This Chocolate Chip Cookie Pie is one of the best things ever! Probably because it’s like having a chocolate chip cookie in a pie crust.
Chocolate Chip Cookie Pie
Hey there! I’m Jen from Jen’s Favorite Cookies, and I’m thrilled to be chatting with all the amazing Cupcakes and Kale Chips fans today! There are a few things you should know about me. I’m a wife, and mom of three teens. I’m a dog lover and cat hater. I have never used the phrase “This is too chocolatey.” And I love cookies. I’ve even dedicated my blog to simple recipes for cookies, desserts, and snacks. But mostly cookies.
My family is always complaining that I never make the same thing twice. I make 2-3 new desserts every week, so it’s always something different and fresh. Each family member has their own idea of what they want me to make again.
My middle child has been begging for homemade banana pudding layered with chocolate sheet cake and whipped cream. He mentions it about once a week.
My husband wants me to re-create the Cherries Jubilee cookies I made for him a while back.
But me, if I was to remake my favorite dessert, what would I make? Actually, I have a list about 20 items long. Welcome to my world. But this pie definitely makes the list. It’s so awesome, with chocolate chips and pecans and pie crust!
If you are into making your own pie crust, I say go for it. I actually use this crust recipe from Emeril Lagasse to make mine. It’s totally flaky and delicious.
While I can make a really delicious pie crust, what I cannot do is make a beautiful one. I think there’s something wrong with me. I cannot make a pie crust look nice to save my life. It always looks like my 7-year-old nephew made it. Actually, he would probably do a better job than me.
Therefore, I use a frozen crust. I call for a frozen crust in the recipe, but don’t let that stop you from making a fresh homemade crust. Then fill that baby with this pecan and chocolate chip goodness and eat it warm.
Trust me!
Chocolate Chip Cookie Pie
A yummy dessert that is like a chocolate chip cookie in a pie crust!
Ingredients
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup flour
- 1 cup chopped pecans
- 1 cup chocolate chips
- 1 frozen pie crust
Instructions
- Mix butter and sugar. Add eggs and vanilla and mix well.
- Add salt and flour, and mix well.
- Fold in pecans and chips.
- Pour mixture into pie crust and bake at 325 degrees for 1 hour.
- Let cool for 1-2 hours before slicing.
Want more? Check out these chocolate chip recipes!
 Chocolate Chip Cookie Bark |  100 Chocolate Chip Cookie Recipes |  Pumpkin Fudge Chocolate Chip Bars |
Want to see lots more yummy food from me and my friends, and cute pictures of my kids?
Facebook | Twitter | Google+ | Pinterest | Bloglovin | Instagram | StumbleUpon
Or subscribe via email to get Cupcakes & Kale Chips in your Inbox.
This post may be linked to any of these parties.
Disclosure: This post may contain affiliate links. I earn a small percentage from any purchases you may make if you click on them. These companies have not contacted me. I use the stuff because I love it.
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!
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! 🙂
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!
What type of flour is used?
Regular all purpose flour
This looks amazing!!! Is this a regular pie crust or a deep dish pie crust?
It is a regular pie crust.
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.
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.
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!
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.
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.
What kind of choc. chips did you use, Semi-Sweet, or Milk Choc?
These are semisweet, but you can use your favorite.
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.
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.
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…
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.
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.
Is this made in a deep dish pie crust or regular size?
Haley, this recipe uses a regular prepared frozen pie crust.
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.
Love this pie, thanks for sharing
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.