Have you ever seen those huge cookies at the mall? That greetings are written on? Take that idea, but make it fatter and softer, and yummier (because of the better ingredients you’ll use at home) and put it into a piecrust. There are plenty of recipes for this dessert (sometime called Toll House Pie) floating around on the web. Over the years I’ve looked at, and tried, many of them. I have growing boys, and despite the varied and creative array of pies that I bake, this is their favorite. I’ve tweaked the amount of sugar and chocolate chips, and left out the nuts (which they don’t like) and have come up with this version. The recipe can be doubled, and it freezes well. If you don’t have teenage boys about, you might have enough to put aside for another day.
Chocolate Chip Cookie Pie
1 piecrust for a 9-inch pie (see master recipe here)
1 1/2 sticks unsalted butter (6 ounces), at room temperature
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup chocolate chips
1. Put the piecrust into a 9-inch shallow pie plate (this is the regularly-sized plate, not a deep dish.) Set it into the freezer while preparing the pie filling (freezing helps to keep the pie crust from becoming soggy when baked.) Preheat the oven to 325 degrees F.
2. Beat the butter and sugars until fluffy. I use a stand mixer, but this can be done with a hand-held mixer, or even energetically by hand. Beat in the eggs and vanilla until smooth.
3. Beat in the flour until well-combined.
4. Stir in the chips. Do this by hand, or, if you have a stand mixer, on the lowest setting.
5. Spread the filling into the piecrust and place the pie on the center rack of the oven. After 45 minutes, check the pie. When done, it will feel springy in the center and the crust will be lightly browned. It might take up to one hour to bake, depending on the pie plate and your oven.
This is very good with vanilla ice cream.
