Chocolate Chip Pie from the kitchen
This Chocolate Chip Pie is a familiar recipe that combines an easy house-made pie crust with a slightly underbaked, soft-centered chocolate chip pecan filling with a golden brown crackly top. It's basically a big chocolate chip cookie in pie form that's straightforward to mix and tastes genuinely flavorful with a scoop of your favorite ice cream! For added flavor, top it with a little drizzled chocolate syrup and sprinkled sea salt flakes!
Why this bake works
- Straightforward to mix
- Looks and tastes like a big soft-centered chocolate chip cookie
- Filled with lots of chocolate chips
- Uses ingredients you probably already have in your pantry
- The pie crust can be house-made or store-bought
- Genuinely flavorful warm, and served with ice cream
- Add on some drizzled chocolate syrup and sea salt flakes for a little flavor boost
Behind the Recipe
This chocolate chip pie recipe is one I adapted from one of my late Grammy's cookbooks she had given me. It's based off of the familiar Nestle Toll House chocolate chip pie recipe. Another similar type of recipe is my Easy Chocolate Pecan Pie.
With this chocolate chip cookie pie recipe, I added more flour and I added in some light brown sugar. In place of softened butter like the Toll House recipe uses, I added melted butter.
I also did not use a deep dish pie plate like the familiar recipe uses—just a regular 9-inch pie plate.
Hands down, this is a simple dessert recipe Enjoy to make because it doesn't require a lot of thought. I can use a store-bought pie crust if I'm short on time, and tastes super good!
Especially with the added chocolate syrup and sea salt flakes!
What goes in
To make this easy chocolate chip pie recipe, you'll need the following ingredients.
house-made Pie Crust
- All-Purpose Flour
- Salt
- Unsalted Butter. Make sure it's very cold!
- Vegetable Shortening. Just like the butter, this should also be very cold.
- Ice Cold Water. You can add some ice cubes to keep it cold.
Chocolate Chip Pie Filling
- Eggs
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Unsalted Butter
- Milk Chocolate Chips
- Chopped Pecans
Recommended Pie Baking Tools
What's nice about this easy chocolate chip pie recipe is you don't truly need a lot of baking tools to make it.
I do recommend using either a stand mixer with a whisk attachment or a handheld mixer because of the eggs. They should be nicely whisked into a frothy consistency before you add the remaining ingredients.
Below is a list of a few more baking tools you'll need:
- 9-inch pie plate. You just need one, and it can be glass, ceramic, or metal.
- Rolling pin. Good for rolling out either your house-made or store-bought pie crust.
- Pastry mat. Enjoy using my Tovolo Silicone Non-stick Pastry Mat when making any kind of pie crust, pizza dough, or bread.
- Food Scale. I clearly recommend getting one of these if you don't already have one. The one that I have, by OXO, works truly well, and you can zero out the scale after weighing an ingredient.
- Spatula. Always a handy tool and good for scraping the bowl to get every bit of that chocolate chip cookie filling out and into the pie!
And here are a few more baking tools that can come in handy!
Substitutions
Swap out the pecans for walnuts. I've made this chocolate chip pie with both pecans and walnuts. Either option tastes truly good!
Use semi-sweet chocolate chips in place of milk chocolate. There's something about the semi-sweet chocolate that goes truly well with some sprinkled sea salt flakes over the top of the pie. You can't go wrong with either, though!
Go the store-bought pie crust route instead of house-made. I've done this, and there's no shame in it! Using store-bought unbaked pie crusts saves time and/or stress in the kitchen.
Quick Tips Before Starting
Here are just a few quick chocolate chip pie recipe notes before starting. These will also be available below in the method card.
- The chocolate chip pie filling is very much like a slightly underbaked, soft-centered chocolate chip cookie with pecans.
- I placed my pie crust in the freezer while I made the chocolate chip pie filling. I like how quickly it chills the pie dough, but I only do this with the metal and ceramic pie plates, not glass.
- The baking time noted for this pie recipe doesn't include the cooling time.
- Allow the chocolate chip pie to cool for at least 2 hours at room temperature before cutting into it.
- The top of your pie will have cracks on top. This is okay!
- The chocolate chips will sink to the bottom. This is okay too.
- For added flavor, drizzle on some chocolate syrup and top with some sea salt flakes. SO GOOD.
- Yield 12 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
- Calories 421
Ingredients
homemade pie crust (makes 1, 9 inch pie crust)
- 1 cup <a href="https://www.amazon.com/s?k=all-purpose+flour&i=grocery&camp=1789&creative=9325&linkCode=ur2&linkId=4b8768d3afd5c1c91c7c9f8ebddf7729&tag=beyondbutter-20" target="_blank" rel="nofollow">All-Purpose Flour</a>
- 1/2 tsp Salt
- 3 tbsp Unsalted Butter, cold and cut into small cubes
- 1/4 cup 50 grams <a href="https://www.amazon.com/s?k=Vegetable+Shortening&i=grocery&camp=1789&creative=9325&linkCode=ur2&linkId=94dbb6ea03ac7c0c32dab73d22b63ef4&tag=beyondbutter-20" target="_blank" rel="nofollow">Vegetable Shortening</a>, cold and cut into cubes
- 2-3 tbsp Ice Cold Water
chocolate chip cookie pie filling
- 1/2 cup Unsalted Butter, melted
- 2 Large Eggs, room temperature
- 3/4 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup Milk Chocolate Chips
- 3/4 cup Chopped Pecans
Method
homemade pie crust
- You can skip this step if using a store-bought unbaked pie crust.
- In a large bowl and using a pastry blender (or two forks), stir together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too. You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
- Add in the ice cold water 1 tablespoon at a time, and using a spatula or your hands, stir together until the pie dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of cold water so they blend in with the rest of the dough.
- After forming the ball of pie dough, place it on a lightly-floured, clean surface and pat it into a 1 - 1 1/2 inch thick disc. Then double wrap tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour or overnight (preferred).
chocolate chip pie filling
- Roll out your refrigerated pie crust and place into a 9 inch pie dish. Trim and decorate the edges as you wish, then place into the refrigerator to chill as you make the chocolate chip cookie pie filling.
- In a small separate bowl, melt the unsalted butter in the microwave. Set to the side.
- Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 350ºF.
- Using your hand mixer or stand mixer fitted with a whisk attachment, whisk the eggs on medium speed until they are airy and frothy.
- Add in the all-purpose flour, granulated sugar, light brown sugar, and vanilla extract continuing to mix until just combined. Scrape down the sides of the bowl with a spatula as needed.
- Reduce the mixer speed to a low setting and slowly pour in the melted butter, then continue to mix until full incorporated. The chocolate chip pie filling will be a caramel-like color with a thin consistency.
- With a spatula, fold in the milk chocolate chip and chopped pecans. Sprinkle the top with sea salt flakes and any additional chocolate chips and chopped pecans, if desired.
- Pour the batter into the chilled, unbaked pie crust and bake for 40-45 minutes at 350ºF.
- Optional baking step: After the pie has baked for 15-20 minutes, carefully add a foil or silicone pie crust shield to the top of the pie crust to avoid any potential over baking.
- Remove from oven and allow to cool for a minimum of 2 hours before serving.
Baker notes
The chocolate chip pie filling is very much like a slightly underbaked, soft-centered chocolate chip cookie with pecans.
I placed my pie crust in the freezer while I made the chocolate chip pie filling. I like how quickly it chills the pie dough, but I only do this with the metal and ceramic pie plates, not glass.
The baking time noted for this pie recipe doesn't include the cooling time.
Allow the chocolate chip pie to cool for a minimum of 2 hours at room temperature before cutting into it.
The top of your pie will have cracks on top. This is okay!
The chocolate chips will sink to the bottom. This is okay too.
For added flavor, drizzle on some chocolate syrup and top with some sea salt flakes. SO GOOD.
Recipe adapted from the 1992 St. Andrew's Lush Delights cookbook.
