This pie may not seem like too much but don’t be fooled by the looks. It has a rich, soft, gooey chocolate chip cookie filling with either a buttery flaky crust or a sweet graham cracker crust. Top it off with ice cream and hot fudge sauce if you dare!
Ingredients:
- 1 unbaked pie shell (to fit a 9.5-inch deep dish pie plate) or homemade here and here. I like to make it with this graham cracker crust
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened
- 1 to 1 1/2 cups semisweet chocolate chips
- 1 cup chopped pecans or walnuts (optional)
- Hot fudge sauce and ice cream for serving
Directions:
Preheat the oven to 325 degrees F.
Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made. If using a graham cracker crust pre bake the crust, then add the filling and bake.
For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).
Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.
Add the softened butter and mix until combined.
Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
Spread the batter evenly in the prepared pie crust.
Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It’s ok for the pie to still be slightly gooey in the center.
Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with scoop of ice cream and a drizzle of hot fudge sauce, if you dare.
