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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4 Responses to “Marbled Chocolate Chip Bundt”

  1. #
    1
    Sues — April 12, 2013 at 6:41 am

    I’ve never used my bundt pan and I think I need to change that! 🙂

    • beantownbaker — April 12th, 2013 @ 8:22 am

      That definitely needs to change. I love a good bundt. They’re less fussy than a regular cake.

  2. #
    2
    Yii-Huei — May 3, 2013 at 3:02 am

    Yum, this cake looks beautiful! I love the swirls, and that you used a bundt pan 🙂

    • beantownbaker — June 10th, 2013 @ 1:01 pm

      Aren’t bundt pans the best!

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