Cake is incredible, don’t get me wrong, but people love pie. Perhaps it’s because people can have cake practically whenever they want it (or more than they want it, like at monthly office birthday parties…), but there’s just something about pie that makes it feel inherently special. The smell of a pie baking can instantly transport you back to sunny summer BBQs, holiday gatherings with friends and family, and Grandma’s cozy kitchen. People love pie; it’s just a simple human truth.
If you’re looking for a pie recipe that’s fantastically simple, insanely delicious, and sure to impress, then my Chocolate Chip Cookie Pie with Toasted Coconut is for you. In case the name didn’t already give it away, the pie is essentially just a massive chocolate chip cookie — in pie crust. Plop a scoop of vanilla ice cream on top and I have yet to meet a single person who doesn’t absolutely love it.
Whether you’re planning on taking your pie to a dinner party, a friend’s birthday party, or to anywhere celebrating Pi Day, this Chocolate Chip Cookie Pie with Toasted Coconut is bound to be a hit!
- 1 unbaked 9-inch deep-dish pie crust
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons sea salt
- ¾ cup butter (or 1½ sticks), room temperature
- 1 ½ cups semi-sweet chocolate chips
- ½ – 1 cup toasted coconut (optional)
Feel free to use your favorite store-bought pie crust, or go ahead and make your own. My go-to homemade pie crust for the last decade has been Martha Stewart’s Pâte Brisée, which is a wonderfully fool-proof pie dough. For this pie, I made a full batch of Pâte Brisée, cut it into two equal pieces, wrapped each in plastic wrap, and tossed half of it into my freezer for the next pie. Chill the remaining half in your fridge until you’re ready to roll it out.
- Preheat your oven to 325° F. Line a deep dish pie plate (like my personal favorite, the classic Colette Pie Dish) with the unbaked pie crust, crimping the edges. Bake the crust for 5-7 minutes, just to help it to set a bit. Remove it from the oven and allow it to cool slightly while you work on the rest of the pie.
- Combine the flour, sugar, brown sugar, and sea salt in a bowl and whisk to combine. Set aside.
- In a mixing bowl, beat the eggs on medium-high speed, until they’re slightly foamy, about a minute or two.
- Add the flour/sugar mixture to the eggs and mix on medium speed until everything is just combined. Scrape the sides and bottom of the bowl with a rubber spatula.
- Add the softened butter to the bowl and mix on medium speed for another minute or so, until there are no streaks of butter in the batter. (Pro tip: “Butter in the batter” is also fun to say.)
- Fold-in the chocolate chips (and toasted coconut, if you’re using it) and mix until everything is evenly distributed throughout the batter. With a rubber spatula, spoon the batter into the pie crust and smooth-out the top.
- Bake for about 55-60 minutes, or until a skewer or sharp knife inserted into the pie comes out clean or with a few crumbs.
- Cool the pie on a wire rack for about 20-30 minutes, then serve warm with vanilla ice cream. I feel that clean, classic white dinnerware (like my go-to Caterer’s Salad Plate) makes the best canvas for nearly any dessert.
- Eat and enjoy!