Chocolate Chip Pecan Cookie Pie

Chocolate Chip Pecan Cookie Pie

  • 1 unbaked pie shell (see my recipe for all-butter perfect pie crust)
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, very soft (not melted)
  • 1 teaspoon vanilla
  • 1 cup bittersweet chocolate chips
  • 1 cup toasted pecans or walnuts, roughly chopped


Preheat the oven to 325.  Roll out the pie dough and fit it into a deep dish pie pan or a tart pan with removeable sides.  Refrigerate while you prepare the filling.

In the bowl of your stand mixer fitted with the whisk attachment, whip the eggs on medium speed for 4-5 minutes until foamy.

In a separate bowl, combine the flour, white sugar, brown sugar, salt, cinnamon and nutmeg.  Switch the mixer to the paddle attachment and beat in the dry ingredients.  Beat in the butter and vanilla until smooth.  Stir in the chocolate chips and nuts.

Spread the filling into the pie shell.  Bake for 55-65 minutes, until the top is golden brown and crackly and the filling is mostly set (no longer jiggly) but it should still be gooey if you stick a knife in (during the last 20 minutes of baking, cover pie loosely with a piece of foil if it begins to brown too much).  Cool for several hours on a wire rack until the filling is completely set, then serve warm or at room temperature with ice cream.

Yields 10-12 servings.

Recipe from Curly Girl Kitchen