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.
Servings: 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 (126 g) 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 (110 g) light brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 cup (113.5 g) 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 (187.5 g) all-purpose flour, 1/2 teaspoon (0.5 teaspoon) baking soda, 1 teaspoon (1 teaspoon) salt, 1 cup (180 g) semi-sweet chocolate chips, 1/2 cup (58.5 g) 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!
