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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?
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Hi there!
I’m planning to make this for thanksgiving this year 🙂 can coconut sugar be substitute for the regular sugar, and can ghee be substituted for the butter? Thanks so much, can’t wait to try!
I haven’t tested it, but I expect both of those substitutions will work fine.
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? 🙂