Hey y'all! There's nothing quite like the warm, melty, chocolatey goodness of Grandma's Kitchen, especially when it involves her famous Grandma Chocolate Chip Cookie Pie. This incredible recipe blends the best of classic chocolate chip cookies and gooey, pie deliciousness—a nostalgic dessert that's perfect for birthdays, holiday get-togethers, or any night that needs a sweet pick-me-up. Ready to make your kitchen smell like heaven and impress your loved ones? Let’s get baking!
Why You'll Love This Grandma Chocolate Chip Cookie Pie
- The crust is buttery and flaky, holding a soft, cookie-like filling loaded with rich chocolate chips.
- It’s super easy to whip up with simple pantry staples—no special skills needed!
- This pie serves beautifully warm with ice cream or at room temperature for next-day snacking.
- It’s a crowd-pleaser for kids and grown-ups alike, making it ideal for potlucks or family dinners.
- Customizable with your favorite mix-ins or pie crust for endless fun variations.
Grandma Chocolate Chip Cookie Pie Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Grandma Chocolate Chip Cookie Pie
1. Prep & Preheat
Preheat your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie plate and crimp the edges if desired.
2. Mix the Filling
In a large bowl, beat together the eggs until they’re light and foamy. Add the melted butter, both sugars, flour, vanilla, and salt. Stir in chocolate chips and nuts if using. Mix until everything’s well combined and luscious.
3. Fill & Bake
Pour the batter into the prepared pie crust, spreading it into an even layer. Bake on the center rack for 50-55 minutes, until the top is golden-brown and the center is just set but still a bit soft for that classic gooey texture.
4. Cool & Serve
Let the pie cool for about 30 minutes before slicing for neat pieces or serve warm for an extra gooey treat. Top slices with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes – Grandma Chocolate Chip Cookie Pie Success Tips
- Let the butter cool slightly after melting to avoid scrambling the eggs.
- Bake until mostly set: A little jiggle in the center is perfect for a moist, chewy pie. For more on gooey vs. crisp cookies, check out this guide from King Arthur Baking.
- Cover the crust edges with foil if they brown too quickly during baking.
Easy Variations for Grandma Chocolate Chip Cookie Pie
- Peanut Butter Delight: Swirl in ⅓ cup creamy peanut butter to the batter before baking.
- Double Chocolate: Use dark chocolate chips and add 2 tablespoon cocoa powder for a richer pie.
- Salted Caramel: Drizzle caramel sauce over the baked pie and sprinkle with a pinch of flaky sea salt.
Required Equipment for Grandma Chocolate Chip Cookie Pie
- 9-inch pie pan
- Mixing bowls
- Hand mixer or large whisk
- Measuring cups and spoons
- Cooling rack
Storage Instructions – Freshness for Grandma Chocolate Chip Cookie Pie
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap tightly and store up to 2 months. Reheat gently in the oven or microwave before serving.
Grandma Chocolate Chip Cookie Pie Pairings & Serving Ideas
- Serve warm pie with a scoop of vanilla bean ice cream or whipped cream.
- Add fresh berries for a tart contrast to the sweet, gooey filling.
- Enjoy with a glass of cold milk or a cup of strong coffee for ultimate comfort.
Pro Tips for the Best Grandma Chocolate Chip Cookie Pie
- Use high-quality chocolate chips for the richest flavor—see Bon Appetit’s chocolate chip recommendations.
- Let the pie cool at least 30 minutes for neat slices (if you can wait!).
- Blind-bake your crust for 10 minutes for an extra crisp base if using homemade dough.
Grandma Chocolate Chip Cookie Pie FAQ
- Can I use a premade pie crust? Absolutely! Both store-bought and homemade crusts work perfectly.
- Can I make Grandma Chocolate Chip Cookie Pie ahead? Yes, bake up to 1 day in advance and store covered at room temp or chilled. Warm before serving.
- Are nuts required? No, they’re totally optional—leave them out or swap for your favorite mix-in!
Prep Time: 10 minutes | Cook Time: 50-55 minutes | Total Time: 1 hour
Ingredients
- 1 unbaked 9-inch pie crust
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted and cooled
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
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1Preheat the oven to 325°F (163°C). Place the unbaked pie crust in a 9-inch pie pan.
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2In a large bowl, beat the eggs until light and foamy. Add the flour, granulated sugar, and brown sugar, and mix well to combine.
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3Blend in the melted, cooled butter and vanilla extract. Stir until fully incorporated.
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4Fold in the chocolate chips and walnuts (if using). Pour the batter evenly into the prepared pie crust.
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5Bake for 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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