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Homemade chocolate chip cookie pie in a golden crust topped with melted chocolate chips, freshly baked in a tart pan on a kitchen counter.

Best Chocolate Chip Cookie Pie Easy Homemade Dessert - Gooey, Comforting, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 Slices

Ingredients
  

  • 1 unbaked 9-inch pie crust (store-bought or homemade; regular or deep-dish)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups semi-sweet chocolate chips (or a mix of chips and chunks)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans
  • Optional finish: Flaky sea salt, ice cream, or warm caramel sauce

Instructions
 

  • Preheat and prep: Heat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish. If using store-bought, crimp the edges and chill while you make the filling.
  • Melt the butter: Melt butter and let it cool for 5 minutes so it doesn’t scramble the eggs.
  • Mix wet ingredients: In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth. Add eggs and vanilla; whisk until glossy and combined.
  • Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Make the batter: Add dry ingredients to wet and stir with a spatula until just combined. Do not overmix.
  • Fold in chocolate: Stir in chocolate chips (and nuts, if using). Reserve a small handful of chips for the top if you want a pretty finish.
  • Fill the crust: Spread the thick batter evenly into the chilled pie crust. Sprinkle reserved chips on top.
  • Bake: Bake on the center rack for 35–45 minutes, until the top is golden and the edges are set. The center should still have a slight jiggle and a toothpick inserted 2 inches from the edge comes out with moist crumbs.
  • Cool: Let the pie cool on a rack for at least 30–45 minutes. It will set as it cools, making slicing easier.
  • Serve: Slice warm or at room temperature. Finish with a pinch of flaky sea salt and a scoop of vanilla ice cream if you like.