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Favorite pie…LIKE EVER!
OK, well, I love pecan pie too, but THIS gooey chocolate chip cookie pie…oh my gosh, oh my gosh! I know it sounds simple (and it is), and I’m sure you’re very familiar with a chocolate chip cookie pie, but this chocolate chip cookie pie is like no other.
I hate when people make claims like “the best”, but in my honest opinion (and my family’s), this is the BEST chocolate chip cookie pie. It’s insanely chocolatey, insanely gooey, and perfectly sweet. Aka my favorite things when it comes to dessert. Plus, let’s just be totally honest. I know there are a million and one desserts out there, but I feel like everyone has a serious sweet spot for anything cookie related. This pie is just a giant cookie…but with pie crust on the bottom, so it’s even better. 🙂
Also, this pie makes me super excited for Christmas…shh, don’t tell anyone about those tiny little gingerbread men lookin’ all cute sitting on the top of that crust. My crazy Christmas loving mind just took over and I just had to add them to the crust. Because I mean, pie is great for both Thanksgiving and Christmas, right?
RIGHT.
So, you guys might be looking down at this recipe list and wondering just what makes this pie so much better than any other…just wait for it, it’s coming. My mom has made the Nestle Toll House Chocolate Chip Cookie Pie for as long as I can remember. She didn’t make it for Thanksgiving (that I remember), but more for Christmas and other random special occasions throughout the year.
Just like the rest of the world, my family loves this pie, so I’ve added it to our Thanksgiving menu as well. But you guys, last Thanksgiving I did something a little different to my cookie pie and this one ingredient was the game changer.
GAME CHANGER.
Everyone, say hello to chocolate chip cookie pie made with sweetened condensed milk…and vanilla. Actually, I’ve always added vanilla but I only recently realized that it’s not part of the original recipe. Tip: always add vanilla peeps.
It was holiday baking season, and as usual at that time of year, I had been been baking up a storm…I had an open can of sweet milk in the fridge that was bugging the heck out of me (I hate when I have open cans of things in the fridge – things without tops just stress me out) and I wanted that can outta my fridge as soon as possible. So as I was making my pie, I thought why the heck not add a drizzle or two of sweetened condensed milk? I mean, it is one of my favorite ingredients, so I just went for it.
Little did I know that I had just created the best pie I will probably ever make. I know it seems crazy, but just trust me on this, the sweetened condensed milk adds that “something special” to the pie that made me go “ahhhhh yummmmmmm” and do the whole eyes rolling back thing upon taking the first bite. No one will ever know what it is that makes the pie so good because it is very subtle. The sweet milk just adds that extra special sweetness and a major gooey factor.
I mean, it’s just so freaking good…addictingly GOOD.
Another great thing about this pie…it is just so easy! I do make my own homemade crust, but guys no judgment here if you opt to use store-bought. While I personally find homemade to be much better, sometimes we just need a little help from the store.
I get it.
The most important thing here is the filling which is a grand total of eight ingredients, all of which I really hope you have at home right this second. They are all pantry staples people, you need these stocked, especially during the holidays!
Random question: how many pies do you guys make for Thanksgiving? I always make at least two, this pie, pecan pie and then if my brother Brendan is coming I’ll make pumpkin too (no Brendan this year ?…but Christmas is mandatory for everyone!)
Oh and if you guys where wondering, yes, I have been waiting and entire year to tell you about this pie. A whole year! I had to wait because Thanksgiving just felt like the perfect time to share this easy pie. The good news is that now you have the recipe, and you can make it not only for Thanksgiving, but for Christmas as well…and any other day!
Like say maybe today? It is Friday, and after Tuesday’s election I know that America is feeling the need to de-stress. So let’s call it a week and end on a super sweet note, sound good?
Gooey Chocolate Chip Cookie Pie.
Servings: 12 Servings
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pie crust, homemade or store bought
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 sticks (12 tablespoons) butter, softened
- 2 cups semi-sweet chocolate chips
- 2/3 cup sweetened condensed milk
Instructions
- Preheat the oven to 325 degrees F. Grease a pie plate.
- Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined, but it will not be smooth. Stir in the chocolate chips.
- Press your pie crust into the prepared pie plate. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the filling. Drizzle the remaining sweet milk over the filling. Spoon in the rest of the filling. Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.
Notes
Adapted from Nestle.
Yup, yup, thought so!
I made this yesterday and all I can say is WOW!!! Easy and delicious, just the way I like it. I will say, mine was not as pretty as Tieghans, but there is always next time!
I am so glad you loved this Cindy! Also, I am sure yours looked amazing as well! I hope you continue to enjoy my recipes! xTieghan
Hey there! Just wondering if it’s salted or unsalted butter…can’t wait to make it!
Hi Aggie! I like to use salted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Would milk chocolate chips work just as well as the semi-sweet chocolate chips?
Or what about 1 cup milk and 1 cup cups semi-sweet?
Hi Kelly! If those are what you have on hand, yes they’ll work just fine. Enjoy! X Kelly
Hi there! I made this pie for a coworkers’s birthday (whose two favorite things are pie and chocolate chip cookies—this was perfect!!), and it was a huge hit! Thank you so much for sharing the recipe 🙂 One question after making it—do you also drizzle the sweetened condensed milk on top of the filled pie before putting it in the oven? I realized after making it that this seemed to be the case from your pictures!
Thanks again!
Hi Jessie! What a great co-worker you are to make this delicious treat! Yes you could drizzle the additional condensed milk on top to give it just that little bit extra like Tieghan did. X Kelly
Thanks! I tried the pie out and the filling was so yummy! Although, the top was pretty pale in comparison to your picture. Any tips for getting a more browner top? Also do you brush the crust edges with egg wash? I’m loving the braided pattern!
HI! Try place the pie on the upper 3rd rack of the oven and see if that helps with browning. For this recipe, I do not brush the crust with egg. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Do you think mini chocolate chips instead of regular size chips will work with this pie? Thanks!
Hey Julia! I am sure they would be fine, BUT I do think regular chocolate chips will work much better.
Everyone loved this pie at our Friendsgiving, especially the kids!
Thank you Amanda!
Can I freeze this pie before or after I bake it? Thanks!
HI! I would recommend freezing after you bake, but I have never frozen this so I am not sure exactly how it will thaw. I would imagine it would be fine. let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hello- did you layer any pie crust on top or is that color only from the browning of the filling?
Thanks!
That color is only from the browning of the filling. I did not put any crust on top. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi! In case you happen to see this in the next day…do you think it would be OK if I beat the eggs by hand? I don’t have a mixer but this sounds so delicious and so easy!
Hey Erika! Yes, you can beat the eggs by hand, just be sure to really give them a good beating. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Do you use a standard 9″ pie plate for this pie? Thanks!
Hey Jane, you can use and 8 or 9 inch pie plate for this pie. Either will work great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Adding this to my Thanksgiving dessert table this year!! Can I make this pie ahead of time or is it better day-of? Thanks!
Hey Vicki! You can make the pie 3 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I’m making this for Thanksgiving! How far in advance can I make it? Thanks!
Hey Tracy! You can make the pie 3 days ahead! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Does this pie need to be refrigerated? I am traveling for the holidays and would love to make it ahead of time and now have to stress on thanksgiving day! Looks ahmazing.
Hey Kathryn, no need to refrigerate this pie! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Teigan!
Love how this recipe looks! I want to make it for thanksgiving dessert. Can I use gluten free flour as a sub for the 1/2 cup all purpose?
Thanks!
Thanks for many great recipes I’ve tried and remain true.
HI! I have not tested this with gluten free flour, so I really cannot say. I would think it should work. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan