Chocolate Chip Pie

What do you get when you combine chocolate chip cookie dough and pie?

Chocolate Chip Cookie Pie, of course!

Chocolate chip cookie pie is a delicious, rich, and decadent dessert.

It's perfect when the occasion calls for something a little fancier than plain chocolate chip cookies.

This Chocolate Chip Pie is adapted from the wonderful little Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, proprietress of the famous Tate's Bake Shop in Southampton, NY.

In the book, Kathleen explains that she made her first Chocolate Chip Cookie Pie before she opened her shop in 1980.

Her Dad told her it would never sell, but he was oh, so wrong. It turned out to be one of her biggest sellers! (Sometimes Father Doesn't Know Best!)

Chocolate Chip Cookie Pie is a cross between a brownie, a chocolate chip cookie and fudge and impossible to resist.

It is so quick and easy to prepare too. This is one of those deliciously easy dessert recipes you will turn to again and again.

Chocolate Chip Pie Recipe

1 9-inch unbaked pie shell, homemade or purchased
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/3 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 325F degrees.
In a large bowl, beat the eggs and vanilla.
Add the flour and sugars and mix well.
Add the butter and stir until combined.
Stir in the chocolate chips and walnuts.
Pour mixture into the prepared crust.
Bake for 1 hour, or until the center is firm.
Remove from the oven and place the pie on a wire rack to cool.
Serve small wedges with vanilla or coffee ice cream or whipped cream.

Makes one 9-inch Chocolate Chip Pie.

More Great Cookie Recipes From Kathleen King:

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie Recipe

6 tablespoons butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (12 ounce package) cups semisweet chocolate chips

Preheat oven to 350F degrees. Line a 12-inch pizza pan with foil.
In a large mixing bowl, beat butter, brown sugar and granulated sugar until creamy.
Add egg and vanill and beat well.
In a medium bowl, stir together flour, baking soda and salt.
Gradually add the dry flour mixture to the butter mixture, blending well.
Stir in the chocolate chips.
Pat the chocolate chip cookie dough mixture into prepared pizza pan to within 3/4 inch from edge.
Bake for 15 to 18 minutes, or until lightly browned.
Remove from oven and allow cookie pie to sit on pan for 5 minutes before transferring to wire rack to cool completely.
Cut into small wedges and serve warm with vanilla cream or plain.

Makes one 12-inch Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie Recipe Variations

Chocolate Chip Refrigerator Cookies:
Prepare dough as directed above in Chocolate Chip Cookie Pie Recipe. Shape cookie dough into 2 rolls, each 1 1/2 inches in diameter. Wrap each roll individually in platic wrap. Refrigerate for several hours or until firm enough to slice. Heat oven to 350F degrees. Remove plastic wrap from rolls and with sharp knife, cut rolls into 1/4-inch thick slices. Place slices about 3 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until lightly browned. Cool cookies slightly on pan before transferring to wire racks to cool completely. This recipe makes about 2 1/2 dozen Chocolate Chip Refrigerator Cookies.

Miniature Chocolate Chip Cookies:
Prepare dough as directed above in Chocolate Chip Cookie Pie Recipe. Heat oven to 350F degrees. Drop dough by 1/4 teaspoonfuls about 1 1/2 inches apart onto ungreased cookie sheet. Bake for 5 to 7 minutes or just until set. Cool cookies slightly on sheet then transfer to wire racks to cool completely. This recipe makes about 18 dozen (3/4-inch) Miniature Chocolate Chip Cookies.