Description
This Outrageously Gooey Chocolate Chip Cookie Pie is a decadent dessert featuring a buttery pie crust filled with a rich, chewy chocolate chip cookie batter. Perfectly baked until golden and just set in the center, this treat offers the delightful texture of a cookie in pie form. Serve warm with ice cream for an indulgent finish.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 2 large eggs
- ½ cup (60 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- ¾ cup (170 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to form a decorative border and hold the filling.
- Whisk Eggs: In a mixing bowl, whisk the two large eggs vigorously until they become foamy. This lightens the mixture for a better texture.
- Combine Dry Ingredients: Add the all-purpose flour, granulated sugar, and packed light brown sugar to the foamy eggs. Mix until the batter is smooth and uniform, ensuring no lumps remain.
- Add Butter and Vanilla: Stir in the melted and slightly cooled unsalted butter along with the vanilla extract until the mixture turns glossy and well combined. This gives the batter richness and flavor.
- Incorporate Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts or pecans, evenly distributing them throughout the batter.
- Fill Pie Crust: Pour the cookie batter into the prepared pie crust, spreading it evenly to the edges to ensure uniform baking.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 45 to 50 minutes, until the top turns a beautiful golden brown and the center is just set. Check doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for 30 minutes. Slice into 8 pieces and serve warm or at room temperature, optionally paired with a scoop of ice cream for extra decadence.
Notes
- For added texture, walnuts or pecans can be included but are optional.
- Ensure the butter is melted but cooled slightly to avoid cooking the eggs prematurely.
- Do not overbake; the center should remain slightly gooey for the perfect cookie pie texture.
- Serving warm enhances the gooey chocolate experience.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
