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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!
Can I use a cast iron skillet if I forgot a pie dish?
Hey Maria,
Sure, a cast iron skillet would be great for you to use! Let me know if you give this recipe a try, I hope you love it! xx
Hi Tieghan,
I just made this and it’s so good! Easy recipe, used store bought pie crust. May use a little less chocolate chips next time but very yummy!
Thanks,
Kat
Hey Kat,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
I’m so puzzled. I made this exactly according to the recipe… the amount of chocolate chips has to be a mistake. It just tasted like eating a spoonful of chocolate chips. The cookie part is almost non existent. I used a thick ceramic pie plate and I’m wondering if that was where I went wrong. The chips didn’t settle to the bottom like the photo.
Hi Holly,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear it was not enjoyed! I wouldn’t think the ceramic pie plate would be the issue. Any chance you over-mixed the batter? Let me know how I can help! xx
Delicious! Easy to bake 10/10. Everyone loved it at thanksgiving
Hey Janna,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Hello and happy almost Thanksgiving! The recipe does not specify whether it is salted or unsalted butter. Which do you use? Thank you!
Hi Heidi,
I always use salted butter! Happy Thanksgiving! xx
Hello,
Can this be made gluten free?
Hi Lindsey,
Yes, you can use an equal amount of gluten free flour, that will work well for you! I hope you love the recipe! Happy Thanksgiving! xx
Can I prepare this the day before and not bake it, then bake it while everyone is eating thanksgiving dinner?
Hey Charlene,
I would bake it the day before and then just reheat on low. I hope this helps! Happy Thanksgiving! xx
4th year making this!!! Do you have to pre cook crust? I always forgery and love this recipe! Great for kiddos!!!
Hey Brittney,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Nope, no need to pre-cook the crust! Have the best weekend!❄️
I made this tonight as a test run for a possible Thanksgiving dessert. Not only is it going on our Thanksgiving dessert table, I think it will be our go to Thanksgiving pie for years to come. My kids faces when eating this were priceless. ❤️ Thanks for another great recipe Tieghan!
Hey Elizma,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
Could this be made ahead of time (day before Thanksgiving) and then warmed up prior to serving on that day? If so, should it be refrigerated over night and how long should it be reheated for?
Hey Christine,
Sure, I would keep it covered in an airtight container on the counter and just warm through on low for a little while. I hope you love the recipe! xT
Hi there! Looking for my deserts for this Thanksgiving. I’ve had this saved for over a year and I think it’s time to give it a try. I’m not a fan of semi sweet chocolate. Do you think I could use milk chocolate chips?
Hey Raven,
Totally, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xT
I made this last night, it came out perfect! Served it to company, they thought it was delicious just as much as my husband & kids did. It’s a winner! Easy to make, made the house smell good, and everyone loved it.
Hey Lindsey,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! It’s a family fave! xx
I mad tonight!! Was delicious
Hey Lori,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Loved this! I had it for an hour and it was slightly browned, knife came out clean, but I can’t tell if it still looks a tad undercooked. Honestly I just can’t gauge if it’s the gooey factor or if should have had it in longer! What’s your method – do you make it’s browned a certain amount on top?
Hey Kate,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! It is gooey, so once the top is golden and has baked for an hour I usually consider it done. xTieghan
Hi! I plan to make this tomorrow … just confirming that there is only 1/2 cup of flour … seems low, compared to other recipes. Also, have you ever used browned butter with this recipe? Please confirm and I will update how it turned out. Thanks!!
Hi Naomi,
Yes, 1/2 cup of flour is correct. I’ve not tried this with browned butter:) I hope you love the recipe! xTieghan
Can you make this a head and then freeze it or will it lose its texture
Hey Amy,
That should be just fine for you to do, I would cover and reheat on low:) Please let me know if you have any other questions! xT