Chocolate Chip Cookie Pie

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.

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5 Responses to “French Macarons – Chocolate with Espresso Buttercream”

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    1
    beantownbaker — March 30, 2011 at 5:25 pm

    If you ever want to try them, we could make a baking date out of it. There are plenty of variations of flavor combinations to be tried.

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    2
    beantownbaker — March 30, 2011 at 5:25 pm

    Oh great tip. I stored mine at room temperature.

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    3
    beantownbaker — March 30, 2011 at 5:26 pm

    Let us know how they turn out for you.

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    4
    beantownbaker — March 30, 2011 at 5:27 pm

    I know what you mean about beginners luck. I might be apprehensive to try them again since our first shot was so successful.

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    5
    beantownbaker — March 30, 2011 at 5:27 pm

    Isn’t it so fun baking with other bloggers?

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