Chocolate Chip Cookie Pie

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1hr 45mins

Ingredients Nutrition

  • 1 (9 inch) basic flaky pie shells, refrigerated
  • Filling
  • 12 cup unsweetened butter, softened
  • 1 cup firmly packed light brown sugar
  • 12 cup sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 12 cup cake flour, sifted
  • 14 teaspoon salt
  • 14 cup whole milk or 14 cup light cream
  • 1 cup semi-sweet chocolate chips
  • 12 cup coarsely chopped walnuts or 12 cup pecans


  1. **Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
  2. Preheat oven to 350°.
  3. Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in the vanilla; add the flour and salt and blend until evenly mixed.
  6. Blend in the milk; don’t be concerned if the filling looks a little curdled.
  7. Stir in the chocolate chips and walnuts.
  8. Pour filling into chilled pie shell, smooth the top.
  9. Place pie on center oven rack; bake about 1 hour, rotating the pie 180° halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
  10. When done, the top of the pie will be a dark golden brown; that is fine—it doesn’t mean the pie is overbaked.
  11. Give the pie a slight nudge; the filling should not move in waves, even at the center.
  12. Transfer pie to a wire rack; let cool.
  13. Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.

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