Can I make chocolate chip cookie pie without nuts?

Yes, you can leave out the nuts if you prefer or have allergies. The pie will still bake well and taste delicious without them. If you omit nuts, you might consider adding an extra tablespoon of flour to help maintain the right batter consistency, but this is optional.

What kind of butter should I use for chocolate chip cookie pie?

Use real butter that is softened to room temperature but not melted. Softened butter blends smoothly into the batter and helps prevent issues like chocolate chips sinking or the pie turning out runny. Avoid using margarine or melted butter for the best texture and flavor.

How long should I bake chocolate chip cookie pie and how can I tell when it’s done?

Bake the pie for 55 to 60 minutes at the recommended temperature. It’s done when the top is golden and crackly, and a knife inserted halfway between the center and edge comes out clean or with just a few moist crumbs. Let the pie cool before slicing to allow it to set properly.

Can I freeze chocolate chip cookie pie, and if so, when is the best time to freeze it?

Yes, you can freeze chocolate chip cookie pie. It’s best to bake the pie first, then let it cool completely before wrapping it tightly and freezing. When ready to serve, thaw it in the refrigerator overnight and warm slightly if preferred.

Why do chocolate chips sometimes sink to the bottom of the pie, and how can I prevent this?

Chocolate chips sinking can happen if the butter is melted or the batter is too thin. To prevent this, use softened (not melted) butter and toss the chocolate chips with a small amount of flour before folding them into the batter. This helps them stay suspended evenly throughout the pie.

Chocolate Chip Cookie Pie Recipe: Quick and Gooey Dessert

Description

🍪 Dive into the delightful gooeyness of a Chocolate Chip Cookie Pie, a quick and easy dessert sure to satisfy any sweet tooth.
🥧 Ideal for impromptu gatherings or a cozy night in, enjoy this treat adorned with ice cream or whipped cream for the ultimate indulgence.

Ingredients

Scale

1 unbaked 9-inch pie crust
2 large eggs
1/2 cup (60 g) all-purpose flour
1/2 cup (100 g) white granulated sugar
1/2 cup (110 g) packed brown sugar
3/4 cup (170 g or 1 ½ sticks) real butter, softened
1 cup (175 g) semi-sweet or dark chocolate chips
1 cup (120 g) chopped pecans or walnuts (optional)
1 teaspoon vanilla extract (optional)
Vanilla ice cream or sweetened whipped cream for serving
Optional: chocolate sauce for garnish

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a 9-inch pie plate with the pie crust, crimping the edges.
2. In a large bowl, beat the eggs on high speed until light and foamy, about 1 minute.
3. Add the flour, white sugar, and brown sugar, then mix until well combined. Stir in vanilla extract if using.
4. Thoroughly beat in the softened butter until well incorporated.
5. Fold in chocolate chips and chopped nuts evenly. Optionally, lightly coat chocolate chips with flour to prevent sinking.
6. Pour the mixture evenly into the prepared pie crust.
7. Bake for 50 to 60 minutes, or until a knife or toothpick inserted halfway between the edge and center comes out clean. Adjust to bake longer for a firmer pie as desired.
8. Cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or whipped cream for gooey texture, or fully cooled for a chewy texture.

Notes

🧈 Use softened butter instead of melted to maintain the best texture.
🌰 If omitting nuts, increase flour to 3/4 cup (90 g) to reduce gooeyness.
❄️ Bake and cool the pie completely before freezing for later enjoyment.

Prep Time: 5 to 15 minutes
Cooling Time: 30 minutes
Cook Time: 50 to 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 356
Sugar: 24g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 58mg

Keywords: Chocolate Chip Cookie Pie, Gooey Dessert, Quick Dessert, Easy Pie Recipe