The Best Gooey Chocolate Chip Pie

This Chocolate Chip Pie is a gooey chocolate chip cookie pie baked right in a store-bought pie crust, and it might just be the easiest dessert you make all year. It’s like a classic chocolate chip cookie and a classic pie got together… it’s so, so good! It’s perfect for holidays, potlucks, birthdays, Sunday dinner, or any night your family is craving a sweet treat, and it’s budget-friendly, made with simple ingredients, and guaranteed to disappear fast!

Chocolate Chip Pie

Ya’ll… this pie is basically a giant cookie baked in a pie shell, and yes, it’s as good as it sounds!

You’ve probably seen the famous Nestle Toll House chocolate chip pie floating around for years. It’s a classic recipe for good reason! Today’s recipe is my own original recipe, and it’s even simpler. It uses melted butter instead of softened butter, so there’s no need to pull out the bowl of a stand mixer and the whisk attachment. All you need is a large bowl and a spatula.

Since pie crusts have always been my downfall, I used a store-bought pie crust here. I promise nobody at the table will be asking whether you made your own pie crusts… they’ll be too busy asking for another slice! Of course, a homemade crust or your favorite flaky pie crust works beautifully too if you are more gifted than I am in that regard.

Why You’ll Love This Recipe

It’s an easy pie recipe, even for beginners. Making a pie for the first time? This is the one to start with! There’s no dough to roll out and no fussy steps to worry about… you just stir, pour, and bake.

You get a gooey center with golden edges. The top of the pie bakes up golden brown and a little crackly, just like warm chocolate chip cookies fresh from the oven, while the gooey center stays soft and rich. That first bite is the best thing!

It’s made with pantry staples. You probably already have most of what you need in your kitchen. Keep a frozen pie crust tucked in the freezer, and you’ll be ready whenever dessert dreams strike (or when you remember at 9 pm that you promised to bring something to church tomorrow).

Ingredients

You only need a handful of simple ingredients for this sweet treat:

• Unsalted butter – melted. Salted butter will work in a pinch, the pie will just taste a little saltier.
• Granulated sugar
• Brown sugar – light or dark both work, and it’s what gives the filling that chewy chocolate chip cookie dough flavor.
• Large eggs – eggs at room temperature blend in more smoothly.
• Vanilla extract – pure vanilla extract gives the best flavor.
• Semisweet chocolate chips – or swap in milk chocolate chips, dark chocolate chips, or mini chocolate chips.
• All-purpose flour
• Frozen deep dish pie crust – an unbaked pie crust straight from the freezer, or any kind of pie crust you love.

Find the full recipe with ingredient measurements in the recipe card below.

Supplies Needed

• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Wire rack for cooling

How to Make Chocolate Chip Pie

This comes together in about 10 minutes, and most of that is waiting on the oven to preheat!

1. Preheat your oven to 325°F. Leave the frozen pie crust in its pie pan… there’s no need to thaw it or move it to a pie plate or pie dish.
2. In a large mixing bowl, stir together the melted butter, granulated sugar, and brown sugar. Let the butter cool for a few minutes first so it doesn’t cook the eggs.

3. Add the eggs and vanilla extract and stir until smooth.

4. Stir in the flour and chocolate chips just until no dry ingredients remain. Try not to overmix.

4. Pour the cookie batter into the pie crust and spread it out evenly with your spatula.

5. Bake for 45 to 55 minutes, until the top is golden brown and the filling is mostly set. Start checking at 45 minutes. The edges of the crust may brown before the center is done, so cover them with aluminum foil or a pie ring when needed.
6. Let the pie cool completely on a wire rack, then slice and serve with a big scoop of vanilla ice cream.

Pro Tips

• Use a deep dish pie pan or a deep dish crust. A regular crust is too shallow, and the filling can bubble over.
• The best temperature for this pie is low and slow. Baking at 325°F gives the gooey center time to set before the top of the pie gets too dark.
• Some recipes call for 2 cups chocolate chips, but 1 cup keeps the filling soft and gooey without being too heavy. Add more chips on top before baking for that bakery look.
• Cool the entire pie before slicing. It slices much cleaner once it sets, and you can always warm individual pieces later.

Substitutions

• Vanilla extract – vanilla paste is another option, though it does tend to be stronger in flavor so you may want to use half the called-for amount.
• Semisweet chocolate chips – you could use milk chocolate chips or even dark chocolate chips, which would both be good choices. Chopped bittersweet chocolate cut into small pieces is yummy too.
• All-purpose flour – for a gluten-free option, 1-to-1 gluten-free flour works. Just swap it cup for cup with the cup of flour in the recipe card.
• Deep dish pie crust – you could make a pie crust from scratch or use a gluten-free pie crust.

Variations

• Stir in chopped walnuts or pecans for a pie that tastes a little like chocolate pecan pie.
• Swap half the chocolate chips for peanut butter chips.
• Use a graham cracker crust or an Oreo crust instead of a traditional pie shell. Keep an eye on the edges, since these can brown faster.
• Drizzle melted chocolate over the cooled pie for an extra-fancy finish.

Serving Suggestions

A scoop of ice cream is my favorite way to serve this, but you really can’t go wrong with any of these:

• A scoop of vanilla ice cream
• A tall glass of cold milk
• Cool Whip or homemade whipped cream
• A caramel or fudge drizzle

It also looks right at home on a holiday dessert table next to pumpkin pie, cream pies, and all your other favorite pies.

Storage Instructions

Store your Chocolate Chip Pie covered at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Wrap it well in plastic wrap or place slices in a freezer-safe bag before freezing.

Thaw frozen pie in the refrigerator overnight before serving. Want to enjoy it warm the next day? Pop a slice in the microwave for about 30 seconds and it’ll taste like it just came out of the oven.

Chocolate Chip Pie FAQs

Can I add nuts to the recipe?

Absolutely! For a little more texture and crunch, add walnuts or pecans right along with the chocolate chips.

How do I know for sure the pie is done?

You will want the pie to be golden brown, but to know with certainty, use a toothpick and make sure it comes out clean after inserting it into the center. (A little smear of melted chocolate from a chip is totally fine!)

Is it better to serve it warm or cool?

Whether you serve it warm or cool comes down to personal preference. But if you’re serving it with ice cream, having it warm and gooey with the contrasting cold and melting ice cream is just something you cannot beat.

How do I keep the edges of my pie crust from burning before the filling is done?

When your crust starts to become too brown but the filling is not yet done, you can use a pie ring or aluminum foil around the edges to keep it from burning. Some people prefer to put the pie ring on as it is going into the oven. The crust will still bake but will not have that golden brown color unless it is removed halfway through the baking.

Can I use a different kind of pie crust?

Yes! A homemade crust, a gluten-free crust, or a graham cracker crust all work. Just make sure whatever you use is deep enough to hold all that filling.

Can I make it ahead?

You sure can. Bake it a day ahead, let it cool, and keep it covered at room temperature. It’s just as good the next day!

Enjoy Every Gooey Bite!

This Chocolate Chip Pie has come a long way from a simple cookie recipe, and I think it might be one of my favorite things to bake when I need a yummy dessert without a lot of work. Make it your own with nuts, a different crust, or a mix of chips… and then come back and tell me how your family liked it!

Happy Caking!

Tried this recipe? Please take a moment to leave a comment and a ⭐ star rating… it helps me grow my blog, and I’d be so grateful!

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