Skip to Content

Gooey Chocolate Chip Pie Recipe

This Chocolate Chip Pie recipe makes a gooey, rich, buttery pie filled with chocolate that’s such a treat to eat. Plus, it’s easy to make!

A slice of Chocolate Chip Pie is shown on a pie plate on a granite countertop with a pie stand and more white plates sitting nearby.

Tasting some foods for the first time is a revelation. Chocolate Chip Pie was like that for me. I wasn’t a big fan of pies (other than pumpkin pie) as a girl, so to find a pie that tasted like a wonderful, chocolatey cookie was thrilling.

We were at a little cafe on a town green in Connecticut (I think it was was Guilford, but I could be mistaken), sitting in a cozy booth when I ordered it for the first time at the suggestion of a waitress. From that first bite of warm Chocolate Chip Pie served with a scoop of cold vanilla ice cream, I was sold.

A Chocolate Chip Pie is shown in an overhead shot. A pie knife lays nearby.

With Pi Day approaching in the coming week (that’s March 14, named for the mathematical term that represents the number often abbreviated to 3.14), it seemed like the perfect time to share my recipe for Chocolate Chip Pie. It’s like the rich, chocolatey, soft, gooey brethren of a classic chocolate chip cookie.

Ingredients for Chocolate Chip Pie are shown on a granite countertop including butter, a pie shell, chocolate chips, white sugar, brown sugar, canola oil and flour.

This recipe starts with similar ingredients to the ones you’d use in a cookie — flour, sugars, butter, oil, an egg, chocolate chips and the like. You’ll also need a graham cookie pie shell (or a vanilla wafer one).

You’ll notice that there’s no leavening agent in the recipe though (such as baking powder or baking soda). That’s because this isn’t actually a cookie and thus doesn’t need that.

The batter for Chocolate Chip Pie is shown in a silver bowl. A bottle of vanilla extract, measuring spoons and a pie shell are shown nearby.

The batter for the Chocolate Chip Pie is mixed up in a single bowl. It’s super easy and can be done completely by hand. Add the chocolate chips last, stirring them in.

A raw pie is shown in a pie plate on a distressed baking sheet on a gray granite countertop. It's an overhead shot.

Then pour the batter into the pie shell and bake. I always put my pie shell on a baking sheet so that it’s easy to get in and out of the oven. I highly recommend it.

Chocolate Chip Pie is shown in a silver pie plate on a white pie stand on a gray granite countertop. There is a stack of white plates nearby and a silver pie knife.

Let the Chocolate Chip Pie cool down for a bit before you dig in. Then enjoy. It’s great with or without ice cream.

A slice of chocolate chip pie (medium brown pie with a thick layer of dark brown in the center) is shown on a white plate that's held in a hand.

Now, who wants a slice of Chocolate Chip Pie?

Chocolate Chip Pie

Chocolate Chip Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes

This Chocolate Chip Pie recipe makes a gooey, rich, buttery pie filled with chocolate that's such a treat to eat. Plus, it's easy to make!

Ingredients

  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips
  • 1 9-inch graham or shortbread pie shell

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a large mixing bowl, beat the eggs by hand until light yellow and foamy, about 2-3 minutes.
  3. Add the flour, granulated sugar, brown sugar and salt to the mixing bowl and whisk well to combine.
  4. Add the butter, canola oil and vanilla extract to the mixing bowl. Whisk well to incorporate.
  5. Fold in the chocolate chips with a rubber spatula.
  6. Pour the mixture into the pie shell, set on a baking sheet. Tap gently to even out.
  7. Bake for 50-60 minutes in the preheated oven, until a toothpick inserted in the center comes out without any batter on it (chocolate is to be expected)
  8. Cool for 30 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 582Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 77mgSodium: 163mgCarbohydrates: 69gFiber: 3gSugar: 51gProtein: 6g

Previous
Bruschetta Chicken Skillet Recipe
Next
How to Cook Corned Beef in a Slow Cooker