It’s the kind of dessert that makes people gather around, even before dinner’s done.
Whether you’re hosting a backyard BBQ or just need something sweet after a day in the sun, this pie delivers in both flavor and feel-good vibes. One pie, six slices of pure joy.
❓ Frequently Asked Questions
Can I make Chocolate Chip Cookie Pie ahead of time?
Yes! It actually tastes even better the next day. Simply bake, let it cool completely, cover it tightly, and store at room temperature for up to 2 days or in the fridge for up to 5 days.
Can I freeze cookie pie?
Definitely. Let it cool fully, wrap it in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a low oven.
Can I make it gluten-free?
Absolutely! Just swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Ensure your chocolate chips and crust are also gluten-free.
What kind of pie crust works best?
A classic buttery shortcrust or even a graham cracker crust works wonderfully. For extra flavor, try a chocolate cookie crust!
Do I have to use nuts?
Nope! They’re optional. If you or someone you’re serving has allergies, simply leave them out or add in something else like crushed pretzels or coconut flakes for texture.
🎉 Conclusion: A Classic with a Twist
If summer had a flavor, I’m convinced it would taste like this Chocolate Chip Cookie Pie—buttery, warm, and filled with sweet memories. It’s the kind of dessert that makes every gathering a little more special, and every bite a little more nostalgic.
Simple enough to whip up on a whim, but impressive enough to serve at a backyard party, this cookie pie brings all the cozy charm of a home-baked cookie into a shareable, sliceable masterpiece.
So the next time you’re craving cookies—or pie—or both—skip the debate and bake this beauty. Don’t forget the ice cream!