Chocolate Chip Cookie Pie
Description
You don't need to be an experienced baker to make this pie. It's easy to do and starts with a store bought frozen pie shell. It is seriously decadent, rich and gooey. Mmmmmm, good!
Ingredients
2 large eggs
1/2 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
2 t. vanilla extract
1/2 t. salt, or to taste
1 1/2 sticks unsalted butter, softened
1 to 1 1/4 c. semi-sweet chocolate chips
9 inch deep dish pie shell, unbaked and thawed completely
1/3 c. hot fudge, optional, for drizzling
whipped topping or ice cream, optional
Directions
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Preheat oven to 325 degrees.
Add eggs to the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed until foamy. Add the flour, sugars, vanilla and salt; beat on medium speed to incorporate, about 1 - 2 minutes, stopping to scrape down the sides of the bowl as necessary.
Add butter; beat on medium-high speed until creamy and incorporated, about 1 - 2 minutes, stopping to scrape down the sides of the bowl as necessary.
Add chocolate chips; beat on low speed until just incorporated, about 1 minute.
Turn batter out into pie pie shell; smooth the top lightly with a spatula. Place pie on a baking sheet to guard against overflow; bake for about 50 - 52 minutes, or until a wooden toothpick or knife inserted halfway between the center and the edge comes out clean. Check at 50 minutes to see if the center is gooey like the center of an under baked chocolate chip cookie. If less gooey is preferred, bake 5 - 10 minutes longer. Keep in mind that all ovens, climates, ingredients, vary so use your judgment about how long to bake.
Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don't slice early or it will be a gooey mess.
Before serving, top with whipped topping or ice cream and evenly drizzle with hot fudge, if desired.
Pie will keep up to 5 days at room temperature if kept in an airtight container.
8 servings.