Double Chocolate Chip Slab Pie

Are you ready for a chocolate-filled dessert that’s perfect for a crowd? Look no further than this Double Chocolate Chip Slab Pie!

slices of Double Chocolate Chip Slab Pie topped with ice cream, chocolate syrup, and nuts

This fantastic Double Chocolate Chip Slab Pie needs to be at the top of the to-bake lists of everyone that can’t get enough chocolate chip desserts. This is a giant pie that’s jam-packed with two different kinds of chocolate chips for a chocolate lovers’ dream.

This is such a simple pie with big flavor. It’s made with semisweet and milk chocolate chips for a big-time chocolate experience. If you like, you can try different add-ins like other flavored chips, nuts, toffee bits, or whatever else sounds good to you. Just keep the total amount of add-ins roughly the same as the total amount of chocolate chips in the recipe.

slices of Double Chocolate Chip Slab Pie on colorful plates

For a sweet and salty version, try adding a sprinkling of coarse salt on top before baking. That would tame some of that sweetness and give you an irresistible sweet and salty pie.

This pie is a variation of a recipe that I got from a friend’s grandmother. I often make variations of this pie with nuts, but I opted to go with a full chocolate experience here. That makes this pie a little sweeter than if I’d substituted some nuts, so just keep that in mind when you’re choosing your add-ins.

Double Chocolate Chip Slab Pie served with ice cream, chocolate syrup, and nuts

Making a slab pie is a little different than making a pie in a traditional pie plate. That’s mainly due to the size of the crust. Make sure you have plenty of room to roll out the dough. It needs to fit in a half-sheet pan, so that’s quite a bit of dough.

Transferring the dough to the pan can be tricky, too. I recommend rolling the crust onto a lightly floured rolling pin and unrolling it onto the pan. I use that technique for regular-sized pies, too, and it works really well.

slices of Double Chocolate Chip Slab Pie on parchment paper

Slab pies are great for feeding a crowd. You’ll get a range of servings from it depending on how you slice it. Squares are the simplest way to slice slab pies, but think creatively with other shapes, too.

And speaking of slicing and serving, that is why I like to line the pan with parchment paper so that I can remove it from the pan when it has baked and cooled. That makes it a little easier to cut and serve.

This Double Chocolate Chip Slab Pie pie eats just fine as is, but you can also go all out with a scoop of ice cream, a little chocolate syrup, and some nuts on top of a warm slice of pie. Perfect for an occasion when you want an all-out, crowd-pleasing dessert!

Find more pies in the Recipe Index.

More Chocolate Chip Pies

Yield: 20 servings

Double Chocolate Chip Slab Pie

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Double Chocolate Chip Slab Pie is so full of chocolate chips. Great for a crowd!

Double Chocolate Chip Slab Pie

Ingredients

For the crust:

  • 3 cups + 2 tablespoons (375g) all-purpose flour
  • 2 & 1/2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 & 1/4 cups (282g) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/4 to 2/3 cup water

For the filling:

  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) firmly packed light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup (120g) unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 cups (170g) semisweet chocolate chips*
  • 2 cups (170g) milk chocolate chips*

Instructions

To make the crust:

  1. Combine the flour, sugar, and salt. Add the butter and mix with a pastry blender or in a food processor just until combined. Add 1/4 cup water and continue mixing. Continue adding water about a tablespoon at a time, adding just enough so that the dough comes together. (You may not use all of the water.)
  2. Shape the dough into a rectangle. Wrap tightly and refrigerate at least 2 hours.
  3. Preheat oven to 350°F. Line a 13"x 18" half-sheet pan with parchment paper so that it overhangs a bit on two opposite sides.**
  4. Transfer the chilled dough to a lightly floured surface. Roll the dough into a rectangle about 2 inches longer and wider than the pan.
  5. Transfer the dough to the pan. Trim any excess dough. Crimp edges as desired. Place the pan in the refrigerator while you make the filling.

To make the filling:

  1. Combine the butter, sugar, and brown sugar until thoroughly combined. Mix in the eggs and vanilla.
  2. Add the flour and salt, and mix just until combined. Stir in the chocolate chips.
  3. Transfer the filling to the pan, and spread evenly in the crust.
  4. Bake 40 to 45 minutes, or until the crust is browned and the filling is browned and set.
  5. Cool in the pan on a wire rack before serving. If you like, use the overhanging parchment to transfer the pie carefully to a large cutting board for serving.

Notes

*Use any combination of add-ins you like for a total of 4 cups.

**Lining the pan is optional, but it allows you to remove the pie from the pan for easier slicing and serving.

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