This chocolate chip pie is unbelievably easy to make but it’s so delicious. Just one bowl and a few minutes of prep and your pie is ready to go into the oven! If you love chocolate chip cookies then you’ll go crazy for this!
I need to point out a few things about this (super amazing, mind-blowingly delicious) chocolate chip pie right at the start. It’s essentially a chewy, gooey chocolate chip cookie baked into a flaky, buttery pie crust.
And it’s SO EASY to make! No mixer, one bowl, 10 minutes and dessert is in the oven. Top slices with ice cream and hot fudge and your taste buds won’t know what hit them!
(Alternatively, eat slices of pie plain with your fingers for second breakfast after you take pictures for a blog post. That works too.)
Why you’ll love this chocolate chip pie:
- It only takes a few minutes of prep
- You probably have most of the ingredients on hand right now!
- You don’t need a mixer, just a bowl and a spatula!
How to make chocolate chip pie
First, fit a pie crust into a 9-inch pie dish. I used a store-bought crust but you can use homemade if you prefer. Crimp the edges and refrigerate while you make the filling.
- Combine beaten eggs and a few other ingredients in a bowl
- Stir to combine
- Add flour and mix
- Then add chocolate chips and mix
- Pour the cookie dough into the refrigerated crust
- Bake for about 40 minutes
The pie is done when a toothpick inserted into the center comes out clean.
Note: It’s best to cool the pie on a wire rack for a few hours before serving so it stays together when you slice it.
But I totally understand wanting to dig in before it’s ready; just know the filling might collapse a little on you if you slice your chocolate chip pie while it’s still warm!
- I made this chocolate chip pie without nuts but feel free to substitute chopped walnuts or pecans for some of the chocolate chips
- You could also swap some or all of the chocolate chips for white chocolate or peanut butter or whatever you like
- Another fun mix-in would be rainbow jimmies to add some funfetti flair; mix in a few tablespoons with the chocolate chips if you want
How to serve chocolate chip pie
I served mine warm with a scoop of vanilla ice cream and a drizzle of hot fudge but there are endless ways to enjoy it! A few ideas:
- Coffee ice cream and caramel sauce
- Cookie dough ice cream
- Whipped cream and rainbow sprinkles
- Or even some peanut butter warmed in the microwave until it’s pourable (so good)
- You could even make some frosting and pipe it around the edge of the pie (or just slather it on top)
Basically, if you think something would pair well with a chocolate chip cookie then it will most likely pair well with chocolate chip cookie pie. Use your imagination!
How to store chocolate chip pie
You can store uneaten pie in the fridge, covered with plastic wrap, for up to 3 days. Be sure you cool the pie to room temperature before refrigerating it.
You can also freeze individual slices, tightly wrapped, in the freezer for several months. Let them defrost in the fridge overnight or, if you can’t wait that long, zap them in the microwave until they’re warm.
Just top with ice cream and you’re set!
Did you make this chocolate chip pie? Yay! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
This chocolate chip pie is an easy and delicious treat for anyone who loves chocolate chip cookies--it's basically a soft cookie baked into a pie crust!
- single crust for a 9-inch pie
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unsalted butter melted and cooled
- 1/2 cup all-purpose flour
- 1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees.
- Roll the pie crust out to an 11-inch circle. Carefully transfer to a 9-inch pie dish and flute the edges. Refrigerate while you make the filling.
- Place the eggs in a large mixing bowl and beat vigorously with a rubber spatula. Mix in the sugars, vanilla, and salt until well combined. Add the butter and stir to combine.
- Add the flour and mix until just incorporated, then fold in the chocolate chips.
- Pour into the pie shell and bake 40 to 50 minutes, until a toothpick inserted into the center of the pie comes out clean.
- Cool the pie on a wire rack for a couple of hours before slicing and serving.
- Cooling the pie before serving isn’t totally necessary but if you slice it while it’s too warm the filling will collapse and ooze, like when you dig into a cookie right out of the oven. If you want intact slices then don’t skip the cooling step!
- Uneaten pie can be stored in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped for up to 3 months.
- If you refrigerate or freeze your pie, be sure it's cooled to room temperature first.
- Defrost frozen slices of pie overnight in the fridge or just microwave them until they’re warm and you’re ready to dig in.
- Substitute chopped walnuts or pecans for some of the chocolate chips
- Swap some or all of the chocolate chips for white chocolate or peanut butter or whatever you like
- Mix in a few tablespoons of rainbow jimmies when you add the chocolate chips