Chocolate Chip Pecan Cookie Pie

I’m pretty sure you want to scroll for this recipe….BUT…if you need a reason to read (or simply need some convincing)…I’m here to tell you that this pie is like the best pie cake dessert thingymajig out there. EVER. I get requests for it. For some reason it’s my go-to when it’s colder weather or say a movie night in. Top it with ice cream and you’re sure to WOW people. AND YES, it’s GLUTEN FREE! AMAZING.

Chocolate Chip Pecan Cookie Pie

Serves 8


1 unbaked 9-inch pie crust -or- gluten free pie crust*

2 large eggs

1⁄2 cup gluten free flour (I used Pamela's gluten free baking mix)

1⁄2 cup granulated sugar

1⁄2 cup brown sugar, packed

3⁄4 cup unsalted butter, softened

1 cup semi-sweet chocolate chips

1 cup chopped pecans (or nuts of preference)


Preheat oven to 325.

Beat eggs in large mixer bowl on high speed until foamy.

Beat in flour, granulated sugar and brown sugar and then beat in butter.

Stir in chocolate chips and nuts.

Spoon into pie shell.

Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.

Cool on wire rack.

Serve warm with vanilla ice cream, if desired.

*If you opt to use your own gluten free pie crust recipe, please check the baking instructions as this needs to be an unbaked or parked pie shell.

TreatsSara Nelson