Chocolate Chip Pie

This Chocolate Chip Pie is a classic recipe that combines an easy homemade pie crust with a slightly under baked, gooey chocolate chip, pecan filling with a golden brown crackly top. It’s basically a big chocolate chip cookie in pie form that’s easy to make recipe and tastes absolutely delicious 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 you’ll love this chocolate chip pie recipe

• Easy to make
• Looks and tastes like a big gooey chocolate chip cookie
• Filled with lots of chocolate chips
• Uses ingredients you probably already have in your pantry
• The pie crust can be homemade or store-bought
• Absolutely delicious 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 classic 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 classic recipe uses—just a regular 9 inch pie plate.

Hands down, this is a simple dessert recipe I love 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 ingredients do I need to make chocolate chip pie?

To make the homemade pie crust, you’ll need:

• 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.

For the chocolate chip pie filling, you’ll need:

• Eggs
• All-Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Vanilla Extract
• Unsalted Butter
• Milk Chocolate Chips
• Chopped Pecans

recommended baking tools

What’s nice about this easy chocolate chip pie recipe is you don’t really need a lot of baking tools to make it.

I do recommend using either a stand mixer with a whisk attachment or a hand held 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 homemade or store-bought pie crust.
• Pastry mat. I love using my Tovolo Silicone Non-stick Pastry Mat when making any kind of pie crust, pizza dough, or bread.
• Food Scale. I definitely recommend getting one of these if you don’t already have one. The one that I have, by OXO, works really 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’s a few more baking tools that can come in handy!

what substitutions can I make to this homemade chocolate chip pie?

Swap out the pecans for walnuts. I’ve made this chocolate chip pie with both pecans and walnuts. Either taste really good!

Use semi-sweet chocolate chips in place of milk chocolate. There’s something about the semi-sweet chocolate that goes reallly 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 homemade. 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.

chocolate chip pie recipe notes

Here are just a few quick recipe notes before starting. These will also be available below in the recipe card.

• The chocolate chip pie filling is very much like a slightly underbaked, gooey 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 my 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.

Chocolate Chip Pie

★★★★★ 5 from 1 reviews

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10–12 slices 1x
• Category: Pies and Tarts
• Method: Baking
• Cuisine: Dessert

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Description

This Chocolate Chip Pie is a classic recipe that combines a simple pie crust with a slightly under baked style chocolate chip cookie filling that’s loaded with pecans. For some extra flavor and decoration, drizzle some chocolate syrup and sprinkle a little sea salt flakes over the top! It’s an easy to make recipe that is absolutely delicious served warm with a scoop of your favorite ice cream!

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Scale 1x2x3x

Ingredients

homemade pie crust (makes 1, 9 inch pie crust)

• 1 cup (139 grams) All-Purpose Flour
• 1/2 teaspoon (3 grams) Salt
• 3 tablespoons (43 grams) Unsalted Butter, cold and cut into small cubes
• 1/4 cup (50 grams) Vegetable Shortening, cold and cut into cubes
• 2–3 tablespoons Ice Cold Water or until your pie dough is no longer crumbly

chocolate chip cookie pie filling

• 2 Large Eggs, room temperature
• 3/4 cup (100 grams) All-Purpose Flour
• 1/2 cup (116 grams) Granulated Sugar
• 1/2 cup (95 grams) Light Brown Sugar
• 1 teaspoon (9 mL) Vanilla Extract
• 1/2 cup (113 grams) Unsalted Butter, melted
• 1 cup (168 grams) Milk Chocolate Chips
• 3/4 cup (85 grams) Chopped Pecans

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Instructions

homemade pie crust – you can skip this step if using a store-bought unbaked pie crust

1. In a large mixing bowl and using a pastry blender (or two forks), mix 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.
2. Add in the ice cold water 1 tablespoon at a time, and using a spatula or your hands, mix 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.
3. 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

1. 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.
2. In a small separate bowl, melt the unsalted butter in the microwave. Set to the side.
3. Adjust the oven rack to the 2nd level position (just above center in your oven) and preheat the oven to 350ºF.
4. Using your hand-held mixer or stand mixer fitted with a whisk attachment,whisk the eggs on medium speed until they are fluffy and frothy.
5. 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.
6. 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.
7. 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.
8. Pour the batter into the chilled, unbaked pie crust and bake for 40-45 minutes at 350ºF.
9. 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.
10. Remove from oven and allow to cool for a minimum of 2 hours before serving.

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Notes

The chocolate chip pie filling is very much like a slightly underbaked, gooey 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 my 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 Heavenly Delights cookbook.

Keywords: chocolate chip pie, chocolate chips, pecans, pie, walnuts

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