A friend of mine (over at A Little Bit Crunchy, A Little Bit Rock ‘n Roll) made this yummy chocolate chip pie. I’ve made it several times now. It’s a favorite! Be sure to see her blog for pictures!
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Chocolate Chip Cookie Pie
1 unbaked pie shell (*see no-roll pie crust below)
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)
Preheat the oven to 325 degrees F.
Beat the eggs, on high, until foamy. Beat in the flour and then both sugars. Beat in the butter. (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.) Stir in the chocolate chips and nuts. Spoon into the pie crust and bake for 55-60 minutes. Cool on a wire rack.
For the topping:
Melt 1/4 cup chocolate chips. Add about a 1/2 teaspoon oil. Stir and pour into a zipper bag. Cut off a tiny corner and drizzle over the pie.
Serve with vanilla ice cream or whipped cream.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk.
Whisk the flour, salt and sugar together in a bowl. Measure the oil, add the milk and whisk. Pour the oil/milk mixture over the flour mixture. Stir with a fork until it is completely mixed together and the flour is damp. Press the dough evenly over the bottom of the pan, then up the sides and a little bit up the rim.
Now for this recipe you want to use it as an unbaked crust. Pour your batter right into this crust.
If you need this crust for a different recipe that calls for a baked crust, simply prick the crust several times with a fork and bake in a preheated 425 degree F oven for 12-15 minutes. Cool and fill as desired.
To use this for a savory dish, just eliminate the sugar.