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Pi Day Brown Butter Chocolate Chip Cookie Pie

chocolate chip cookie pie3.14

Happy Pi Day! One of my favorite foodie holidays. Just like it’s never-ending number namesake, pie varieties are limitless! And I’m not going to limit myself to one piece of this giant chocolate chip cookie in a crust, I’ll tell you that!

Brown Butter Chocolate Chip Cookie Pie for Pi Day!

I am teaching Nina to bake, so this year I let her choose what type of pie she wanted to make. She spent quite a while flipping through all my cookbooks until she came across one that caught her eye. And what other type of pie would a 10 year old choose, but a chocolate chip cookie pie, of course!

She found this simple, delicious pie in one of my favorite cookbooks Quick-Shop-&-Prep 5 Ingredient Baking by my good friend Jennifer at Bake or Break. I love this book. Everything in it is so easy. Even the title says so. It has quickly become Nina’s favorite too. Check out another delish dish from Jen here.

Browned Butter Chocolate Chip Cookie Pie

Serve this yummy, chocolate chip cookie pie topped with vanilla ice cream and maybe even a little hot fudge or caramel and whipped cream and of course, a lovely little cherry on top. You gotta have a cherry on top of this beauty.

Brown Butter Chocolate Chip Cookie Pie
Recipe type: Dessert
 
Enjoy an easy, delicious, chocolate chip cookie pie with a rich, nutty flavor of browned butter. Delish!
Ingredients
  • CRUST
  • 1¼ (150g) all-purpose flour
  • 1 tsp (4 g) granulated sugar
  • ½ c (113 g) cold, unsalted butter cut into cubes
  • 3-4 Tbls (45-60 ml) cold water
  • FILLING
  • 10 Tbls (141 g) unsalted butter, sliced
  • ½ c (100 g) granulated sugar
  • ½ c (100 g) packed light brown sugar
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract
  • ½ c (60 g) all-purpose flout
  • ½ tsp salt
  • 1 c (170 g) semi-sweet chocolate chips
  • 1 c (120 g) walnuts or pecans, optional
Instructions
  1. Combine the flour, granulated sugar and salt in a large bowl and add the butter cubes. Mix with a pastry blender or fork until the butter pieces are about the size of large peas. Add the water, a tablespoon at a time and mi until a dough forms.
  2. Place dough on a sheet of plastic wrap and form into a ball and flatten into a disk approximately an inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours.
  3. Place chilled dough on a lightly floured surface and roll into a circle about ⅛ inch thick. Transfer to a 9 inch pie plate and crimp the edges and place in the refrigerator to chill while preparing the filling
  4. Preheat oven to 350F
  5. Place butter in a medium saucepan and cook over medium-low heat until butter melts and gets foamy. Continue cooking and whisking occasionally just until brown specs form on the bottom of the pan and the butter has a nutty aroma. This only takes 2-3 minutes. Remove pan from the heat and whisk for 30 seconds. Transfer the butter to a large mixing bowl and let cool slightly.
  6. Add granulated sugar, brown sugar, eggs and vanilla to the butter and stir well. Add the flour and salt and stir just until combined. Stir in the chocolate chips and nuts, if using.
  7. Pour filling into chilled crust and spread evenly. Bake for 45-50 minutes or until the crust is golden and the center is set. Allow to cool for at least 10 minutes.

Check out Jennifer at Bake or Break for more awesome recipes

*This post contains affiliate links which means I receive a small payment if you make a purchase through this link. Thank you for supporting my coffee habit.

 

 

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