I don’t know why, but about two weeks ago, I had a craving – I mean, a serious “must-have-soon-or-death-is-imminent” craving.  It was for chocolate chip cookie pie.  The even stranger thing is that my mom only made it once … maybe twice.  But, you know how you suddenly have a memory of something and you just WANT.  IT.  NOW.

That was me with this pie.

It sounds like it should be heavy and, frankly, kind of gooey like a large slightly undercooked cookie, but it isn’t.  It’s gorgeous and light – the perfect partner for a cold scoop of ice cream!  I supposed you could substitute toasted walnuts for the toasted pecans if you have to, but, to me, crunchy toasted pecans add just the right texture.

Chocolate Chip Cookie Pie

  • 6 oz. butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • pinch salt
  • 1 tsp. vanilla extract
  • 1 cup dark chocolate chunks
  • 1 cup toasted pecans, chopped
  • 1/2 cup all-purpose flour
  • 1 ready-made pie crust (sorry, but sometimes I can’t be bothered)

Preheat the oven to 325 F and prepare your pie pan with the crust, then pop into the freezer.

In the bowl of standing mixer, cream the butter with the sugars until light and fluffy.  Turn the speed down to medium and add the eggs one at a time.  Add the salt and vanilla extract, then the chocolate chips and pecans, mixing until half-way incorporated.  Remove from the standing mixer and add the flour, stirring in by hand until just incorporated.  Pour into the pie tin and bake 50-55 minutes.  Cool then serve … with ice cream!

(note:  The picture above was a pie without pecans as I brought it to work and am sensitive to people who have nut allergies.   When you add the pecans, the pie bakes a little higher and the chocolate doesn’t create a solid layer on the bottom.)

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