molten chocolate chip walnut cookie pie

Holy poke, folks, I have created magic.

Happy Thursday, peeps! You know what that means…it’s Treat Day! Oh man, do I have a beauty for you to anticipate leading into the weekend.

Molten. Chocolate Chip. Walnut. Cookie. Pie.

In observance of both National Chocolate Chip Day and National Walnut Day (Friday and Sunday, respectively), I had to create something with both this week, and what happened was this gorgeous, crinkly, gooey plate of goodness. Sheer perfection, really. A simple and luscious dessert to dish out at your summer parties, or to bake up and consume with a gob of ice cream in front of the tv after a long workweek.

I mean it, pals, it really isn’t complicated. Slightly different than your standard cookie dough but boasting all the components we adore in a fresh baked cookie, but stuffed in a crispy pie crust.

Alright, time for me to stop ogling and start explainin’.

Nuts for Cookie Pie

First, the pie crust. I buy mine at the store, and I will admit that one crust doesn’t quite fit into my pie pan like I want it to. The solution? Use both crusts. I usually form one into the majority of the pan – without working it too much, apparently handling the dough excessively causes it to crack and shrink upon baking.

With the second crust, I’ll cut a ring out of the perimeter and form into along the rim of the pan, pressing gently to adhere it into the other crust. You can tell from my picture what I mean here. As far as crimping and designing, a simple press with the tines of a fork give the pretty lines you see. If you’re better at crust art than I, go wild.

Pop the plate in the fridge while you prep the filling!

Cookie pie filling is much less cohesive than cookie dough, since we’re going for the luxurious, molten finish that merely looks like a big gob of melted chocolate with a crinkly brownie-like top.

Start with the eggs. Whip two in your mixer on medium-high until very bubbly and frothy. Then, mix in your brown sugar, sugar, vanilla, flour, baking soda, and salt. Toss in a stick of softened butter and beat until combined.

Fold in dark chocolate chips and chopped walnuts with a spatula. The walnut pieces should be no bigger than the chippies.

Spread the filling into the pie crust, from edge to edge (yes, I know circles don’t have edges). Dust a few more chocolate chips on top just for funsies.

Bake the pie at 325 degrees for 55-65 minutes. Start checking at 50 minutes to gauge how much time you might have left. The low and slow temp ensures the pie bakes evenly throughout instead of browning too quickly on top and leaving the center too fragile to slice properly.

Once the center is set and a toothpick no longer emerges with raw dough attached, pull the pie out and cool in the pan for at least 30 minutes. You could dive in right away, but you’d probably scald your tongue or create a mess of a slice. I like my pieces to be cleaner, though.

Be sure to have a tub of ice cream or whipped cream on hand for garnish. A slice begs for those embellishments!

Nut allergy? You can omit the walnuts easily! Chopped peanuts or pecan would probably be nice instead, too, if you merely don’t like walnuts.

Leftovers? I love me a cold cookie, to be honest. Fridge for a week, freezer for 3 months, secured in tupperware or airtight ziptop bags. Be sure to cook the pie completely before slicing and storing!

Had me a slice yesterday and probably reaching for one today. Cheers!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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