Cookie Pie Recipe
This cookie pie has flaky cream cheese pie crust filled with fudgy chocolate chip cookie dough! The tang from the cream cheese paired with the decadent dark chocolate chip cookie is divine.
Equipment
- Pie dish metal or ceramic is best
- Kitchen Scale
- Measuring Spoons
- Food Processor
Ingredients
If you prefer not to make your own pie crust, a store bought 9 inch deep dish crust works perfectly. Just skip the par-baking step when using a pre-made crust.
Pie Dough
- 182 grams all purpose flour
- 117 grams cream cheese cold, brick style, full fat
- 112 grams salted butter cold
- 27 grams granulated sugar
- ¼ teaspoons kosher salt use double the salt if using unsalted butter
Cookie Dough
- 1 large egg
- 1 large egg yolk
- 154 grams dark brown sugar
- 38 grams granulated sugar
- 128 grams salted butter melted and cooled.
- 2 and ½ teaspoons vanilla extract
- ½ teaspoon espresso powder optional but adds depth of flavor
- 169 grams all purpose flour
- ¼ teaspoon kosher salt use double the salt if using unsalted butter
- ½ teaspoon baking powder
- 150 grams dark chocolate chips or a bar roughly chopped I used Santander 65% Dark Chocolate from ifiGOURMET Provisions
Instructions
Pastry
- Cut the butter and cream cheese into half inch pieces, set aside.
- Place the flour, salt, and sugar in the food processor, pulse until combined.
- Add the butter and cream cheese to the flour mixture in the food processor. Pulse for about 30 seconds, or until the flour fully absorbs the butter and cream cheese. Turn off the processor and check the dough by squeezing it, if it holds together, it’s ready. If not, pulse a bit longer. Once ready, pour the dough out and press it together into a cohesive ball.
- Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.
- Roll out the dough into a 12 inch circle, place in the pie dish. Fold over the excess edges to create a thick rim. Press with a fork to seal the dough together.
- Poke the crust all over with a fork. Chill it in the freezer for 20 minutes. Preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, and fill it with pie weights, dry beans, or rice to prevent bubbling. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 15 minutes, then carefully remove the weights.
- Reduce the oven temperature to 350°F.
Cookie Dough
- Using a hand mixer or stand mixer, beat the eggs, vanilla, espresso powder, dark brown sugar, and granulated sugar. Add the cooled down melted butter, beat until combined.
- Whisk together the flour, salt, and baking powder. Add it to the wet ingredients, mix until just combined. Fold in the dark chocolate.
- Pour into the partially baked pie crust. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom.
- Cover the crust with a pie shield or foil (see photos in post) and bake at 350°F for 40 minutes, or until the filling is puffed and golden brown. Check the pie after 20 minutes, and if the crust and top starts to darken too much, cover it with additional foil.
- Let cool completely before cutting.
Notes
Let the Butter Cool Down: After melting the butter, allow it to cool before incorporating it into the dough. This prevents the chocolate chips from melting and keeps them intact.
Blind Bake the Crust: Pre-bake the pie crust before adding the filling to prevent it from becoming soggy. Blind baking helps the crust hold its shape, avoiding shrinkage in the oven, and ensures it stays crisp and flaky, providing a firm base for the cookie filling.
Storage
Room Temperature
Cover the pie and keep it on the counter for up to 4 days.
Freezer
Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or resealable freezer bag. It can be frozen for up to 2-3 months. To enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours, and reheat individual slices in the oven if desired to refresh the texture
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