Chocolate Chip Pie

In the Mullinix household growing up, this pie was the queen of all desserts. The king? Maybe both. There wasn’t a birthday, cookout, or celebration without it. My mom could have one hot and ready in under an hour and always had the ingredients on hand. If you had a baby, you got a chocolate chip pie from my mom. A death in the family? Chocolate chip pie. A bunch of teenagers showed up to our house unannounced, chocolate chip pies were in the oven before we could say we were hungry. It was one of the first desserts I learned to make on my own and have made it dozens of time since. It is the ultimate crowd pleaser with melty chocolate in the bottom, a gooey top and flaky crust. Top with a scoop of vanilla ice cream for one of the best, simple desserts out there. To be clear, this is not a chocolate chip cookie pie. This is not a derby pie without pecans and bourbon. Those are delicious, but they are not the same. This is chocolate chip pie and it is delicious.

Chocolate chip pie topping

One of the things that makes this different from chocolate chip cookie pie is that there are two very distinct layers. The bottom is basically melted chocolate chips. The top is a chewy, buttery, topping that forms a crip crust on the top of the pie. To make the topping, mix together the all-purpose flour and sugar, then add in the melted butter and vanilla. Combine that well before adding the egg. Because the butter is hot, if you add the egg first, the clumps of eggs can scramble in the hot butter. Be sure there are no lumps remaining in your batter.

The easiest chocolate chip dessert recipe

Get ready ok, because here comes the most important part. You must decide if you are going to use a preformed frozen pie crust, use frozen pie dough or make your own. Personally, I’m a fan of premade dough that I can add to my own pan. Although, while living in Nicaragua, there were no options for premade crust or dough, so I did learn to make my own. Now, storebought dough is a shortcut I am more than happy to take. You can find it in my freezer almost all the time. Actually, you can find all these ingredients in my fridge or pantry almost all the time. Like my mom, this has become my go-to easy dessert for any occasion, special or ordinary. Choose your pie crust option and then add the chocolate chips to the bottom of your crust. That’s it. I like to use a combination of milk chocolate and semi-sweet, but feel free to use all semi-sweet as well. The chocolate chips will just cover the botton in a thin layer.

Bringing it all together

Once your crust and chocolate chips are ready, slowly pour the topping over the chocolate chips. Try to pour in a single layer, so that you don’t have to spread the topping around. If you do need to spread the topping to be sure that the entire surface is covered, be careful not to disturb the chocolate chips on the bottom. Place your pie on a baking sheet and bake on the middle rack at 350 degrees F for 40-45 minutes. Want to know why it is important to use the baking sheet? Once, my mom caught the oven on fire because her pies overflowed. I think it was my brother’s birthday. We love to remind her. She has probably made hundreds of these pies and that only happened once, but it’s a story we like reminding her of. Sorry mom. While overflowing pie is not a normal occurance, I would suggest exercising caution and using the baking sheet. It also makes placing the pie in the oven and removing from the oven much easier. If you feel your top is getting too dark, you can place a sheet of tinfoil over the top while it finishes cooking. But, keep in mind, we do want a nice golden color. Once it is fully cooked, remove to a cooling rack for 10 minutes.

Serve and store

This pie is best served warm with a scoop of vanilla ice cream (with caramel swirl if you’re feeling really fancy). Although, one of the reasons this pie has been so popular for our family to gift others is that it reheats really well. Because it is cooked and does not contain dairy, it can be stored in an airtight container at room temperature or in the fridge for up to 4 days. To reheat, just cut a slice and microwave on medium for 20-30 seconds. That helps it to heat evenly. You can also pop in in the oven on 250 degrees F for 8-10 minutes until it warms through. That’s it! Now enjoy your chocolate chip pies. Yes, plural. Just go ahead and make two. One to keep and one to share. Thank me later.

To make this easy chocolate chip dessert, this is what you need to do…

Chocolate Chip Pie

5 from 1 vote

The easiest chocolate dessert that is actually worth eating

Servings 8

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

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Ingredients

  

• 1 unbaked pie shell
• ½ cup plus 2 tbsp semi sweet chocolate chips
• ½ cup plus 2 tbsp milk chocolate chips
• ½ cup all-purpose flour
• 1 cup sugar
• 1 tbsp vanilla extract
• 1 large egg
• ½ cup melted butter
• vanilla ice cream

Instructions

 

• Preheat your oven to 350 degrees F (177 degrees C).
• Pour chocolate chips into the unbaked pie shell.
• Mix the flour, sugar, vanilla, and butter. Add the egg and combine until no lumps remain. Pour over the chocolate chips in an even layer.
• Bake on the middle rack for 40-45 minutes until golden brown.
• Serve warm with a scoop of ice cream.

Notes

• Store in an airtight container at room temperature or in the refrigerator for up to 4 days. Store in the freezer for up to 3 months. 
• Prefer to use your own pie pan? Simply substitute premade pie dough for the premade shell or make your own. 
• To reheat, place each slice in the microwave on medium for 30 seconds or reheat in the oven on 250 degrees for 8-10 minutes.
• Is your pie browning to quickly? Loosely top with a sheet of tinfoil for extra protection. 
• Don’t want to buy two types of chocolate chips? No problem! Feel free to use all semi-sweet chips in this pie. 

Course: Dessert

Cuisine: American