Gluten Free Chocolate Chip Cookie Pie
My version of a chocolate chip cookie pie is a thick, gooey chocolate chip cookie filling loaded with crunchy pecans! It’s a delicious, easy dessert that’s fudgy, chewy, and baked in a tender, buttery gluten-free pie crust.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
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 crossed with 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.
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!
About This Gluten-Free Chocolate Chip Cookie Pie
- Half pie, half cookie. This cookie pie has a buttery, flaky gluten-free pie crust with a baked filling studded with melty chocolate chips. It’s similar to a Derby pie, only this recipe trades walnuts for crunchy pecans.
- Underbaked texture. The texture is like an underbaked cookie or blondie. Thick, gooey, and just sweet enough.
- Take a few shortcuts. I make this chocolate chip pecan cookie pie with a homemade pie crust, but you can just as easily use a store-bought gluten-free crust. Of course, you can use a graham cracker crust instead. If you leave the crust out altogether, you’ll wind up with more of a giant chocolate pecan cookie!
Key Ingredients
Below is what you’ll need to make a soft-baked gluten-free chocolate chip cookie pie. Scroll all the way down for the full recipe card with measurements.
- 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 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 or vanilla paste, as the flavor is more natural than imitation vanilla.
- 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. You can leave these out for a nut-free pie.
- Chocolate Chips: Semisweet chocolate chips or dark chocolate chips both work well.
- Gluten-Free Pie Crust: I use a homemade gluten-free pie crust. You can also use your favorite brand of store-bought crust, refrigerated or frozen.
How to Make Chocolate Chip Cookie Pie (Gluten-Free Version)
Have your flaky pie crust ready to go in a pie plate before you begin. Here’s how to prepare your cookie pie filling:
- Combine the filling ingredients. First, whisk the melted butter into the sugar. Crack two eggs into the mixture, add vanilla, and then whisk again to combine. Stir in a pinch of salt, followed by the gluten-free flour. Gently fold in the chopped pecans and chocolate chips.
- Bake the pie. Now, prick your prepared pie crust with a fork. This is called “docking” the crust, which allows the steam to escape and prevents the crust from puffing up while the pie bakes. Spread the cookie mixture in an even layer inside the crust. Finally, place your pie into a preheated 325ºF oven to bake for 1 hour.
Do I Need to Par-Bake the Pie Crust?
Not for this recipe. Par-baking or “blind” baking is an extra step you can take in some pie recipes, particularly no-bake pies, to partially bake the crust before adding the filling. It combats a soggy crust if you aren’t baking the filling, and helps the pie bake evenly if you are. This step isn’t necessary for this cookie pie, since the whole pie (filling and crust) bakes together in the oven.
Cooling and Serving Cookie Pie
This pie will need time to cool before you serve it. I usually budget between 1 and 2 hours of cooling time on the counter so that it sets. Once cool, the chocolate chip cookie pie is ready to slice and serve à la mode with a scoop of vanilla, chocolate, or chocolate chip ice cream. Here are more of my favorite ways to serve this pie:
- Topped with whipped cream or chantilly cream.
- Drizzled with fudge sauce, caramel sauce, or melted peanut butter.
- Topped with chocolate chip cookie dough ice cream or cookies and cream ice cream.
- As part of a holiday dessert table with other favorites like peppermint fudge, gluten-free pumpkin pie, and Southern chocolate chess pie.
Dessert doesn’t get much more satisfying than a slice of chocolate chip cookie pie that’s bursting with fudgy chocolate and pecans. This makes a terrific dessert for Easter or Mother’s Day, and a fun alternative to classic pecan pie during the holidays!
Tips and Tricks for the Perfect Chocolate Chip Cookie Pie
- Avoid burning the crust. 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!
- Different chocolate. You can easily swap out semisweet or dark chocolate chips in this recipe for white chocolate chips, peanut butter chips, or butterscotch chips.
- Serve it warm. This pie is delicious served at room temperature. And it’s next level when it’s warm! After your pie has been out of the oven for a while, serve a slice topped with vanilla chocolate chip ice cream. Heavenly.
How to Store
- On the counter. 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.
- Freeze. 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.
Tools You’ll Need
- Whisk: I love having a nice, big whisk to mix 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.
More Pie Recipes You’ll Love
Chocolate Chip Cookie Pie
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
- To prevent the edges of your pie crust from burning, create a pie crust shield using aluminum foil on the edges. Bake with the edges of your pie crust covered for 45 minutes. Remove the foil and continue to bake for 15 minutes.
- This recipe is adapted from Kentucky Derby Pie by Jen’s Favorite Cookies.
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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? 🙂