Deep Dish Chocolate Chip Cookie Pie in the Pressure Cooker
A hot, gooey chocolate chip cookie pie baked in a buttery pie crust using the pressure cooker, topped with vanilla ice cream and chocolate fudge. Easy, rich, and crowd-pleasing!
Equipment
- 1 Mixing bowl medium
Ingredients
Main ingredients
- 1 9 inch uncooked pie crust homemade or store bought
- 2 eggs fresh
- ½ cup brown sugar packed
- ½ cup white sugar
- ½ cup unsalted butter
- ¼ cup shortening butter flavored
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup finely shredded coconut
- ¼ - ½ cup toffee bits
- ¼ cup pecan pieces
- 1 cup chocolate chips milk chocolate chunks
- Topping vanilla ice cream and chocolate syrup or fudge
Instructions
Instructions
- Preheat oven to 325°F to get ready for the crust bake.
- Line a 9-inch pie dish with your pie crust and set it aside.
- In a medium bowl, beat your eggs until light and foamy.
- Add in the brown sugar and white sugar, stir until well combined.
- Melt your butter and shortening together slowly, then let cool slightly.
- Mix the melted butter combo into the sugar and eggs, add the vanilla and stir till smooth.
- Slowly add in flour till the batter is smooth and lump-free.
- Fold in coconut, toffee, and pecan pieces.
- Stir in the chocolate chips.
- Pour the mixture into the prepared pie crust and spread evenly.
- Bake for 50–60 minutes until top is golden and center firm.
- Let cool, then top with vanilla ice cream and chocolate syrup or fudge.
Notes
Let cool fully before wrapping for storage. Serve warm for best gooey texture.