Friday, February 18, 2011
Chocolate Chip Cookie Pie
When I first came across this recipe, it kind of blew my mind. I like cookies, and I like pie, but I have to say it had never occurred to me to make a cookie pie. Since I don’t think you can (almost) ever have too much of a good thing, the prospect of taking a pie crust and filling it with cookie dough seemed to be a special kind of genius.
I made this Chocolate Chip Cookie Pie for our Valentine’s Day dessert, and let me tell you, it lived up to my expectations. Plus it got me thinking – what else would be tasty baked up in a pie shell? Frosted cake pie? Brownie pie? The fattening, delicious possibilities are endless.
But I digress. This pie is a dream for several reasons. First, it comes together in a snap and requires no fancy equipment. Since my burnt hand isn’t quite healed yet, I used my stand mixer to help me out. The cookie dough itself is made a little differently than traditional cookie dough, which results in a softer, fluffier dough that is easy to scoop into a pie crust. (You can go all out and make a homemade crust or go the quick and easy version and pick one up at the store.)
Another reason this pie rocks is that it is equally good served warm (not hot) or at room temperature. When it is warm, the chocolate chips are all melty and the filling is enticingly gooey.
When the pie cools to room temperature, the filling sets up a bit more and the chocolate solidifies. Served this way I think you get a little bit more of the cookie essence. No matter the temp, this pie is rich, so small slices are a must – especially if you decide to top them off with scoops of vanilla ice cream or dollops of whipped cream.
One Year Ago: Roasted Beet Risotto
Chocolate Chip Cookie Pie
Adapted from Our Best Bites
1 unbaked 9-inch pie crust, homemade or store-bought *
2 large eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
Large pinch of salt (omit if using salted butter)
1 cup semi-sweet or bittersweet chocolate chips
1 cup pecans, chopped (optional)
* I used an organic frozen crust that was already in a disposable pie plate. I did not defrost the crust prior to using it.
Preheat oven to 325 degrees.
Beat the eggs in the bowl of a stand mixer (or use a large bowl and a hand mixer) on high speed until they are light and foamy.
Reduce the mixer speed to medium and beat in the flour and sugars. Add the butter and salt and beat until everything is combined.
Stir in the chocolate chips and pecans.
Scoop the dough into the pie shell and smooth the top of the dough.
Bake the pie for 55 to 60 minutes, or until a knife inserted halfway between the center and the edge of the pie comes out clean.
Cool the pie on a wire rack until just warm or room temperature.
Serves at least 8.