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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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.