This kosher recipe for the best chocolate chip cookie pie is the perfect end to a great meal. Surprise the family with this recipe for a Shabbat or Yom Tov treat. This recipe is kosher, non-dairy, and pareve. Read on to learn how to make the best homemade chocolate chip cookie pie recipe from scratch.
Why This Recipe Works
- Part cookie and part pie. With a crispy outside and a moist and gooey inside, you get the best of both worlds.
- Easy to make. This recipe is easy to make and requires little more than a mixer, bowl, and pie tin.
- Eat it plain or with toppings. Just like a chocolate chip cooke, you can eat this recipe right out of the oven as it is or you can get creative with fun toppings like ice cream or whipped cream.
- Make it in advance. This recipe freezes very well. Make one (or a few) in advance and place into an airtight container. Freeze for up to 6 months.
Ingredients Needed For This Recipe
You will need a few ingredients for this recipe. Fortunately, these are all ingredients you probably already have in your kitchen. To make the best chocolate chip cookie pie recipe, you will need:
Frozen pie crust - we like to keep it simple and use a plain frozen pie crust. The cookie pie "filling" part of the recipe is sweet and chocolatey and we find that a plain pie crust provides a nice neutral balance.
Brown and white sugar - white sugar for pure sweetness and brown sugar for a little bit of a deeper sweet flavor.
Flour - the base of the cookie pie filling.
Eggs - binds the other ingredients together.
Oil - adds moisture without thinning out the batter too much.
Chocolate chips - oh yeah!
A Step by step guide to making this recipe
Time needed: 1 hour and 5 minutes.
The best homemade chocolate chip cookie pie step by step.
- Beat the eggs, vanilla extract, and oil together.
Using an electric mixer, beat the eggs on medium for 1 minute. This is long enough to get the eggs fully beaten and incorporate a little bit of air to get them fluffy.
- Add the remaining ingredients and mix again.
Add the flour, white sugar, brown sugar, salt, oil, and vanilla extract. Stir with a spoon to get the flour wet so that it doesn't fly all over the place. Mix again with the electric mixer at medium speed until all ingredients are fully incorporated. Do not over mix.
- Stir in chocolate chips and pour into the crust.
Pour in the chocolate chips (and nuts if you are using them). Stir to make sure that they are evenly distributed. Then, pour the batter into the pie crust. If you are using a frozen pie crust, make sure that it is still frozen. If you are using a room temperature pie crust, make sure that it is room temperature. Time for the oven!
- Bake
Bake at 325ºF for 60 minutes. Notice that as the time ticks down, the house smells more and more like cookies.
- Slice and serve.
After the cookie pie has finished baking, let it cool for 30 minutes before slicing and serving. I know it is not easy to wait but if you slice the pie too early, it will fall apart.
Recipe FAQ
Our recipe uses nuts but feel free leave them out.
Yes, grease a pie dish pour in batter, and bake as directed.
We like the plain pie crust because it has a neutral flavor and flakiness that works well with the sweet cookie and chocolate chips but you can experiment with other crusts. You could try a graham cracker crust or an Oreo crust as well. Let us know if you try these suggestions.
Tips and Suggestions
- Substitute ½ of the chocolate chips with butterscotch or peanut butter chips.
- Use chopped pecans, almonds, or cashews in place of the chopped walnuts.
- Top with vanilla ice cream or whipped cream (dairy)
- Use a slice of the chocolate chip cookie pie as a base for an ice cream sundae.
- Decorate with our homemade buttercream frosting.
More recipes like this one
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Chocolate Chip Cookie Pie
Equipment
- electric mixer
- Large bowl
Ingredients
- 2 eggs
- ½ cup canola oil
- 1 tsp vanilla extract
- ½ cup sugar white
- ½ cup brown sugar
- ½ cup flour
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 325ºF.
- Beat 2 eggs on medium for 1 minute.
- Add the sugar, brown sugar, flour, canola oil, vanilla extract, and salt together. Stir with a spoon to get the flour wet and then mix again on medium for 1 minute.
- Stir in the chocolate chips and nuts. Pour into the pie crust.
- Bake for 1 hr.
- Cool for 30 minutes before cutting and serving.
Notes
- Substitute ½ of the chocolate chips with butterscotch or peanut butter chips.
- Use chopped pecans, almonds, or cashews in place of the chopped walnuts.
- Top with vanilla ice cream or whipped cream (dairy)
- Use a slice of the chocolate chip cookie pie as a base for an ice cream sundae.
- Decorate with our homemade buttercream frosting.
Are the quantities enough for a 9x13 pan without a pastry or should I make double the auantity
Definitely make double.