CHOCOLATE CHIP COOKIE PIE
Chocolate Chip Cookie Pie brings everything you love about chocolate chip cookies, into a rich and delicious pie. Quick and easy to make, serve it warm, with a scoop of ice cream!
Provided by Christi Johnstone
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Beat your eggs in a large mixing bowl until foamy. Add in your flour and sugars and beat until well blended. Add in softened butter and beat until combined. Stir in your chocolate chips and nuts if using them.
- Prepare pie crust in a pie pan according to package directions. Spoon filling into prepared (unbaked) pie crust.
- Bake for approximately 50-55 minutes. Allow to cool slightly, then serve warm topped with a scoop, or two, of ice cream. Enjoy!
Nutrition Facts : Calories 338 kcal, Carbohydrate 39 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 183 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIE PIE
Looking for an awesome cookie recipe? This Chocolate Chip Cookie Pie Recipe from Delish.com is the best.
Categories dessert recipes cookie recipes pie recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, beat eggs until pale yellow and foamy, 2 to 3 minutes. Add flour, sugars and butter and mix until combined and fluffy. Stir in chocolate chips and walnuts.
- Grease a pie dish with cooking spray. Add refrigerated pie crust and fold up edges. Add cookie mixture and pat down to cover crust.
- Bake until a knife inserted into the center comes out clean and crust is golden, 55 minutes to 1 hour. Serve with vanilla ice cream.
CHOCOLATE CHIP COOKIE PIE
This is the most delicious, warm and gooey chocolate chip cookie pie recipe, with a shortbread cookie crust!
Provided by Eden
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Start with the crust by beating the butter until fluffy and add in the sugar.
- Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
- Press into a 9" or 10" pie dish, up the sides and make a nice crust and bake in a preheated 350 degree oven for 10 minutes.
- Let the crust cool before adding the filling.
- To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
- Add in the eggs and continue to beat. Adding vanilla and salt.
- Slowly add in the flour and blend on low. Add in the chocolate chips.
- Pour the batter into the pie crust and bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown. Do not overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
Nutrition Facts : Calories 810 kcal, Carbohydrate 81 g, Protein 8 g, Fat 50 g, SaturatedFat 30 g, Cholesterol 160 mg, Sodium 71 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIE PIE
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
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 RECIPE
A giant chocolate chip cookie baked in a pie dish.
Provided by Carrie Vasios Mullins
Categories Dessert Chocolate Chip Cookies Pies Pie
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Grease a 9 inch pie dish.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy.
- Add vanilla and eggs and beat until combined.
- Add flour mixture to wet ingredients and beat until just combined. Stir in chocolate chips.
- Press dough evenly across prepared pie dish. Bake until golden, about 20 minutes.
Nutrition Facts : Calories 233 kcal, Carbohydrate 30 g, Cholesterol 43 mg, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, Sodium 180 mg, Sugar 19 g, Fat 12 g, ServingSize 8, UnsaturatedFat 0 g
CHOCOLATE CHIP COOKIE PIE CRUST
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.
CHOCOLATE CHIP PIE
Provided by Jamie Deen
Categories Mixer Chocolate Dairy Egg Nut Dessert Mother's Day Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.
- 2. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
- 3. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
- 4. While the pies cool, whip the cream until soft peaks form (tips curl). Add the confectioners' sugar and whip until just combined. Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.
CHOCOLATE CHIP COOKIE PIE
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
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.
CHOCOLATE CHIP PIE IV
Just like a chocolate chip cookie in a pie shell, this pie is sweet, chocolaty and gooey. Flour, eggs, sugar, butter, chocolate bits, and pecans make the filling for this delightful pie that bakes in about an hour.
Provided by Glenda
Categories Desserts Pies Chocolate Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix sugar and flour.
- Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
- Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 56.5 g, Cholesterol 77 mg, Fat 36.4 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 14.1 g, Sodium 218.6 mg, Sugar 37.2 g
NO BAKE CHOCOLATE CHIP COOKIE PIE
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
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
CHOCOLATE CHIP COOKIE ICE CREAM PIE
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
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
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