Chocolate Chip Cookie Pie |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Heaven Ingredients:
1 (9 inch) basic flaky pie shells, refrigerated |
1/2 cup unsweetened butter, softened |
1 cup firmly packed light brown sugar |
1/2 cup sugar |
3 large eggs, at room temperature |
1 teaspoon vanilla extract |
1/2 cup cake flour, sifted |
1/4 teaspoon salt |
1/4 cup whole milk or 1/4 cup light cream |
1 cup semi-sweet chocolate chips |
1/2 cup coarsely chopped walnuts or 1/2 cup pecans |
Directions:
1. **Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
2. Preheat oven to 350°.
3. Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in the vanilla; add the flour and salt and blend until evenly mixed.
6. Blend in the milk; don’t be concerned if the filling looks a little curdled.
7. Stir in the chocolate chips and walnuts.
8. Pour filling into chilled pie shell, smooth the top.
9. Place pie on center oven rack; bake about 1 hour, rotating the pie 180° halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
10. When done, the top of the pie will be a dark golden brown; that is fine—it doesn’t mean the pie is overbaked.
11. Give the pie a slight nudge; the filling should not move in waves, even at the center.
12. Transfer pie to a wire rack; let cool.
13. Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.
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