The Best Chocolate Chip Cookie Pie with Graham Cracker Crust recipe combines a giant chocolate chip cookie & flaky 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.

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.

Expert Tips 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.

Expert Tips 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.

Expert Tips 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!