Chili's® Chocolate Chip Paradise Pie® by Todd Wilbur

Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

From Recipe Introduction: "What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome!

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Combine the flour, baking soda and baking powder in a medium bowl.
  3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
  4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.
  5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds.
  6. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
  7. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
  8. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
  9. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
  10. Bake for 40-45 minutes or until the edges of the “pie” become light brown.
  11. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
  12. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle.
  13. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
  14. Place a 1/2 cup scoop of ice cream on top of the “pie.” Drizzle 1 tablespoon chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
  15. Repeat for the remaining ingredients and serve sizzling in the skillet.
Most Helpful

I wrote this recipe several years ago for my book, Top Secret Restaurant Recipes 2. Hope you like it!
--Todd Wilbur

The Real Todd Wilbur December 16, 2010

This is remarkably close in taste to Chili's. It is a little crumblier in the crust, but the flavor is so good I gave it 5 stars anyway. I say definitely don't alter the sugar content- this is supposed to be a VERY rich dessert. The only change I made was adding a little extra coconut. The dough part is very sticky, so I dropped dollops of it over the crust, then oiled a piece of saran wrap and used it to press the dough over the crust-it worked great. Also if you leave out any of the garnishes-especially the cinnamon butter- you're going to have a completely different dessert than what Chili's makes. One review said it is dry, and in my case I did only need to bake for about 30 mins., but when you put a hot piece of this on sizzling butter, top with ice cream and two sauces, there's no way it's dry.

jsimq January 28, 2010

I love, love, loved this recipe. I thought it was outstanding and agree that the cinnamon butter is completely necessary for it to turn out perfectly. I cut them into 9 squares, but that was really too big, I'd cut them into 16 squares so as to not be overwhelming. I'll definitely make these again.

TiffyJoans February 15, 2010

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