Best Chocolate Chip Cookie Pie Recipes

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CHOCOLATE CHIP COOKIE PIE CRUST



Chocolate Chip Cookie Pie Crust image

Provided by Katie Lee Biegel

Categories     dessert

Time 10m

Yield 1 pie crust

Number Of Ingredients 4

12 crispy chocolate chip cookies, store-bought or homemade and overbaked (see Cook's Note)
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

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.

BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST



Banana Cream Pie with Chocolate-Chip-Cookie Crust image

Categories     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Quick & Easy     Banana     Walnut     Spring     Chill     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
1 pound purchased frozen semisweet chocolate chip cookie dough, thawed
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch-thick slices
1 cup chilled whipping cream
2 tablespoons powdered sugar
Chocolate curls (optional)

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 ICE CREAM PIE



Chocolate Chip Cookie Ice Cream Pie image

Gather four easy ingredients to create a frosty pie. Once it's made, it's ready for family, guests or midnight snacking!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/3 cup butter, softened
2 tablespoons water
1/2 cup hot fudge topping
1 quart (4 cups) cookie dough ice cream, slightly softened

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.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 50 g, TransFat 1/2 g

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE



Gluten-Free Chocolate Chip Cookie Ice Cream Pie image

Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 8

Number Of Ingredients 7

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon pure vanilla
1 egg, beaten
1 tablespoon unsweetened baking cocoa
1 1/2 quarts gluten-free vanilla ice cream
1/2 cup gluten-free chocolate fudge topping

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.

Nutrition Facts : Calories 670, Carbohydrate 93 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 59 g, TransFat 1 g

SUPER EASY PEANUT CHOCOLATE CHIP COOKIE PIE



Super Easy Peanut Chocolate Chip Cookie Pie image

The perfect marriage of cookie and pie. Serve with whipped cream or if you want to get fancy, vanilla ice cream, caramel sauce, and a little sea salt... Yummmmm!

Provided by Sharon Dyson-Demers

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 stick butter, melted
2 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped cocktail peanuts
1 cup chocolate chips
1 (9 inch) unbaked pie shell

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.

Nutrition Facts : Calories 569 calories, Carbohydrate 58.6 g, Cholesterol 77 mg, Fat 35.7 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 14.5 g, Sodium 219.8 mg, Sugar 37.5 g

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



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

Categories     Chocolate

Number Of Ingredients 15

For the graham cracker crust:
1 1/2 cups graham cracker crumbs (roughly one package of graham crackers, finely crushed)
5 tablespoons melted butter
1/4 cup sugar
1/8 teaspoon cinnamon
For the pie:
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
pinch of salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1/2 teaspoon vanilla
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

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!

CHOCOLATE CHIP COOKIE SLAB PIE



Chocolate Chip Cookie Slab Pie image

Make and share this Chocolate Chip Cookie Slab Pie recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 1h

Yield 1 cookie pie

Number Of Ingredients 11

2 1/4 cups Oreo cookie crumbs
9 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

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!

Nutrition Facts : Calories 7074.9, Fat 404.7, SaturatedFat 246.9, Cholesterol 1320.8, Sodium 3116.6, Carbohydrate 875.9, Fiber 24.9, Sugar 698.3, Protein 55.6

CHOCOLATE CHIP COOKIE PIE



Chocolate Chip Cookie Pie image

Make and share this Chocolate Chip Cookie Pie recipe from Food.com.

Provided by KelBel

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semi-sweet chocolate chips
1 cup pecans, chopped
1 unbaked 9-inch pie shell

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.

TOLL HOUSE CHOCOLATE CHIP COOKIE PIE



Toll House Chocolate Chip Cookie Pie image

I suggest serving this warm, with a dollop of whipped cream on top, or a serving of vanilla ice cream next to it. If you have left-overs, put a slice in the microwave for 10-15 seconds tops to warm it up before serving. Just as good the next day!

Provided by Linda Seide

Categories     Chocolate

Time 1h20m

Number Of Ingredients 8

2 large eggs
1/2 c unbleached white flour
1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1 c semi-sweet chocolate chips
1 c butter, melted
1 can(s) walnut pieces (optional)
1 9 inch frozen pie shell, unbaked

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!

NO BAKE CHOCOLATE CHIP COOKIE PIE



No Bake Chocolate Chip Cookie Pie image

This is out of Easy Weeknight Favorites from Southern Living. While good, this could be easily changed to suit individual preferences, which I've listed at the end of the directions.

Provided by knitaholic

Categories     Pie

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4

15 ounces chocolate chip cookies
1 cup milk
9 ounces graham cracker pie crust (extra serving size)
8 ounces frozen whipped topping, thawed

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.

Nutrition Facts : Calories 525.4, Fat 31.2, SaturatedFat 12.8, Cholesterol 21.3, Sodium 394, Carbohydrate 59.6, Fiber 2, Sugar 18.7, Protein 5.7

GOOEY CHOCOLATE CHIP COOKIE PIE - CRAZY FOR CRUST



GOOEY Chocolate Chip Cookie Pie - Crazy for Crust image

My Chocolate Chip Cookie Pie Recipe is a gooey cookie in a pie crust - this original recipe is better than Toll House Pie and is SO GOOD!

Provided by @MakeItYours

Number Of Ingredients 10

1 9-inch All Butter Pie Crust (or use a store bought crust)
½ cup (113g) Challenge Unsalted Butter (, melted)
⅓ cup (67g) granulated sugar
½ cup (150g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (255g) chocolate chips (, plus a few more for sprinkling on top the pie)

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.

CHOCOLATE CHIP COOKIE BROWNIE PIE



Chocolate Chip Cookie Brownie Pie image

This recipe is from the back of a Chips Ahoy package. Need to use the basic store-bought crisp chocolate chip cookies to get the crust to come out right.

Provided by sheepdoc

Categories     Dessert

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

25 chocolate chip cookies
1/2 cup butter, melted, divided
1/2 cup light corn syrup
3 eggs, beaten
1/3 cup cocoa
1/2 cup sugar
2 teaspoons vanilla
8 ounces Cool Whip

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.

Nutrition Facts : Calories 588.5, Fat 35.1, SaturatedFat 18.1, Cholesterol 125.8, Sodium 308.9, Carbohydrate 66.9, Fiber 2.1, Sugar 25, Protein 6.3

CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE



Chocolate Chip Cookie Crust Chocolate Pie image

Discover this delicious Chocolate Chip Cookie Crust Chocolate Pie. This creamy, dreamy Chocolate Chip Cookie Crust Chocolate Pie is sure to be a hit!

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 8 servings.

Number Of Ingredients 5

16 chocolate chip cookies (2 inch)
1/3 cup butter, melted
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping

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.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE CHIP COOKIE PIE



Chocolate Chip Cookie Pie image

This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream.

Provided by Bethany

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 8

2 eggs
½ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

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.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 55 g, Cholesterol 107.5 mg, Fat 45.6 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 289.5 mg, Sugar 38.6 g

CHOCOLATE CHIP COOKIE PIE



CHOCOLATE CHIP COOKIE PIE image

Categories     Chocolate     Dessert     Bake

Yield Makes 10 to 12 servings

Number Of Ingredients 23

CRUST
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
FILLING
4 ounces semi-sweet chocolate chips
1/4 cup butter
1 can (14 ounces) sweetened condensed milk
1/2 cup water
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
TOPPING
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

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



Chocolate Chip Cookie Dough Pie image

*

Provided by Peggy Bockler

Categories     Pies

Time 50m

Number Of Ingredients 5

1 18 oz. tube refrigerated chocolate chip cookie dough
2 8 oz. pkg. cream cheese, softened
2 eggs
1/2 c sugar
5 1.5 oz. heath bars, divided

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



Chocolate Chip Cookie Pie image

Make and share this Chocolate Chip Cookie Pie recipe from Food.com.

Provided by UT Theta Chef

Categories     Pie

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup semi-sweet chocolate chips
1 cup pecans (optional)
1 (9 inch) pie crusts, unbaked

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.

Nutrition Facts : Calories 343.6, Fat 21.6, SaturatedFat 11.3, Cholesterol 65.8, Sodium 176.6, Carbohydrate 37, Fiber 1.5, Sugar 24.9, Protein 3.2

CHOCOLATE CHIP COOKIE PIE



Chocolate Chip Cookie Pie image

I made this in a pie dish - but you could easily make individual pies using muffin tins. If and when I do that, I'll post a picture! The ice cream on top is KEY to the deliciousness of this scrumptious recipe. Saw this recipe on ourbestbites.com and could not resist!

Provided by Traci Coleman

Categories     Chocolate

Number Of Ingredients 13

PIE CRUST (OR USE 1 UNBAKED 9" PURCHASED SHELL)
1 1/4 c flour
1/4 tsp salt
1/2 c very cold butter
1/4 c iced water
FILLING
2 eggs
1/2 c flour
1/2 c sugar
1/2 c brown sugar
3/4 c butter, very soft but not melted
1 c semi-sweet chocolate chips
1 c chopped pecans

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 (NO BAKE)



Chocolate chip cookie pie (no bake) image

This is so good and easy to make.

Provided by Wanda Leech @LEECH

Categories     Cakes

Number Of Ingredients 4

- 1 package of chocolate chip cookies
- 1 large carton of cool whip
- 1 graham cracker crust
- 1 cup milk

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.

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