Chocolate Chip Cookie Pie

Tuesday, November 18, 2008

The second pie for my pie competition is the Chocolate Chip Cookie Pie. I saw this in Bakerella’s blog a while ago and new I needed to make it. I was shooting for best combination (pie + ice cream) with this one. Who can resist warm chocolate chip gooeyness plus vanilla bean ice cream?!?

Chocolate Chip Cookie Pie – as seen on Bakerella
1 unbaked 9-inch (4-cup volume) deep-dish pie shell – I used this recipe
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.

Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar and brown sugar. Beat in butter.

Stir in morsels and nuts and spoon into pie shell.

Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Dessert, Pies and Tarts

5 comments »

3 Responses to “Alton Brown’s “The Puffy””

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1

Joelen — April 30, 2009 at 2:12 pm

I’m like you in that I prefer the chewy too! Regardless, these look wonderful!
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2

Mermaid Sweets — April 30, 2009 at 3:54 pm

I have been meaning to try the chewey and do the refrigeration trick, these sound good too!
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3

h2babe — May 1, 2009 at 4:17 pm

I like my cookies chewy too! But these look yummy. My husband though loves all cookies…;-)