Chocolate Chip Cookie Pie
Notes:
This pie is really great served warm with vanilla ice cream and hot fudge or caramel sauce.
The pie can be sprinkled with additional chocolate chips before baking, if desired.
The pie keeps well at room temperature, covered well, for up to three days. It can also be frozen for up to three months.
I used salted butter, but unsalted works as well.
Ingredients:
1 unbaked 9-inch pie crust
½ cup butter, melted
½ cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups all-purpose flour
1 ½ cups semi-sweet chocolate chips
Directions:
Preheat oven to 425F.
Prepare the pie crust by placing in a pie plate and crimp/flute the edges; set aside.
In a large bowl, use an electric mixer to beat together the melted butter, brown sugar, and granulated sugar until smooth.
Add in the egg, vanilla, baking soda, and salt; mix well.
Stir in the all-purpose flour until combined. Fold in the semi-sweet chocolate chips.
Scoop the cookie dough into the prepared pie crust and use a spatula or spoon to smooth the dough out evenly.
Bake at 425F for 10 minutes, then reduce the heat to 350F and bake for 25 minutes until the cookie is golden brown on top.
Remove the pie from the oven and cool for at least 15 minutes before slicing.
Makes 8 servings
