In recognition of Pi Day (3/16), I decided to make a cookie pie because I have an unexplainable fear of baking traditional fruit pies (aside from pumpkin). I think my fear more revolves around pie crust since my kitchen is really small and lacks the counter space needed to roll out crust.
I had never had a cookie pie before, which is a shame because this was extremely easy to make! A Little Bit Crunchy even has a really simple pie crust recipe that I am really regretting not trying. I love the simplicity of this recipe and considering there was barely any pie leftover, I’d say people loved the flavor as well!
Chocolate Chip Cookie Pie
Makes 1 – 9″ pie
Adapted from: A Little Bit Crunchy, A Little Bit Rock n’ Roll
1 unbaked pie shell
2 large eggs
1/2 cup all-purpose flour
small pinch of salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 & 1/2 sticks) unsalted butter, softened
1/4 teaspoon almond (or vanilla) extract
1 cup (6 ounces) chocolate chips
1 cup chopped pecans or walnuts (optional)
Chocolate Drizzle (optional)
1/4 cup chocolate chips
1/2 teaspoon oil
1. Preheat oven to 325 degrees F.
2. Measure flour, salt, sugar and brown sugar into a medium bowl.
3. Using a hand-held or stand mixer, beat eggs until foamy. Add in the flour, salt and sugar. Beat in the butter (it is fine if there are small chunks throughout the batter.)
4. Fold in the chocolate chips and nuts with a spatula or wooden spoon.
5. Spoon batter into pie crust and bake for 55-60 minutes. Cool on a wire rack.
6. For the optional drizzle: once the pie is completely cooled, melt the chocolate chips in microwave-safe bowl for 30 seconds. Make sure you remove them before they are completed melted as they will continue to melt as you stir them. (If not melted, continue in 5 second increments, stirring between.) Stir in the oil. Pour into a Ziploc bag, snip a small hole in one corner, and drizzle over the pie once it is completely cooled.