Gluten Free 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!
Why You’ll Love Gluten-Free 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. I recommend lightly toasting them in a skillet for the best flavor. 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.
🍴 In the Cupcakes & Kale Chips Kitchen…
- 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.
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 wet ingredients. First, whisk the melted butter into the sugar. Crack two eggs into the mixture, add vanilla, and then whisk again to combine.
- Add dry ingredients. Stir in a pinch of salt, followed by the gluten-free flour. Gently fold in the chopped pecans and chocolate chips.
- Prepare the crust. 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.
- Bake the pie. 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.
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!
- Toast your nuts. For the richest, nuttiest flavor, place your pecans in a skillet and toast them over low heat until they start to give off a nutty aroma. Remove form the pan right away so they don’t burn.
- 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.
- Let it set. This pie will need time to cool before you serve it so that it can set. I usually budget between 1 and 2 hours of cooling time. 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.
- Serve it warm. This pie is delicious served at room temperature, but as long as you’ve given it some time to set to make it sliceable, you don’t have to let it cool completely. Because 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 ice cream. Heavenly.
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.
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.
Serving Cookie 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! While ice cream is my go-to, here are more of my favorite ways to serve this pie:
- Served with chocolate chip cookie dough ice cream or cookies and cream ice cream.
- Topped with whipped cream or chantilly cream.
- Drizzled with fudge sauce, caramel sauce, or melted peanut butter.
- As part of a holiday dessert table with other favorites like peppermint fudge, gluten-free pumpkin pie, and Southern chocolate chess pie.
Gluten Free Chocolate Chip Cookie Pie
Ingredients
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup gluten-free 1:1 flour (recomended: Bob's Red Mill 1-to-1 Baking Flour)
- 1/2 teaspoon salt
- 1 cup pecans , chopped (toasted, if desired)
- 1 cup semisweet 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 1/2 cup melted butter and 1 cup granulated sugar. Add i2 large eggs and 1 teaspoon vanilla, and whisk in.
- Add 1/2 cup gluten-free 1:1 flour1/2 teaspoon salt, and stir to combine.
- Fold in 1 cup pecans, chopped, and 1 cup semisweet chocolate chips.
- Prepare 1 gluten-free pie crust and place 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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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!