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Angled closeup image of Chocolate Chip Pie with a scoop of vanilla ice cream on top that's drizzled with chocolate syrup | All Images © Beyond the Butter™

Chocolate Chip Pie

  • 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


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!



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


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.


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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