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Best Chocolate Chip Cookie Pie with Graham Cracker Crust

Looking for a crowd-pleasing dessert that’s as easy as pie? Look no further! I’ve got the Best Chocolate Chip Cookie Pie with Graham Cracker Crust recipe for you!

Best Chocolate Chip Cookie Pie with Graham Cracker Crust

This delicious pie recipe combines the best of both worlds: the comforting taste of a giant chocolate chip cookie and the flaky goodness of a graham cracker pie crust. 

Top it off with a generous scoop of vanilla ice cream for the ultimate indulgence.

Ingredients needed for this Chocolate Chip Pie

This recipe uses simple ingredients, found in any grocery store:

  • Graham crackers. Provide a crispy, slightly sweet base for the pie crust.
  • Unsalted butter. Melts into the graham cracker crumbs, binding them together for a rich, buttery crust.
  • Granulated sugar. It adds sweetness to the dough and helps create a slightly crispy texture on the edges of the pie.
  • Brown sugar. Contributes moisture, a subtle molasses flavor, and a soft, chewy texture to the cookie pie.
  • Eggs. Provide structure and moisture to the dough, helping bind the ingredients together.
  • Pure Vanilla Extract. Enhances the flavor profile, adding depth and warmth to the cookie pie.
  • All-purpose flour. It gives structure to the dough, ensuring a chewy yet tender texture.
  • Baking Soda. Helps the dough rise slightly, resulting in a softer texture.
  • Salt. Balances the sweetness and enhances the overall flavor profile.
  • Chocolate Chips. Bursts of gooey chocolatey goodness throughout the pie.
  • Walnuts. Provide a nutty crunch and additional depth of flavor to the pie.

Take a look at the recipe card at the bottom of the post for the full recipe.

Best Chocolate Chip Cookie Pie with Graham Cracker Crust

Add-ins and Substitutions

For those looking to customize their Chocolate Chip Cookie Pie recipe, here are some add-ins and substitutions to consider:

  1. Store-bought pie shell: Opt for convenience with a store-bought pie shell if homemade isn’t your thing.
  2. Chips of choice: Experiment with different flavors by using peanut butter chips, white chocolate chips, milk chocolate chips, or dark chocolate chips instead of semi-sweet chocolate chips.
  3. Regular pie crust: Swap the graham cracker crust for a homemade pie crust or use a frozen pie crust to resemble the Toll House pie.
  4. Ganache topped: Elevate your pie with a decadent layer of chocolate ganache drizzled on top of the cookie layer.
  5. Whipped topping: For an extra indulgent touch, add a layer of Cool Whip on top of the pie for a creamy and fluffy finish.

Step-by-Step Instructions

Start by preparing your graham cracker crust by blending graham crackers, melted butter, and granulated sugar in a food processor until the mixture resembles wet sand.

Next, pour the graham cracker crumbs into your pie or tart pan and firmly press them onto the bottom and sides using the bottom of a measuring cup or glass. Place the crust in the freezer while you prepare the chocolate chip cookie dough.

Preheat your oven to 350°F. In a large bowl of a stand mixer and paddle attachment, cream together the sugars and butter for about 2 minutes on medium-high speed. Then, mix in the egg, yolk, and vanilla extract, scraping the sides and bottom of the bowl as needed.

Sift in the dry ingredients and mix until just combined, being careful not to over-mix. Fold in the chocolate chips and walnuts.

Use your fingers to press the dough into the graham crust and sprinkle with additional chocolate chips.
Optional but recommended: Refrigerate for at least 30 minutes. This little chill session helps all the flavors mingle and gives you an even tastier pie in the end.

Bake the chocolate chip cookie pie in the preheated oven for 20-25 minutes or until golden brown.

If using a tart pan, allow the pie to cool in the pan for 20 minutes before unmolding and transferring it to a wire rack to cool completely. For a pie pan, simply let it cool on a rack. 

Serve this easy dessert recipe warm, with a big scoop of ice cream and a drizzle of chocolate sauce.

Expert Tips

  • This is optional, but will make a difference in flavor! Once you’ve pressed the cookie dough into the crust, cover the entire pie with plastic wrap or foil. Refrigerate for at least 30 minutes, or if you can resist, overnight. This little chill session helps all the flavors mingle and gives you an even tastier treat in the end.
  • Overmixing the dough once the dry ingredients are added can lead to a tough and dense texture in the finished pie. Mix the dry ingredients with the wet ingredients until just combined to ensure a tender and chewy cookie pie.
  • To keep your chocolate chip cookie pie moist and gooey, avoid overbaking it. Remove the pie from the oven when the edges are golden brown and set, but the center still appears slightly soft. It will continue to set as it cools, resulting in a perfectly chewy texture.
  • Before popping your tart pan into the oven, place it on a cookie sheet. This extra step prevents accidental grabs from the center of the pan, ensuring your pie stays intact when you take it out. Trust me, it’s a simple trick that can save you from a potential dessert disaster!
Best Chocolate Chip Cookie Pie with Graham Cracker Crust

Frequently Asked Questions

How do I store any leftover cookie pie?

Transfer the pie to an airtight container. Store it at room temperature and away from any heat sources for up to 3 days. 

You can also refrigerate it for up to 5-6 days.
If you prefer to enjoy it warm, you can reheat individual slices in the microwave for a few seconds or in the oven at a low temperature until warmed through. 

Can I freeze my chocolate chip cookie pie?

Yes, you can freeze your chocolate chip cookie pie for longer-term storage. 

To do so, wrap the pie tightly in aluminum foil or plastic wrap to prevent freezer burn and moisture loss. Then, place it in a freezer-friendly airtight container for up to 2-3 months.

When freezing, it’s helpful to cut the pie into individual slices beforehand for easier thawing and serving later. Make sure to label the packaging with the date of freezing to keep track of its freshness.
When you’re ready to enjoy the frozen pie, simply thaw it overnight in the refrigerator or over the counter. Once thawed, you can reheat individual slices in the microwave or oven until warmed through

What if I don’t have a food processor to make the crust?

No worries! If you don’t have a food processor, you can still make the crust by crushing the graham crackers in a sealed plastic bag using a rolling pin or the bottom of a heavy pan. 

Once crushed, mix the crumbs with melted butter and sugar in a bowl until well combined. Then proceed with pressing the mixture into the pie or tart pan as instructed.

How can I tell when the cookie pie is done baking?

Keep an eye on the pie as it bakes. It should be golden brown on top and slightly firm to the touch when done. 

You can also insert a toothpick into the center -if it comes out with a few moist crumbs, the pie is ready

Best Chocolate Chip Cookie Pie with Graham Cracker Crust

Follow this link if you’re looking for more easy recipes like this one, or click the links below for some similar recipes you might like:

Simple Caramel Cream Pie (no bake)

No-bake Key Lime Pie Recipe

OREO Ice Cream Pie Recipe

Easy No-bake Peanut Butter Tart

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Best Chocolate Chip Cookie Pie with Graham Cracker Crust
Print Recipe
5 from 1 vote

Best Chocolate Chip Cookie Pie with Graham Cracker Crust

Looking for a crowd-pleasing dessert that's as easy as pie? Look no further! I've got the Best Chocolate Chip Cookie Pie with Graham Cracker Crust recipe for you!
This delicious pie recipe combines the best of both worlds: the comforting taste of a giant chocolate chip cookie and the flaky goodness of a graham cracker pie crust. 
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Pies and Tarts
Cuisine: American
Keyword: chocolate chip cookie pie recipe, chocolate chip cookie pie with graham cracker crust, chocolate chip pie, graham cracker pie crust, Maria Corcuera, sweet fix baker
Servings: 8 people

Equipment

  • 1 food processor Optional
  • 9-inch Tart Pan or Pie Pan
  • 1 Electric mixer

Ingredients

Graham Cracker Pie Crust

  • 1 ½ cups Graham Cracker crumbs around 10 full-sheet graham crackers
  • 8 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

Chocolate Chip Cookie filling

  • 1/2 cup light brown sugar tightly packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla paste or pure vanilla extract
  • 1 ½ cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips plus more to top
  • 1/2 cup walnuts chopped, then measured

Instructions

Graham Cracker Pie Crust

  • Start by preparing your graham cracker crust by blending graham crackers, melted butter, and granulated sugar in a food processor until the mixture resembles wet sand.
    1 ½ cups Graham Cracker crumbs, 8 tablespoons unsalted butter, 2 tablespoons granulated sugar
  • Next, pour the graham cracker crumbs into your pie or tart pan and firmly press them onto the bottom and sides using the bottom of a measuring cup or glass.
    Place the crust in the freezer while you prepare the chocolate chip cookie dough.

Chocolate Chip Cookie filling

  • Preheat your oven to 350°F. In a large bowl of a stand mixer and paddle attachment, cream together the sugars and butter for about 2 minutes on medium-high speed.
    1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 cup unsalted butter
  • Then, mix in the egg, yolk, and vanilla extract, scraping the sides and bottom of the bowl as needed.
    1 large egg, 1 large egg yolk, 1 teaspoon vanilla paste
  • Sift in the dry ingredients and mix until just combined, being careful not to over-mix. Fold in the chocolate chips and walnuts.
    1 ½ cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup semi-sweet chocolate chips, 1/2 cup walnuts
  • Use your fingers to press the dough into the graham crust and sprinkle with additional chocolate chips. 
  • Optional but recommended: Refrigerate for at least 30 minutes. This little chill session helps all the flavors mingle and gives you an even tastier pie in the end.
  • Bake the chocolate chip cookie pie in the preheated oven for 20-25 minutes or until golden brown.
  • If using a tart pan, allow the pie to cool in the pan for 20 minutes before unmolding and transferring it to a wire rack to cool completely. For a pie pan, simply let it cool on a rack. 
    Serve this easy dessert recipe warm, with a big scoop of ice cream and a drizzle of chocolate sauce.

Notes

Expert Tips

  • This is optional, but will make a difference in flavor! Once you’ve pressed the cookie dough into the crust, cover the entire pie with plastic wrap or foil. Refrigerate for at least 30 minutes, or if you can resist, overnight. This little chill session helps all the flavors mingle and gives you an even tastier treat in the end.
  • Overmixing the dough once the dry ingredients are added can lead to a tough and dense texture in the finished pie. Mix the dry ingredients with the wet ingredients until just combined to ensure a tender and chewy cookie pie.
  • To keep your chocolate chip cookie pie moist and gooey, avoid overbaking it. Remove the pie from the oven when the edges are golden brown and set, but the center still appears slightly soft. It will continue to set as it cools, resulting in a perfectly chewy texture.
  • Before popping your tart pan into the oven, place it on a cookie sheet. This extra step prevents accidental grabs from the center of the pan, ensuring your pie stays intact when you take it out. Trust me, it’s a simple trick that can save you from a potential dessert disaster!

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