Chocolate Chip Pie

Rich, gooey, and deeply indulgent — a golden, buttery pie filled with a soft, brownie-like chocolate chip filling baked in a flaky crust. Think warm chocolate chip cookie meets pie, and you are almost there. Absolutely irresistible served warm with a scoop of vanilla ice cream.

INGREDIENTS

• 1.25 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, cold and cubed
• 3 tablespoons ice water
• 2 large eggs
• 0.5 cups granulated sugar
• 0.5 cups brown sugar, packed
• 0.5 cups unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 0.5 cups all-purpose flour (for filling)
• 0.25 teaspoons salt (for filling)
• 1.5 cups semi-sweet chocolate chips
• 0.5 cups chopped walnuts or pecans (optional)
• 1 large egg beaten with 1 tablespoon milk (for egg wash)
• vanilla ice cream or whipped cream, for serving

STEPS

1. Make the pie crust: Whisk together the flour and salt in a large bowl. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter chunks. Add ice water one tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the oven: Preheat your oven to 325°F (165°C).
3. Roll the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish and press gently into the bottom and sides. Trim the overhang to about 1 inch, fold it under, and crimp firmly all around. Brush the edges lightly with the egg wash for a golden finish. Refrigerate while you make the filling.
4. Make the filling: In a large bowl, beat the eggs lightly. Add the granulated sugar and brown sugar and whisk until smooth and well combined. Pour in the melted cooled butter and vanilla extract and whisk until glossy. Stir in the flour and salt until just combined and no streaks remain. Fold in the chocolate chips and nuts if using until evenly distributed throughout the filling.
5. Fill and bake: Pour the filling into the chilled unbaked pie shell and spread evenly. Bake at 325°F for 55–65 minutes until the top is deep golden brown, the edges are set, and the center has a slight jiggle — similar to a brownie that is just set. If the crust edges brown too quickly, tent with foil after the first 30 minutes.
6. Cool and serve: Transfer to a wire rack and cool for at least 20–30 minutes before slicing — the filling needs time to set slightly for clean slices. Serve warm with a generous scoop of vanilla ice cream or a cloud of whipped cream melting over the top.

NOTES Tips: Do not overbake — the center should still have a faint jiggle when you pull it from the oven, just like a brownie. It firms up as it cools and the result is a gloriously fudgy, gooey filling rather than a dry, cakey one. Melted butter instead of softened butter is intentional — it gives the filling a dense, rich, brownie-like texture that is what makes this pie so special. Semi-sweet chocolate chips are the classic choice but dark chocolate chips give a more intense, less sweet result that pairs beautifully with the buttery crust. The walnuts or pecans add a wonderful crunch and contrast — highly recommended. This pie is best served slightly warm — reheat individual slices in a 300°F oven for 8–10 minutes or briefly in the microwave for 20 seconds. Keeps covered at room temperature for up to 3 days.