This Chocolate Chip Cookie Dough Pie is a giant chocolate chip cookie with pie crust! The center is ooey, gooey and pairs perfectly with the flakey buttery pie crust. This is one of the best gluten-free desserts ever.

I don’t think there is a dessert better than gooey chocolate chip cookie pie. A flakey pie crust paired with a giant soft-baked chocolate chip cookie that tastes slightly underbaked in the best way. When you take this pie out of the oven and it is perfectly warm and the chocolate chips are melted, you are going to fall in love with this recipe. Plus when you top it with some whipped cream or ice cream – wow wow wow it is good.

I am all about cutting corners here so as you’ll see we are using a frozen pie crust. If you have a go-to pie crust recipe, you can use that too. I personally prefer to use one already made as it saves a ton of time. And if you do use a frozen crust – this recipe takes a whole 5-10 minutes of effort to put together.

The center of this chocolate cookie pie is meant to have that underbaked type of vibe. Even from baking it in oven for 40 minutes, you will have yourself a delicious soft-baked gooey cookie center. We don’t use much flour in the recipe, which makes it more doughy than your usually chocolate chip cookie recipe too.

Tip: use any chocolate chips you want for these! I love doing a mix of dark chocolate and semi-sweet chocolate chips here. And of course homemade whipped cream topping.

What ingredients you need to make chocolate chip cookie dough pie:

  • Unsalted butter – softened a bit! Leave it out on counter for an hour or so before baking
  • Coconut sugar – you can also use 1/2 cane sugar and 1/2 brown sugar too but I love using the coconut sugar for a refined sugar-free option
  • Eggs – I haven’t tested an egg substitute but it should work!
  • Vanilla extract – a must for the added flavor it brings!
  • Gluten-free flour – if not gluten-free, you can use regular all purpose flour too
  • Chocolate chips – you can use semi-sweet, dark or milk chocolate chips or even a mix of both!
  • Pie crust of choice – I used a frozen gluten-free one which I love!!
  • Optional: whipped cream or ice cream for topping

How to bake cookie dough pie:

  1. Preheat oven 350 degrees F and prepare whichever piecrust you are using
  2. In a large bowl, cream together butter and sugar for about 1 minute
  3. Add in the vanilla extract and eggs and cream together until smooth
  4. Mix in flour then fold until chocolate chips
  5. Add dough into pie crust and spread across
  6. Bake in oven for 40 minutes or until top is just golden (inside will be doughy – that is what we want!)
  7. Allow the pie to cool for a few then slice and enjoy with desired whipped topping or ice cream

Tips for success making chocolate chip cookie pie:

  • Best way to serve this pie is warm with a scoop of ice cream or homemade whipped cream! But you can also find me eating out of the pie dish from the fridge too when we have some leftovers
  • Store any leftover pies on the counter (as long as there is no whipped cream on top!) for 2-3 days or you can keep in fridge for 5 days. You could also freeze leftovers for 2 months in the freezer
  • If you want to skip the curst part of this recipe, you can but it would just be a giant doughy chocolate cookie! Which sounds amazing but I love this recipe with the flakey crust so much
  • You can make this up to 24 hours in advance then store in fridge and bake right before serving. One of my favorite entertaining hacks and that way it will have your home smelling amazing too

A few other delicious gluten-free desserts to try:

Sprinkle Sugar Cookies (gluten-free)

The BEST Chocolate Brownie Pie (gluten-free)

Brown Butter Brownies (gluten-free)

Gluten-free Honey Cake

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Chocolate Chip Cookie Dough Pie (gluten-free)

★★★★★

5 from 1 review

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This Chocolate Chip Cookie Dough Pie is a giant chocolate chip cookie with pie crust! The center is ooey, gooey and pairs perfectly with the flakey buttery pie crust. This is one of the best gluten-free desserts ever.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: 8 slices 1x

Ingredients

Scale
  • 3/4 cup unsalted butter, softened (about 1 1/2 sticks)
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free flour
  • 1 cup chocolate chips
  • 1 9-inch pie crust of choice (I used a frozen gluten-free one)
  • Optional: whipped cream or ice cream for topping

Instructions

  1. Preheat oven 350 degrees F and prepare whichever piecrust you are using
  2. In a large bowl, cream together butter and sugar for about 1 minute
  3. Add in the vanilla extract and eggs and cream together until smooth
  4. Mix in flour then fold until chocolate chips
  5. Add dough into pie crust and spread across
  6. Bake in oven for 40 minutes or until top is just golden (inside will be doughy – that is what we want!)
  7. Allow the pie to cool for a few then slice and enjoy with desired whipped topping or ice cream
  • Author: Rachel