Chocolate Chip Pecan Cookie Pie

Chocolate Chip Pecan Cookie Pie from

I have mentioned it before but before this year, I didn’t make my own pie crust, I always bought it. But ever since my friend, Suzanne, and I cooked & baked together earlier this year, she made me very comfortable with making my own pie crust! I have cooked with several friends this year and I think there’s no greater joy. I love cooking with family and friends. I should do it more often.

When it came time to think about making a pie for Thanksgiving for Curtis’ family, I knew I wanted to make a spin of a pie my old friend and co-worker, Kathy, used to make all the time and bring into work. She called it Kentucky Derby Pie, I call it heaven in a pie! I modified it slightly to have even more chocolate chips.

And when I served it at Thanksgiving, my mother-in-law declared it chocolate chip cookie pie! I laughed and agreed, what a great name for this pie! When I made it again to shoot it for this post for McCormick, who I love working with, I wanted to try out my mini pie plates. Love them!

Chocolate Chip Pecan Cookie Pie from

First situate your pie crust into your pie plates. Look how unpretty mine are. They don’t have to be perfect and if you overhandle and warm up your pie crusts, throw them in the refrigerator and let them chill for at least 10 to 15 minutes.

Chocolate Chip Pecan Cookie Pie from

Then, work on the filling. You will not believe how easy this filling is. I mix up the dry ingredients. Lots of chocolate chips and…

Chocolate Chip Pecan Cookie Pie from

some chopped pecans.

Chocolate Chip Pecan Cookie Pie from

Mix it up really good.

Chocolate Chip Pecan Cookie Pie from

Then, add the McCormick® Pure Vanilla Extract and melted butter.

Chocolate Chip Pecan Cookie Pie from

Mix until the filling is completely combined.

Chocolate Chip Pecan Cookie Pie from

Fill up your pie plates and bake for 35 minutes if you’re using 5-inch pie plates like I did or about 50 minutes if using a 9-inch pie plate.

Chocolate Chip Pecan Cookie Pie from

Seriously, it’s like a chocolate chip cookie in a pie. Two desserts combined. Done. You know this will be perfect for your holiday party…let’s do it! And just FYI, Curtis’ family loved this pie so much, they kept all of the leftovers. I made two whole pies and brought it over there…we weren’t allowed to even bring a slice home! :)

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Chocolate Chip Pecan Cookie Pie Recipe

Yield: 3 5-inch Pies or 1 9-inch Pie


Pie Crust (makes enough for 3 5-inch pie crusts or 2 9-inch pie crusts

  • 2 1/4 cups unbleached all-purpose flour

  • 3/4 teaspoon salt

  • 1/2 cup shortening, cut into cubes and well-chilled

  • 2 Tablespoons unsalted butter, cut into cubes and well-chilled

  • 4 to 6 Tablespoons cold water

Pie Filling

1/2 cup flour

1 cup sugar

1 cup plus 2 Tablespoons semisweet chocolate chips

1 cup pecans, chopped

1/2 cup unsalted butter (1 stick), melted and cooled

1 teaspoon McCormick® Pure Vanilla Extract

2 eggs, beaten


  1. Add flour and salt to the bowl of your food processor. Pulse to mix it. Add cold shortening and butter to the food processor and pulse for 30 to 60 seconds until pea-sized shapes of butter and flour start to form.

  2. While pulsing, stream in water 1 Tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and divide in half or thirds (depending on what type of pie plate you're using. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.

  3. Working with each divided pie crust at a time, remove the refrigerator and place the pie crust between two pieces of parchment paper. Roll to about a 1/8 inch thickness, using a rolling pin. Place pie crust on pie plate and cut off excess. Using your fingers crimp the top edge of your pie crust. Place pie plate in the refrigerator.

  4. Heat oven to 350 degrees F.

  5. To a medium-sized mixing bowl, add flour and sugar and mix with a rubber spatula. Add chocolate chips and mix until coated in dry mixture. Add pecans and do the same thing. Add melted butter and McCormick® Pure Vanilla Extract and mix to combine. Add eggs and mix just to combine.

  6. Pour pie filling into prepared pie crusts and bake for about 50 minutes if using a 9-inch pie, otherwise if using a 5-inch pie plate, bake for about 35 minutes. Allow to cool for at least 20 to 30 minutes. Serve with whipped cream, optional.

Pie Crust Dough Recipe from the KitchenAid Best Loved Recipes Cookbook, Pie Filling modified from a friend of a friend's recipe for Kentucky Derby Pie

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Chocolate Chip Pecan Cookie Pie from

Disclosure: This post is sponsored by McCormick®. All opinions are always my own and I only work with brands that I love.

19 Responses to “Chocolate Chip Pecan Cookie Pie”

  1. 1
    Katrina @ Warm Vanilla Sugar — December 19, 2013 @ 8:00 am

    This is an absolute dream!!


  2. 2
    Georgia @ The Comfort of Cooking — December 19, 2013 @ 12:40 pm

    Oh my goodness, YES. Yes to this, a million times yes.


  3. 3
    Jessica @ A Kitchen Addiction — December 19, 2013 @ 2:11 pm

    These are amazing little pies!


  4. 4
    Kiersten @ Oh My Veggies — December 19, 2013 @ 7:12 pm

    Ooh, I want pie now! This looks amazing, Julie!


  5. 5
    Jennie @themessybakerblog — December 19, 2013 @ 7:17 pm

    Oh my, this pie looks amazing. That gooey cookie center is calling my name. Pinned.


  6. 6
    Janie stoker — December 19, 2013 @ 10:32 pm

    My mom used to make this exact recipe when I was a little girl. I have made it for my family and now for my grandchildren. We have always called it No Name Pie. The only difference is the extra spoonnfuls of chocolate chips. It’s also good with chopped almonds!


  7. 7
    Tieghan — December 19, 2013 @ 11:55 pm

    chocolate chip cookie and pecan pie are two of my favorites, so this is just out of this world awesome in my mind! :) Love the cute mini pies too!


  8. 8
    Laura (Tutti Dolci) — December 20, 2013 @ 1:18 am

    I need this pie in my life!


  9. 9
    Amanda — December 20, 2013 @ 12:45 pm

    Oh my gosh, this looks INCREDIBLE Julie!! Love it!! :)


  10. 10
    Jackie {The Beeroness} — December 20, 2013 @ 1:38 pm

    How amazing does that look?! I want a big scoop of vanilla ice cream on top of that. Looks fabulous.


  11. 11
    Stephanie @ Eat. Drink. Love. — December 20, 2013 @ 10:13 pm

    These look so fantastic, Julie!


  12. 12
    Mark — December 21, 2013 @ 12:06 pm

    I’m actually having trouble wrapping my mind around this combination. Pecan pie and chocolate chip cookies, two of my favorite desserts, in one? May have to attempt out of sheer curiosity. Nice blog!


  13. 13
    Amanda — December 21, 2013 @ 4:45 pm

    Looks so good! I might have to try making pie crust too… :)


  14. 14
    Jen M O — December 21, 2013 @ 7:50 pm

    Your cookie pie looks delicious. I love homemade pie crust. It is easy to make and taste so much better.


  15. 15
    Brandon — December 21, 2013 @ 9:10 pm

    I’ll take a big slice, Julie! This sounds great… I actually just made a chocolate chip cookie ice cream pop using Pillsbury’s gluten-free dough, so I’ve been in the mood for anything chocolate chip and cookie-related! :)


  16. 16
    Nutmeg Nanny — December 23, 2013 @ 10:07 pm

    Pecan cookie pie?! Oh wow! Sounds like I’ve been missing out :) this looks amazing


  17. 17
    Erin @ The Spiffy Cookie — January 8, 2014 @ 10:55 am

    Cookie pie might be the best kind of pie there can be!


  18. 18
    Lucy — February 22, 2014 @ 12:41 pm

    I made this pie last night and it was rich and delicious…but probably because i used 1 cup of butter instead of 1 stick (which is half a cup). I wasn’t sure which to use based on the recipe and when it comes to butter I figured go big or go home…but it took a fair amount of extra cooking time (for a 9 inch pie) and maybe if I’d used half a cup of butter it would have turned out as expected. It’s good, but I thought I’d ask for a clarification if it’s a cup or a half cup of butter. If it’s a cup I may not be able to make this again because of all the zumba i’ll have to do today. :) Thanks for the help.


    • Julie Deily replied: February 24th, 2014 @ 4:30 pm

      Hi Lucy, I’m sorry about that! That was a typo on my part, it’s just one stick of butter/ 0.5 cup just like you said. Glad it still turned out good. And I agree with you, if it was two sticks of butter, I would need to do zumba with you too! Have a nice day!


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