🍫🥧 Chocolate Chip Pie with Graham Cracker Crust

Dec 1

Every year I try to sneak one new treat onto the dessert table that takes barely any time but feels homemade enough to brag about. This chocolate chip pie is exactly that — quick to mix, gooey in the center, crisp around the edges, and anchored by the easiest graham cracker crust ever. My kids go feral for it, and honestly, same.

⚡ Why This Works When You're Short on Time

One bowl filling ✅
Crust you just press in (no rolling!) ✅
Bakes in under 15 minutes ✅
Sets slightly as it cools (but still delicious warm) ✅

🥧 Graham Cracker Crust

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons melted vegan butter
2 tablespoons sugar

Instructions

Preheat oven to 350°F (180°C)
Mix crumbs + melted butter + sugar until evenly coated
Press firmly into a 9-inch pie dish, covering the bottom and sides
For extra structure, chill the crust in the fridge while you make the filling (about 10–15 minutes)

🍫 Chocolate Chip Pie Filling

Ingredients

½ cup vegan butter, melted
¾ cup brown sugar
¼ cup plant milk (oat or soy both work great)
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 cup chocolate chips

Instructions

In the same bowl, combine melted butter + brown sugar + plant milk + vanilla
Stir in flour + salt until a smooth cookie-style dough forms
Fold in chocolate chips
Press/spread the filling into your crust evenly
Bake for 12–15 minutes, until edges are golden and center is still soft

Cool + Slice

Let it sit 5–10 minutes before slicing (if you can — no judgement if you can’t). It will continue to set as it cools, giving you that perfect gooey middle without collapsing.

Serve It Your Way

Add a scoop of vanilla ice cream — vegan or not — and enjoy the fact that you didn’t have to clarify which team you’re on. My kids love it either way.