Last weekend when I posted the recipe for the Apple-Apple Butter-Custard Pie, I mentioned that it was the second easiest pie I'd ever made, the easiest pie being the Chocolate Chip Cookie Pie that I made that didn't survive long enough for a quick and simple photo shoot.
This time I hired very big, very muscular, snarling men to stand guard as the pie came out of the oven....
Okay, I lied about the snarling men. But I made it very clear that before anyone [read: husband and sister] had even a small bite, photos were going to be mandatory. Non-compliance was not an option and could result in bodily injury or worse.
So, here it is....flakey crust, gooey chocolate, crunchy nuts and soft, sweet cookie dough, with ice cream.
The recipe is from the Nestle website and you can print it there.
This pie is easy and quick to assemble using primarily staple ingredients that you probably already have on hand.
I used a pre-made refrigerated pie crust, which turned out better than any other time I've used them. The uncooked pie filling is more like a cookie dough rather than a pourable filling, so the pie crust bakes up flakey instead of soggy.
When you are filling the pie crust, you will think that there isn't enough dough, but, trust me, it will be fine after it's bake.
If you use a refrigerated or frozen pie crust, bring it to room temperature. Take your butter out of the refrigerator at the same time and they will both be ready.
Once this is baked, the recipe instructs you to "cool on a wire rack." You will be lucky if it lasts long enough to cool completely.
Chocolate Chip Cookie Pie
- 1 unbaked 9-inch deep dish pie shell
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1-1/2 sticks) butter, softened
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts (I used pecans)
Preheat oven to 325 degrees F.
Beat the eggs with an electric mixer in a medium sized mixing bowl until they are light and foamy.
Add the flour, granulated sugar and brown sugar and beat until smooth, then beat in the butter.
Stir in the chocolate chips and nuts and spoon evenly into the pie shell.
Bake for 55 - 60 minutes. Cool on a wire rack.