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 “New favorite chocolate chip cookie recipe”

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    1
    Martha — September 29, 2007 at 1:44 am

    I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!

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    2
    Bronwyn — July 11, 2008 at 5:51 pm

    Hi,
    I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!

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    3
    Haley — December 21, 2008 at 10:08 pm

    So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…

    That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!

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    4
    Jen — December 22, 2008 at 9:07 pm

    That’s funny Haley. Good luck if you make them again.

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