Gooey Chocolate Chip Cookie Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 unbaked 9-inch pie crust (store-bought or homemade)
→ Filling
02 -
1/2 cup unsalted butter, melted and slightly cooled
03 -
1/3 cup granulated sugar
04 -
1/2 cup brown sugar, packed
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/2 cup all-purpose flour
08 -
1/4 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup chopped walnuts or pecans (optional)
# Instructions:
01 -
Preheat your oven to 325°F. Place the pie crust in a 9-inch pie dish, crimp the edges, and set aside. (PAR-BAKE the crust if using ceramic pan).
02 -
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
03 -
In a separate bowl, whisk together the flour, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined.
04 -
Gently stir in the chocolate chips and nuts (if using).
05 -
Pour the filling into the prepared pie crust, spreading it evenly. Bake in the preheated oven for 60 minutes, or until the top is golden brown, the sides are set, and the middle is slightly jiggly.
06 -
Allow the pie to cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream and a drizzle of chocolate sauce!
# Notes:
01 -
For metal pans, parbaking is optional but recommended for crispier crust
02 -
For ceramic pans, parbaking is necessary for even cooking
03 -
Pie is done when toothpick inserted between center and edge comes out mostly clean