Chewy, gooey, warm chocolate chip cookies have got to be one of the best comfort foods in the world! This Chocolate Chip Cookie Pie is going to melt your heart. One picture is worth a thousand words. One bite is worth even more. Enough said.
I use Pillsbury Ready Crust, which can be found in the refrigerated section of your grocery store. I like using this crust because you can put it in your own pie dish, throw a little flour on your nose and in your hair and everyone will think you made your own. 😉
You can experiment by changing up the chocolate chips for variation. This time, I had about 1/2 c. salted caramel chips, so I substituted those for 1/2 c of chocolate chips and used some semi-sweet chocolate chunks for variation. Butterscotch, white chocolate, milk chocolate or peanut butter chips can also be substituted.
This is best served warm with a scoop of vanilla ice cream. But you’ll want to wait 10- 15 min before cutting it so that the pieces don’t fall apart. Don’t worry….it will still be a little gooey.
I think my new son-in-law said it best when he said, “Eating something THIS good has GOT to be a sin!”
| Prep Time | 15 min |
| Cook Time | 40 min |
| Servings |
slices
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- 1 pie crust
- 2 eggs slightly beaten
- ¾ c light brown sugar
- ½ c flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. vanilla
- 1¼ c. semi sweet chocolate chips
- ¾ c chopped pecans optional
Ingredients
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- Preheat oven to 350*.
- Bake pie crust for 10-12 min.
- While pie crust is baking, beat eggs. Add sugar, flour, baking powder, salt and vanilla and beat until smooth.
- Stir in chocolate chips and nuts.
- Pour into pie crust.
- Bake 25-30 min or until lightly browned.
- Cool at least 15 min before slicing and serving.
Best served warm with ice cream or milk.
This recipe is also great using more than one variety of baking chips, such as salted caramel, butterscotch, peanut butter, milk chocolate, or white chocolate. Use 3/4 c of one and 1/2 c of the other variety.
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