Best Chocolate Chip Cookie Pie Recipes

BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.
• Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
• Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.

CHOCOLATE CHIP COOKIE PIE CRUST

Steps:

• Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
• Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.

CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
• Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
• Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

OOEY GOOEY CHOCOLATE CHIP COOKIE PIE (SLIGHTLY ADAPTED FROM NESTLE TOLL HOUSE)

Steps:

• Directions Preheat the oven to 325 degrees. Prepare the graham cracker crust; mix graham cracker crumbs, butter, salt, and cinnamon in a bowl. Press firmly and evenly into a 9-inch circular pie pan. In a large bowl or the bowl of a stand mixer, beat the eggs on high for 1-2 minutes, or until foamy. Beat in flour, sugars and salt, then scrape down the sides and beat in the softened butter and vanilla. Fold in milk & dark chocolate chips. Pour the batter into the prepared graham crust. Bake for 55-60 minutes, until the top is golden brown and the center looks set. Serve warm, and with vanilla ice cream!

SUPER EASY PEANUT CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl. Mix in butter, eggs, and vanilla extract. Fold in peanuts and chocolate chips. Pour into the pie shell.
• Bake in the preheated oven until golden brown but slightly gooey in the center, 30 to 45 minutes.

CHOCOLATE CHIP COOKIE SLAB PIE

Steps:

• Preheat oven to 350 degrees F. Line a 9×13-inch baking dish or rimmed cookie sheet with parchment paper. Set aside.
• Make the Crust:.
• Using a food processor, pulverize the Oreo cookies (or chocolate sandwich cookies) into a fine crumb. Add melted butter and sugar and pulse until combined. Press into the lined pan. Bake for 10 minutes. Allow to cool as you prepare the filling.
• Make the filling:.
• Beat butter and sugars together at high speed with an electric mixer until light and creamy. Add eggs one at a time, making sure they are fully combined before adding the next one. Add the vanilla, reducing to medium speed and mix until blended. Add flour and salt, mixing until just blended. Stir in semisweet chocolate chips. Spread into prepared crust.
• Bake for 35-40 minutes or until just set. The center will be a little bit gooey and will set as it cools. Remove from oven and transfer pan to a wire rack. Cool completely, about 1 hour.
• Slice into bars and serve warm with ice cream and chocolate sauce. Enjoy!

TOLL HOUSE CHOCOLATE CHIP COOKIE PIE

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Beat 2 eggs in medium size bowl.
• 3. Blend in sugar, brown sugar and flour, beating well in between each ingredient to incorporate.
• 4. Blend in melted butter.
• 5. Stir in the chocolate chips.
• 6. Stir in walnuts, if using.
• 7. Pour into unbaked pie shell
• 8. Bake at 325 for one hour.
• 9. Let cool on rack before serving.
• 10. Serve warm, with a dollop of whipped cream on top.
• 11. Enjoy!

GOOEY CHOCOLATE CHIP COOKIE PIE - CRAZY FOR CRUST

Steps:

• Preheat oven to 425°F.
• Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
• Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
• Mix in egg, vanilla baking soda, and salt. Then add flour and stir until thick.
• Add chocolate chips and stir until well mixed.
• Spread cookie batter into prepared pie crust. Sprinkle with about ¼ cup additional chocolate chips on top.
• Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425°F. Then lower the oven temperature to 350°F and continue to bake until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
• Cool at least to room temperature before slicing. This pie slices messy before it's cooled but it tastes so good warm or room temperature.
• Serving suggestions: ice cream, chocolate sauce, whipped cream or plain.
• Store covered at room temperature for up to 3 days or freeze for up to 3 months.

NO BAKE CHOCOLATE CHIP COOKIE PIE

Steps:

• Dip 8 cookies in milk, and place in a single layer in the graham cracker crust. Top with 1/3 of the whipped topping.
• Dip 8 more cookies in milk and place over whipped topping, or enough to fill in empty spaces. Spread with 1/3 of whipped topping.
• Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping.
• Coarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
• Cover and chill 8 hours before serving.
• Note: I used Nabisco Chunky Chips Ahoy for the cookies. This would be really good using a mixture of instant pudding/milk/whipped topping as the layer between the cookies. A proportion of 1 cup milk, a 4-serving size box of vanilla instant pudding, and 2/3 of the 8 ounce whipped topping should be sufficient; then use the remaining 1/3 whipped topping for the top of the pie.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy.
• Add the flour, sugar and brown sugar and beat until blended.
• Beat in the butter.
• Stir in the chocolate chips and pecans.
• Spoon the chocolate mixture into the pie shell.
• Bake at 325 degrees for 55 to 60 minutes or until the center is set.
• Let stand until cool.

CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE

Steps:

• Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
• Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.

CHOCOLATE CHIP COOKIE BROWNIE PIE

Steps:

• Break 5 cookies in half and set aside.
• Place rest of cookies in gallon zip-lock bag and roll into crumbs.
• Mix cookie crumbs with 1/4 cup melted butter and press into bottom and sides of a 9" pie plate.
• Mix 1/4 cup melted butter, corn syrup, eggs, cocoa, sugar and vanilla and pour into crust.
• Bake at 350 degrees 15 minutes.
• Insert cookie halves around the outside of the brownie, against the edge of the pie plate, to form a border.
• Bake 10-15 minutes more.
• Cool slightly, Cover with Cool Whip.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

CHOCOLATE CHIP COOKIE PIE

Steps:

• For crust: Preheat oven to 400°F. Stir together flour and salt in a medium mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over mixture, gently tossing with fork and pushing dough to side of bowl. Repeat until dough is moistened and form into a ball. Dough should be stiff, not crumbly. On lightly floured surface, roll dough into a 12-inch circle. Wrap dough around rolling pin and unroll onto a 10-inch springform pan, covering bottom of pan and pressing dough halfway up sides. Poke dough with fork and bake for 7 minutes. Set aside. For filling: In a medium saucepan, melt chocolate chips and butter. Remove from heat; stir in milk and water. Stir a few spoonfuls of hot mixture into eggs; blend well. Pour egg mixture into saucepan and stir until well blended. Stir in vanilla and salt. Pour filling into cooled shell. Bake for 30 minutes or until a knife inserted in center comes out clean. For topping: In large mixer bowl, beat butter, granulated sugar, brown suar, and vanilla. Add eggs one at a time; beat well after each addition. Gradually beat in flour, baking soda, and salt until well blended. Stir in chocolate chips. Once chocolate layer is finished baking, cover with dollops of cookie dough. Spread until pie is completly covered. Bake for about 12 minutes or until golden brown. Let stand at room temperature for 10 minutes before removing ring. Refrigerate overnight, or until chilled.

CHOCOLATE CHIP COOKIE DOUGH PIE

Steps:

• 1. Press cookie dough into an ungreased 9-inch pie plate.
• 2. In a large mixing bowl, combine the cream cheese, eggs, sugar and 3 crumbled Heath bars. Pour over top of pressed cookie dough
• 3. Bake uncovered at 325° for 30-35 minutes. Cool completely. Sprinkle top with remaining 2 crumpled candy bars. Keep pie chilled until ready to serve.

CHOCOLATE CHIP COOKIE PIE

Steps:

• 1. If making your own crust, mix flour and salt in large bowl. Cut cold butter into cubes and, using hands or pastry cutting tool, combine butter into flour until it has the texture of course crumbles. Add iced water 1 Tbsp at a time, combining it with hands until the crust binds but is not wet or sticky. Form into a disk, wrap in saran wrap and refrigerate for at least 1 hour.
• 2. Remove chilled dough. Roll out on lightly floured surface to fit a 9" pie pan. Place crust into pie pan and press into bottom and against sides of pan.
• 3. Preheat oven to 325. Cream together butter, sugar and brown sugar. Mix in eggs. Add flour, combining well. Stir in morsels and nuts. Spoon into pie shell.
• 4. Bake for 55 - 60 minutes or until knife inserted in middle comes out clean. Cool on wire rack or serve slightly warm with ice cream.
• 5. **Word of caution** As tempting as it is to dig into this pie before it's spent much time cooling, the cooling will allow the pie to set some before you cut it.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Cream soft butter & sugars until pale in color and fluffy.
• Add eggs and vanilla beating well.
• Add flour mix well.
• Stir in chips and nuts.
• Fill pie shell with mixture leveling out.
• Protect edges with foil.
• Bake at 325°F for 70 minutes.
• Remove foil for the last 15 minute of bake time.
• Can be served with a small dollop of whipped cream or a small scoop of ice cream I usually serve it plain.

CHOCOLATE CHIP COOKIE PIE (NO BAKE)

Steps:

• Take out 3cookies to crumble over top.
• Dip cookies into the milk one at a time do not soak them just a quick dip. Lay them in the pie crust single layer. Add a layer of cool whip. Then do another layer of cookies and cool whip. Do one more layer ending with cool whip.
• Crush cookies and sprinkle on top. Put into the fridge for a few hours to set.