Chocolate Walnut Cookie Pie is a rich, homemade dessert with gooey chocolate chips, crunchy walnuts, and a buttery from-scratch filling. This classic Southern-style pie is easy to make and perfect for holidays, dinner parties, or anytime you want a truly indulgent dessert.
This Chocolate Walnut Cookie Pie is the kind of dessert that feels nostalgic, cozy, and just a little bit over-the-top in the best way. It has a texture somewhere between a brownie, a cookie bar, and a traditional Southern pie.
If you love pecan pie but want something a little different, this recipe is a must-try. The walnuts add great crunch, the chocolate chips melt into pockets of richness, and the filling bakes up soft and gooey without being runny.
Even though it looks impressive, this pie is very simple to make. The filling comes together quickly in one bowl, and most of the time is hands-off baking and cooling.
This is a great dessert to make ahead for holidays or gatherings since it needs time to cool completely anyway. The flavors only get better as it sets. It also freezes surprisingly very well.
What I Love About This Recipe
- I love how rich and indulgent this pie tastes without being complicated to make. The filling mixes up easily and bakes into that perfect gooey-meets-set texture. It tastes almost like chocolate chip cookie dough in pie form. One slice goes a long way in the best possible way.
- The combination of walnuts and chocolate chips is classic and always a hit. The nuts add crunch while the chocolate adds sweetness and richness. Together they balance the buttery filling perfectly. It feels very Southern and very comforting.
- This pie is a fun twist on traditional pecan pie. It has familiar flavors but feels unique enough to stand out on a dessert table. People always ask what it is and then go back for seconds.
- I also love that this pie slices beautifully once cooled. It holds together well and looks great when served. That makes it perfect for holidays and special occasions.
Equipment You May Need
- Rolling Pin – Used to roll out the chilled pie dough evenly.
- 9-inch Pie Pan – Standard size for this pie.
- Parchment Paper or Aluminum Foil – Needed for blind baking the crust.
- Pie Weights or Dried Beans – Helps keep the crust flat while pre-baking.
- Whisk or Fork – Used to mix the filling smoothly.
- Baking Sheet – Placed under the pie for easy handling and spill protection.
Chocolate Walnut Cookie Pie Ingredients
- Flour – Used to dust the work surface when rolling out the dough.
- Pie Dough – Chilled dough helps create a flaky crust.
- Granulated Sugar – Sweetens the filling evenly.
- All-Purpose Flour – Helps the filling set properly.
- Brown Sugar – Adds depth and a hint of caramel flavor.
- Salt – Balances the sweetness.
- Eggs – Bind the filling and give structure.
- Unsalted Butter – Adds richness and classic flavor.
- Vanilla Extract – Enhances the chocolate and nut flavors.
- Walnuts – Add crunch and that classic Southern taste.
- Semi-Sweet Chocolate Chips – Melt into pockets of rich chocolate.
(Full printable recipe card is at bottom of post.)
How to Make Chocolate Walnut Cookie Pie
Step One: Prepare the Pie Crust
Roll out the chilled pie dough on a lightly floured surface to about ¼ inch thick. Transfer it to a 9-inch pie pan, trim the edges, and crimp or flute as desired. Return the crust to the refrigerator for 20 to 30 minutes, or until cold.
Step Two: Preheat the Oven
Preheat the oven to 375˚F.
Step Three: Blind Bake the Crust
Line the crust with parchment paper or aluminum foil and add pie weights or dried beans if using. Lightly cover the outer rim with foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Leave the foil around the edges, but remove the liner and weights from the bottom. Lightly poke any air bubbles to flatten the dough.
Step Four: Reduce the Oven Temperature
Lower the oven temperature to 325˚F.
Step Five: Prepare the Filling
In a large bowl, whisk together the granulated sugar, flour, brown sugar, and salt until well blended. Whisk in the eggs, melted butter, and vanilla until smooth. Stir in the chopped walnuts and chocolate chips.
Step Six: Bake the Pie
Place the pie pan on a baking sheet and pour the filling into the crust, spreading the walnuts and chocolate chips evenly. Bake for about 25 minutes, remove the foil from the crust, then bake an additional 10 to 20 minutes, or until the filling appears set. Cool completely before slicing.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve at room temperature or slightly chilled.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with chocolate sauce for an extra-indulgent dessert.
Quick Tips for Best Results
- Toast the walnuts ahead of time for a deeper flavor.
- Let the pie cool completely so it slices cleanly.
- Cover crust edges early to prevent over-browning.
Chocolate Walnut Cookie Pie FAQ
How should I store Chocolate Walnut Cookie Pie?
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Can I freeze Chocolate Walnut Cookie Pie?
Yes. Freeze the fully baked and cooled pie for up to 2 months. Thaw overnight in the refrigerator.
How long will Chocolate Walnut Cookie Pie last?
It is best within the first couple of days, but still delicious for several days when refrigerated.
Substitutions?
You can substitute bittersweet or dark chocolate chips for the semi-sweet chocolate chips. Instead of walnuts, you can use pecans or your favorite nut. You can use a premade pie dough if you’d like, just be sure to follow the package directions.
Can I use low-fat ingredients?
This pie relies on butter and eggs for texture and flavor, so low-fat substitutions are not recommended.
What else can I add to this recipe?
A pinch of cinnamon or espresso powder adds extra depth to the chocolate flavor.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Requires egg, butter, and chocolate substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This recipe is not low carb, but you can try a sugar substitute.
Gluten-Free – Use a gluten-free pie crust and gluten-free flour blend.
Other Pie Recipes You May Enjoy
- Cannoli Pie – A fun twist on the popular Italian cannoli.
- German Chocolate Pie Bars – Easy pie bars full of chocolate, pecans, coconut, and an ooey-gooey sweet chewy center.
- Peppermint Chip Ice Cream Pie – A delicious frozen dessert great any time of the year.
Hope you enjoy this Chocolate Walnut Cookie Pie. Tell me in the comments what you topped it with.
If you like chocolate and walnuts, you may also like these Oatmeal Walnut Chocolate Chip Cookies!
Chocolate Walnut Cookie Pie
Ingredients
Crust:
- 1⅓ cups all-purpose flour plus more for dusting work surface
- ½ teaspoon salt
- ¼ cup cold unsalted butter cubed
- ¼ cup shortening
- 3 to 6 tablespoons ice cold water
Pie:
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1¼ cups chopped walnuts (or pecans)
- 1 cup semi-sweet chocolate chips
Instructions
Crust:
- In a medium bowl, stir together the flour and salt for the pie crust.
- Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
- Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Pie:
- Roll out the chilled pie dough on a lightly floured surface to about ¼ inch thick. Transfer the dough to a 9-inch pie pan. Trim the extra dough around the edges, and crimp or flute the edges as desired. Return to the refrigerator for at least 20 to 30 minutes, or until cold.
- Preheat the oven to 375˚F.
- Blind bake the crust. Line the crust with parchment paper or aluminum foil. Top with pie weights or dried beans, if using. Lightly cover the outer rim of the crust with aluminum foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Leave the foil in place around the edge of the pie crust, but remove the weights or beans and paper or foil from the bottom of the crust. Lightly poke any air bubbles that may have formed around crust to flatten the dough.
- Reduce oven temperature to 325˚F.
- In a large bowl, whisk together the granulated sugar, flour, brown sugar, and salt until well blended. Whisk in the eggs, melted butter, and vanilla until blended. Stir in the walnuts and chocolate chips.
- Place the pie pan on a baking sheet, then pour the filling over the crust, spreading the walnuts and chocolate chips to evenly distribute. Bake the pie for about 25 minutes, remove the foil from the crust, then bake an additional 10 to 20 minutes, or until filling appears set. Cool completely before slicing.
Notes
- To add extra flavor to this pie, toast and cool the walnuts beforehand.
- This pie is delicious topped with ice cream, chocolate sauce, and whipped cream!
- Instead of semi-sweet chocolate chips, you can use bittersweet or dark chocolate chips.
- Instead of walnuts, you can use pecans or your favorite nut, or omit for a nut-free pie.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
