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This Gluten Free Chocolate Chip Cookie Pie is a delicious and easy dessert! Made with a fudgy and chewy chocolate chip cookie baked into a tender, buttery gluten-free pie crust.
Table of Contents
- A Gluten-Free Chocolate Chip Cookie Pie Recipe You’ll Love
- Is This the Same as Kentucky Derby Pie?
- The Ingredients
- How to Make This Easy Dessert
- Tips and Tricks for the Perfect Chocolate Chip Cookie Pie
- Yummy Ideas for Serving
- How to Store Chocolate Chip Cookie Pie
- Can I Freeze This?
- Things You’ll Need
- Get the Recipe
I don’t know who first thought of filling a pie crust with a giant chocolate chip cookie. But, boy, am I grateful for that stroke of genius.
A while ago, Jen from Jen’s Favorite Cookies blessed this blog with her variation of Kentucky Derby Pie that involved combining a chocolate chip cookie with pecans inside a pie crust. I’ve since traded out a few ingredients to make the recipe 100% gluten-free. I just know you’re going to love it!
This chocolate chip cookie pie is exactly what the name suggests: a super-sized, fudgy chocolate chip cookie baked into a classic flaky pie crust. In this case, it’s almost as though a gluten-free chocolate chip cookie morphed halfway into a pecan pie. The result is a delicious dessert that’s ridiculously easy to make, yet packs in all sorts of yummy, buttery, chocolatey decadence.
Is This the Same as Kentucky Derby Pie?
Not exactly, but very, very similar! Derby pie is technically a tart with walnuts. Though some people make a pie similar to this and call it Derby Pie. Other versions also contain bourbon.
Meanwhile, this cookie pie is more of an underbaked pecan and chocolate chip cookie, or even a blondie, set in a pie crust.
The Ingredients
Below is what you’ll need to make this gooey gluten-free chocolate chip cookie pie. Be sure to check the recipe card for the full ingredient details:
- Butter: You can use salted or unsalted, melted butter for the cookie mixture. If you use salted butter, consider using less of the added salt that comes later in the recipe.
- Sugar: I use regular granulated sugar, but light brown sugar will also work for a slightly richer flavor.
- Eggs: Two whole eggs help hold the pie together.
- Vanilla: I always recommend baking with pure vanilla extract, as the flavor is more natural than imitation vanilla.
- Salt
- Gluten-Free Flour: Your preferred gluten-free 1:1 baking flour. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
- Pecans: My recipe includes chopped pecans (or walnuts) for some satisfying crunch alongside the melty chocolate.
- Chocolate Chips: Semisweet chocolate chips or dark chocolate chips both work well.
- Gluten-Free Pie Crust: I have an easy recipe for The Best Gluten-Free Pie Crust that I use to make this pie. You can also use your favorite brand of store-bought crust, refrigerated or frozen.
How to Make This Easy Dessert
Have your flaky pie crust ready to go in a pie plate before you begin. Then it’s a matter of whipping up the quick chocolate chip cookie filling. While the oven preheats to 325°F, here’s how to prepare your cookie pie filling:
Combine the Ingredients: First, whisk the melted butter into the sugar. Crack in two eggs, add vanilla, and then whisk again to combine. Finally, stir in a pinch of salt followed by the gluten-free flour. Gently fold in the chopped pecans and chocolate chips.
Bake: Prick your prepared pie crust with a fork. Afterward, spread the cookie mixture in an even layer inside the crust. Finally, place your pie into the preheated oven to bake for one hour.
This pie will need time to cool before you serve it. I usually budget between 1-2 hours of cooling time on the counter so that it sets. Once cool, your chocolate chip cookie pie is ready to slice and serve. See below for more easy serving ideas.
This easy pie recipe doesn’t take much to come out perfect every time! Here are my tips to make your chocolate chip cookie pie the picture of success:
- Avoid Burnt Edges: To keep the edges of the pie from browning too quickly, I recommend shaping a pie crust shield out of aluminum foil. Tuck this over the edges of the pie crust and leave it on for the first 45 minutes of baking time. Remove the foil for the final 15 minutes. Tada, no burnt crusts!
- Use Different Chocolate Chips: You can easily swap out semisweet or dark chocolate chips in this recipe for white chocolate chips, peanut butter chips, or butterscotch chips.
- Can I Use a Different Crust?: I make this cookie pie in a classic flaky pie crust. Of course, you can use another crust, or even no crust, if you prefer! I’m sure this recipe will turn out great with a chocolate crust, or even a Gluten-Free Graham Cracker Crust. If you leave the crust out altogether, you’ll wind up with more of a giant chocolate pecan cookie, though it will still be delicious.
- Serve Warm: This pie is delicious served at room temperature. And it’s next level when it’s served warm! After your pie has been out of the oven for a while, serve a slice topped with vanilla chocolate chip ice cream. Heavenly.
Yummy Ideas for Serving
Dessert doesn’t get much more satisfying than a slice of chocolate chip cookie pie that’s bursting with fudgy chocolate and pecans. No matter the occasion or time of year you serve it, this pie is nothing short of awesome! Here are more ways to enjoy it:
- Drizzled with Fudge Sauce, caramel sauce, or melted peanut butter.
- With just about any flavor of ice cream. Try vanilla, chocolate, or chocolate chip ice cream. We also love our pie topped with Chocolate Chip Cookie Dough Ice Cream or No-Churn Cookies and Cream Ice Cream.
- Topped with whipped cream or chantilly cream.
- As part of a holiday dessert table with other favorites like Peppermint Fudge, Gluten-Free Pumpkin Pie, and Southern Chocolate Chess Pie.
You don’t need to refrigerate chocolate chip cookie pie – in fact, it’s better if you don’t! I find that the fridge has a tendency to dry out the cookie filling. Store your cookie pie wrapped or otherwise airtight on the counter, for up to 3-4 days.
Can I Freeze This?
Yes! This gluten-free cookie pie can be frozen whole or in slices. Wrap the pie tightly in plastic wrap, plus a layer of foil, and freeze for up to 1 month. Thaw the pie at room temperature before serving.
Things You’ll Need
WHISK: I love having a nice, big whisk to mix together the pie filling.
PIE PLATES: You’ll need a classic 9-inch pie plate to bake your cookie pie. It never hurts to have a few on hand, especially if you are making multiple pies for the holidays.
PIE SHIELD: Just in case your pie crust is getting done before the filling, this will keep it from browning too much. I’ve had these for years.
PIE SERVER: The ones that do double duty with a serrated edge for slicing the pie are super convenient. I have several in my kitchen drawers.
Ingredients
- 1/2 cup butter melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup gluten-free flour (I used Bob's Red Mill 1-to-1 Baking Flour)
- 1 cup pecans chopped
- 1 cup chocolate chips
- 1 gluten-free pie crust (store-bought or frozen, or use my recipe for The Best Gluten-Free Pie Crust)
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, whisk together melted butter and sugar. Add in eggs and vanilla and combine.
- Add salt and flour and stir to combine.
- Fold in pecans and chocolate chips.
- With your prepared pie crust in a baking dish, poke holes in the crust using a fork.
- Pour mixture into the pie crust and bake for 1 hour.
- Let cool for 1-2 hours before serving.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
This is not something I had ever heard of or tried. I decided to try it out because I love chocolate chip cookies and I love pie!
I use rum extract instead of vanilla because it pairs well with the chocolate chips and had to bake a bit longer than 1 hour, but it came out delicious!
Thank you for the recipe!
Hi Brianne,
This recipe – like all your others – looks yummy, but as I am in the UK, could you advise as to English quantities of ingredients for me? (I have previously looked at various US to UK conversion charts, but they all seem to be slightly different…)
Hi Glynis, I am trying to add weights to me recipes as I post new ones or remake old ones. But I have not done that for this recipe yet, so I would recommend using a standard conversion chart. I recommend Bob’s Red Mill 1:1 Flour for this recipe, and based on their chart the flour would be 74 grams.
Thank you so much – I have never heard of this brand of flour before but shall endeavour to find a UK stockist!
Could I make this with no nuts?
Yes, you can leave the nuts out.
Do I need to let the crust thaw out at all .
I would check the directions on the crust you buy, as they may vary.
I doubled the recipe. When it came to the nuts, however, I used 1c pecans for one pie; and 1c walnuts for the other. I followed the recipe but it looked it was not fully cooked through. Aah! Also, is there a need to refrigerate afterwards? Thanks
This was a guest post on my site, so I am not super familiar with the recipe, but I am wondering how it set up after you let it cool. Given that it’s a cookie-type filling, you probably don’t need to refrigerate if you are eating with a couple days.
This pie is so good. Got many compliments. I made it exactly as directed. I am making it again today! Not like a cookie texture, but more like a gooey, buttery cookie…soooo good! Thanks for the recipe.
Thank you, Meghan. I’m so glad you enjoyed the pie recipe!
I have made this pie many, many times and it always turns out great. Took it to lots of covered dish dinners to have people tell me I should sell it. The one thing I changed for family consumption was using milk chocolate chips due to less acidity, worked fine.
I’m so happy to hear that you like the recipe, Judy. Thank you for your comment and rating!
I have been making this for years and it is the BEST pie ever! Actually it is one of the pies that I bake that I eat!
I’m so glad that you love the recipe, Debi! Isn’t it wonderful when we can find recipes that we love to eat as much as we love to create? 🙂
I used this recipe this past weekend for a Kentucky Derby get-together, and it turned out great! I made only one minor change to the recipe, however. Instead of adding a full cup of granulated sugar, I mixed together a half a cup of granulated sugar and half a cup of light brown sugar to give it a bit more of a chocolate chip cookie taste. I used a traditional 9″ frozen pie crust–Walmart’s store brand–and it worked perfectly. The deep dish would have been too deep. I simply allowed the crust to thaw at room temperature for 15 minutes, pierced the bottom of the crust throughout with a fork, poured in the filling, and baked it as the recipe shows. I didn’t have any run-over or mess. Thanks for sharing! This recipe is still very helpful even three years after you first posted it.
Bobby, your adaptions to the chocolate chip cookie pie sound absolutely delicious! I’m so glad that you enjoyed the recipe.
Love this pie, thanks for sharing
Cooked as instructed, still runny after an hour. Any suggestions for cooking this at altitude?
I’m sorry, I don’t really know about high altitude baking. I’ve lived on the East Coast my whole life. Here’s some tips from Betty Crocker – http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes. It sounds like it might require more adjustments than simply changing the baking time and temperature.
Maybe it’s the butter you are using. Try something else. It’s a GREAT pie and you will love it. Don’t give up 🙂
Is this made in a deep dish pie crust or regular size?
Haley, this recipe uses a regular prepared frozen pie crust.
There is pie crust on top too, right?
John V. Karavitis
No, sir. This is a one-crust pie. There isn’t a top crust.
I got this exact recipe for Derby Pie when I lived in Louisville for graduate school over 40 years ago. It has been my family’s favorite all of these years. I thaw the deep dish crust and poke the holes with a fork then put it in the pre-heated oven for about 5-7 minutes while I am mixing it up. It is so easy to mix up I always make 2 and put one in the freezer. It freezes great. And of course it is always better served warm with vanilla ice cream. You can microwave it to warm it up if needed. I hope everyone enjoys it as much as my family has. This is one recipe that will be passed on to the future generations in our family.
As a note and I am not a hater… I love this pie. but the Official Kentucky Derby organization has Copyright on the title of this pie. It cannot be label Kentucky Derby pie… you can call it raceway pie, or any sort of derivative… but not that. Just FYI…
Any feedback on whether to thaw the frozen pie crust before filling? I want to make this for the derby this weekend! Thank you!
I would follow the package instructions as all might vary.
Hi! I’m making this today. The only way I have ever had this pie was with bourbon in the recipe. Do you have a suggestion for that?
I’m so sorry I didn’t see your question, but no, unfotunately I have not used bourbon in this recipe.
How much bourbon would one use? And which brand?
John, there is no bourbon called for in this recipe.
What kind of choc. chips did you use, Semi-Sweet, or Milk Choc?
These are semisweet, but you can use your favorite.
I’m not much of a cook, but this recipe sounds to good to miss. Since the recipe calls for a frozen crust, do you fill and bake it frozen, or do you thaw the crust first?
It probably depends on the package instructions. I can ask Jen who contributed this recipe. I have not used frozen crust.
Has this been answered? Planning to make for TG so need to check. Thanks!!
Please check the directions on the crust you purchase. Most say they need to be thawed, but it can vary by brand.
Ah! I didn’t even check. I hope the pie turns out. I just threw it in the oven straight from the freezer. Making it for Thanksgiving tomorrow!
Getting ready to make this! Just wanted to make sure on the pie crust…do I need to pop it in the oven first or just bake with the ingredients? Thanks
Sorry, I was out with my family. Did you figure it out? It probably depends on the package instructions, but I can ask Jen who contributed this recipe.
This is such a throwback to childhood! My pie is in the oven right now! FYI, I think it needs a deep dish crust!! It might be good to specify since I got a regular frozen one and had to throw a pan in the oven underneath because it’s dripping the filling everywhere…
I’m sure it’ll still be delicious though…
Oh no, I’ll make a note, thanks! Enjoy!
Flavors were exactly right, though! A true pi(e) day success!
Yay, so glad!
I just made this and I am having the same issue its dripping all out of the pan, makes me so upset, I got a frozen pie shell follwed the diredtions to a T… I hope it taste good and that I can make it look presentable, will think twice before making this pie again…?
Hi Tammy. I’m so sorry this recipe didn’t work out for you. A contributor created this recipe for my site, so I don’t have personal experience with it. But perhaps the pie crust you purchased did not have the same capacity. Maybe you’d need a deep dish crust or split it between two crusts.
Can I use a deep dish frozen pie? Do I need to double the ingredients?
I don’t think you’ll need to double the ingredients.
Instead of vanilla I used coconut extract and for the pecans I used coconut because I don’t care for pecans and it was so delicious! My kids loved it!
Oh wow!! That sounds amazing!
That sounds Amazing. . .I’m not to keen on Nuts either…Thanks for the idea…How much Coconut did you use ?
There’s no coconut in this recipe, but you can certainly try adding some.
This looks amazing!!! Is this a regular pie crust or a deep dish pie crust?
It is a regular pie crust.
I’ve got mine in the oven right now and a regular pie crust is overflowing. I’ve got a drip pan beneath it, but next time I will be using a deep dish!
I’m so sorry that happened to you, Melissa. I hope you enjoy the cookie pie recipe.
What type of flour is used?
Regular all purpose flour
My husband asked me today to make him a chocolate chip cookie pie – and I knew he meant Kentucky Derby Pie – so thanks to you and Jen both for having this recipe! Pinned and making tomorrow!!
Perfect timing!
Cat HATER?!? Really???
I guess to each his/her own, right?! I’m allergic, so I’m not personally a huge fan either. But let’s talk about pie! 🙂
“Cat Hater”. Not sure that is really necessary to post. I was going to make this pie and looked elsewhere after reading the cat comment in her description of herself….I am with you Auntiepatch!!!
Sorry about that. This was a guest post from another blogger years ago and I know it is due to be updated. Alas, I am only one person and hadn’t gotten to this one yet.
I have the same problem with re-making things (or…more exactly…not remaking things)! This pie def. looks repeat-able, I mean….YUM!
I know! I like to keep trying new stuff too!