Brown Butter Chocolate Chip Cookie Pie
This brown butter chocolate chip cookie pie has a soft, gooey center with rich brown butter flavor and lots of melty chocolate chips. The cookie dough is tucked into a buttery pie crust and combines the best parts of pie and cookie for the ultimate treat.
Equipment
- 1 9-inch pie pan
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Ingredients
Pie Crust
- 170 grams all purpose flour
- ½ teaspoon salt
- 114 grams unsalted butter cold
- 60 grams ice water
- 1 large egg for egg wash
Chocolate Chip Cookie Filling
- 227 grams unsalted butter
- 100 grams granulated sugar
- 105 grams light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 65 grams all purpose flour
- ¾ teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
Pie Crust
- Whisk the flour and salt in a large bowl.170 grams all purpose flour, ½ teaspoon salt
- Add the cold, cubed butter and toss to coat. Press the butter into flat pieces with your fingers until the largest bits are pea-sized. (A pastry cutter works, but the crust won’t be as flaky.)114 grams unsalted butter
- Add ice water a little at a time, starting with 2 tablespoons, mixing with your hands until the dough is still crumbly but holds together when pressed.60 grams ice water
- Turn the dough onto a lightly floured surface, shape it into a disc, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
- Roll the dough into a circle, cut it in half, stack the halves, and roll into a 1-inch-thick disc. Wrap again and chill for another 30 minutes.
- Roll the dough into an 11-inch circle. Fit it into a 9-inch pie dish, fold the excess under, and crimp the edges. Freeze while preheating the oven to 350°F.
- Once preheated, line the crust with parchment and fill with pie weights. Bake for 15 minutes, then remove from the oven and lower the heat to 325°F.
Chocolate Chip Cookie Filling
- Brown the butter in a saucepan over medium heat, stirring until the milk solids turn golden. Remove from heat and cool for 10-15 minutes.227 grams unsalted butter
- Whisk together both sugars in a large bowl. Add the cooled brown butter and whisk until smooth.100 grams granulated sugar, 105 grams light brown sugar
- Whisk in the eggs and vanilla vigorously until the mixture is smooth and frothy.2 large eggs, 2 teaspoons vanilla extract
- Fold in the flour and salt until almost combined, then mix in the chocolate chips.65 grams all purpose flour, ¾ teaspoon salt, 200 grams semi-sweet chocolate chips
- Pour the filling into the crust, spreading it evenly. Brush the edges with egg wash, sprinkle more chocolate chips on top, and bake at 325°F for 45-50 minutes or until golden. Note: if the pie crust has cooled too much, butter might leak while baking. I recommend placing a sheet pan on the bottom oven rack to catch the drippings.1 large egg
- Let cool to room temperature, then serve with ice cream or whipped cream.
Notes
Measure the ingredients in grams with a kitchen scale for the most accurate results.
Storage: Keep the pie tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, refrigerate for up to 4 more days.
Freezing: Once completely cool, remove the pie from the pan and wrap it in plastic wrap, then a layer of foil. Freeze for up to 2 months. To defrost, unwrap the pie and let it thaw in the refrigerator overnight.
Nutrition
Serving: 1sliceCalories: 681.8kcalCarbohydrates: 61.1gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12.5gTrans Fat: 1.4gCholesterol: 154.5mgSodium: 398.8mgPotassium: 225.4mgFiber: 2.8gSugar: 34.7gVitamin A: 1166.8IUCalcium: 51mgIron: 3.3mg
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