My husband’s grandmother had a knack for making the best, out-of-this world pies. Elaborate pie crimping was her forté. They were picture-perfect, never burnt, no cracks, never a soggy bottom, just so beautiful you were almost afraid to sink your teeth into them.  However, before we were married, that wonderful husband-to-be of mine told his grandmother my favorite pie was lemon meringue. To this day, I don’t know why he told her lemon was my favorite.  So every time she had us over for a meal, there it was … the mile-high, bright yellow, tart lemon meringue pie. Don’t get me wrong, the filling was perfect, the meringue was sweet and creamy, but just not my cup of tea (if you know what I mean). But being the good granddaughter-in-law, I would eat every morsel as if it were “my favorite”. Well Grandma, I love you and I love your pies, but 24 years ago that grandson of yours should have told you that your delicious pumpkin pie was my favorite.  But now, I have a new found love (love of pie, that is). It’s this Chocolate Chip Pie, nothing sour about this; it’s killer rich and full of chocolate chips. Imagine a big chocolate chip cookie in a pie crust.  It’s even more wonderful served right out of the oven with a heaping scoop of chocolate chip ice cream! YUM!

Chocolate Chip Pie

A gooey chocolate chip delight in pie form.  This sweet, rich and decadent dessert will surely hit the spot! And so easy to make!


  • 1 unbaked 9-inch 4-cup volume deep-dish pie shell *
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (1 1/2 sticks butter), softened
  • 1 cup Semi-Sweet chocolate chips


  1. Preheat oven to 325 degrees F.

  2. Place the unbaked pie crust in a pie plate, and crimp the edges as desired.

  3. With an electric mixer, beat the eggs until foamy. Beat in flour, granulated sugar, brown sugar, and vanilla. Beat in butter until combined.  Spoon the chocolate chips in and mix by hand to combine. Spread mixture into the prepared pie shell. (Mixture will be thick.)

  4. Bake for 45 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Pie should be golden in color, Cool on wire rack. 

  5. Serve warm with chocolate chip ice cream, if desired. (But strongly suggested. :))

Recipe Notes


Adapted from Nestle Toll House Chocolate Chip Pie




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