Chocolate Chip Cookie Pie

 CHOCOLATE CHIP COOKIE PIE

(THIS IS SOOO GOOD AND EASY, ESPECIALLY IF YOU USE A PRE-MADE FROZEN PIE CRUST)

FROM MELSKITCHENCAFE.COM

INGREDIENTS

•  1 unbaked pie shell (to fit a 9.5-inch deep dish pie plate) - my favorite pie crust recipe here

•  2 large eggs

•  1/2 teaspoon vanilla extract

•  1/8 teaspoon salt

•  1/2 cup (2.5 ounces) all-purpose flour

•  1/2 cup (3.75 ounces) granulated sugar

•  1/2 cup (3.75 ounces) brown sugar

•  3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened

•  1 to 1 1/2 cups semisweet chocolate chips

•  1 cup chopped pecans or walnuts (optional)

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.

2. Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made.

3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).

4. Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.

5. Add the softened butter and mix until combined.

6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.

7. Spread the batter evenly in the prepared pie crust.

8. Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It's ok for the pie to still be slightly gooey in the center.

9. Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with scoop of ice cream and a drizzle of hot fudge sauce, if you dare.

NOTES

Pie Plate: this pie may have a tendency to bubble over while baking if using a regular 9-inch pie plate. This is the 9.5-inch deep dish pie plate I have. If you only have a 9-inch pie plate, reduce the filling just slightly or place it on a sheet pan to catch any spillage.

Make Ahead: I forgot to mention this initially, but this pie is a great make-ahead option. Make it, bake it, and refrigerate it (probably up to two days). Warm it on low in the oven (maybe 250 degrees until warmed) or piece by piece in the microwave, or eat it chilled or at room temp.

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