Gooey Chocolate Chip Pie with Pecans and Flaky Crust
This Chocolate Chip Pie is a classic that pairs a simple homemade crust with a slightly underbaked, gooey…
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
- Makes
- 12 servings
This Chocolate Chip Pie is a classic that pairs a simple homemade pie crust with a slightly underbaked, gooey chocolate chip and pecan filling under a golden, crackly top. Think of it as a giant chocolate chip cookie in pie form. It's easy to make and tastes wonderful with a scoop of your favorite ice cream! For extra flavor, finish it with a drizzle of chocolate syrup and a sprinkle of flaky sea salt!
Why You'll Love This Recipe
- Easy to make
- Tastes and looks like a big, gooey chocolate chip cookie
- Packed with plenty of chocolate chips
- Made with pantry staples you likely already have on hand
- The pie crust can be homemade or store-bought
- Wonderful served warm with a scoop of ice cream
- Add a drizzle of chocolate syrup and a few sea salt flakes for a flavor boost
The Story Behind the Recipe
I adapted this chocolate chip pie from a recipe in one of my late Grammy's cookbooks, which she passed down to me. It's based on the classic Nestle Toll House chocolate chip pie. If you're looking for something similar, try my Easy Chocolate Pecan Pie.
For this chocolate chip cookie pie, I added more flour and some light brown sugar. Where the Toll House recipe calls for softened butter, I used melted butter instead.
I also did not use a deep dish pie plate like the classic recipe does. A regular 9-inch pie plate works just fine.
This is one of my favorite simple desserts because it doesn't take much planning. When I'm pressed for time, I use a store-bought pie crust, and it still tastes fantastic!
Especially with the chocolate syrup and sea salt flakes on top!
What You'll Need
To make this easy chocolate chip pie, you'll need the following ingredients.
Homemade Pie Crust
- Flour, All-Purpose
- Salt
- Unsalted Butter. Keep it very cold!
- Vegetable Shortening. Like the butter, this should also be very cold.
- Ice Cold Water. Toss in a few ice cubes to keep it chilled.
Chocolate Chip Pie Filling
- Eggs
- Flour, All-Purpose
- Sugar, Granulated
- Light Brown Sugar
- Extract of Vanilla
- Unsalted Butter
- Chips, Milk Chocolate
- Chopped Pecans
Recommended Pie Baking Tools
The nice thing about this easy chocolate chip pie is that you don't need many baking tools to make it.
I'd recommend a stand mixer with a whisk attachment or a handheld mixer, since the eggs need to be whisked until frothy before you add the rest of the ingredients.
Here are a few more baking tools you'll need:
- 9-inch pie plate. You only need one, and it can be glass, ceramic, or metal.
- Rolling pin. Handy for rolling out either a homemade or store-bought pie crust.
- Pastry mat. I use my Tovolo Silicone Non-stick Pastry Mat for pie crusts, pizza dough, and bread alike.
- Food Scale. I strongly suggest getting one if you don't own one yet. The OXO scale I use works really well, and you can zero it out after weighing each ingredient.
- Spatula. Always useful, and perfect for scraping the bowl so every bit of that cookie filling ends up in the pie!
And here are a few more tools that can come in handy!
Substitutions
Swap the pecans for walnuts. I've made this chocolate chip pie with both, and each one tastes great.
Use semi-sweet chocolate chips instead of milk chocolate. Semi-sweet pairs especially well with the sea salt flakes sprinkled over the top. Either choice is a winner, though!
Go with a store-bought pie crust instead of homemade. I've done this more than once, and there's nothing wrong with it! An unbaked store-bought crust saves time and stress in the kitchen.
Quick Tips Before You Start
Here are a few quick notes before you begin. You'll also find them again on the recipe card below.
- The filling is very much like a slightly underbaked, gooey chocolate chip cookie with pecans.
- I pop my pie crust in the freezer while I make the filling. It chills the dough quickly, but I only do this with metal and ceramic pie plates, not glass.
- The baking time listed for this pie doesn't include cooling time.
- Let the chocolate chip pie cool at room temperature for at least 2 hours before cutting into it.
- Your pie top will develop cracks. That's okay!
- The chocolate chips will sink to the bottom. That's fine too.
- For extra flavor, drizzle on some chocolate syrup and add a few sea salt flakes on top. SO GOOD.
More Chocolate Chip Dessert Recipes to Try
Gooey Chocolate Chip Pie with Pecans and Flaky Crust
This chocolate chip pie blends a simple pie crust with a slightly underbaked, cookie-style filling loaded with pecans. Drizzle on some chocolate syrup and sprinkle sea salt flakes for extra flavor and decoration! It's easy to make and absolutely delicious served warm with a scoop of your favorite ice cream!
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
- Makes
- 12 servings
Ingredients
homemade pie crust (makes 1, 9 inch pie crust)
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
- 3 tbsp Unsalted Butter, cold and cut into small cubes
- 1/4 cup 50 grams Vegetable Shortening, cold and cut into cubes
- 2-3 tbsp Ice Cold Water
chocolate chip cookie pie filling
- 1/2 cup Unsalted Butter, melted
- 2 Large Eggs, room temperature
- 3/4 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup Milk Chocolate Chips
- 3/4 cup Chopped Pecans
Method
- You can skip this step if you're using a store-bought unbaked pie crust.
- In a large mixing bowl, use a pastry blender (or two forks) to cut together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pieces about the size of peas. A few slightly larger pieces are fine. If the pastry blender gets clogged while you work, clear it with a knife.
- Add the ice cold water 1 tablespoon at a time. Using a spatula or your hands, mix until the dough holds together in a ball and is no longer crumbly. If any crumbly bits remain, add the tiniest splash of cold water so they blend in with the rest of the dough.
- Once the dough forms a ball, set it on a lightly floured, clean surface and pat it into a disc 1 – 1 1/2 inches thick. Wrap it tightly in plastic wrap twice, then chill it in the coldest part of your refrigerator (usually the back) for at least 1 hour, or overnight if you can.
- Roll out the chilled pie dough and fit it into a 9 inch pie dish. Trim and decorate the edges however you like, then return it to the refrigerator while you make the filling.
- In a small separate bowl, melt the unsalted butter in the microwave and set it aside.
- Move the oven rack to the 2nd position from the top (just above center) and preheat the oven to 350ºF.
- Using a hand mixer or a stand mixer with a whisk attachment, beat the eggs on medium speed until they are fluffy and frothy.
- Add the all-purpose flour, granulated sugar, light brown sugar, and vanilla extract, and keep mixing just until combined. Scrape down the sides of the bowl with a spatula as needed.
- Turn the mixer down to low and slowly pour in the melted butter, mixing until it's fully incorporated. The filling will be a caramel color with a thin consistency.
- Use a spatula to fold in the milk chocolate chips and chopped pecans. If you like, sprinkle sea salt flakes over the top along with a few extra chocolate chips and chopped pecans.
- Pour the filling into the chilled, unbaked pie crust and bake for 40-45 minutes at 350ºF.
- Optional step: after the pie has baked for 15-20 minutes, carefully place a foil or silicone pie crust shield over the crust to keep it from overbaking.
- Take it out of the oven and let it cool for at least 2 hours before serving.
Baker’s notes
- The filling is very much like a slightly underbaked, gooey chocolate chip cookie with pecans.
- I pop my pie crust in the freezer while I make the filling. It chills the dough quickly, but I only do this with metal and ceramic pie plates, not glass.
- The baking time listed for this pie doesn't include cooling time.
- Let the chocolate chip pie cool at room temperature for at least 2 hours before you cut into it.
- Your pie top will develop cracks. That's okay!
- The chocolate chips will sink to the bottom. That's fine too.
- For extra flavor, drizzle on some chocolate syrup and add a few sea salt flakes on top. SO GOOD.
- Recipe adapted from the 1992 St. Andrew's Heavenly Delights cookbook.
