Monday, November 21, 2016

Chocolate Chip Cookie Pie

We thought this pie was best served warm....like a warm cookie out of the oven.  It's rich, so have a scoop of vanilla ice cream ready or a tall glass of milk. 
 
 
 Recipe from: Mel's Kitchen Cafe

1 unbaked butter pie shell (to fit a 9.5-inch deep dish pie plate, it will cook over in a 9 inch pie pan) 
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. 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. 

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