Gooey Chocolate Chip Cookie Pie
Packed full of chocolate, walnuts, and butter that bakes into the crust making it ultra flaky with a gooey luscious filling.
Ingredients
Filling
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup pure cane sugar
- 1/2 cup pure cane dark brown sugar
- 1 cup melted butter, cooled
- 1 cup milk chocolate or semi sweet chocolate chips
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla
- 1 unbaked 9-inch pie shell
Pie Crust for one 9-inch single crust
- 1 cup flour
- 1/2 cup vegetable shortening
- 1 tablespoon sugar
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold water
Instructions
Pie Crust
- Mix all dry ingredients together. With a large fork cut in the shortening until crumbly.
- Pour in cold water all at once and give it 3 to 4 good stirs to form a dough ball.
- On a heavily floured surface roll out dough and place in 9-inch pie plate. Set aside for filling.
Filling and Baking
- Preheat oven to 325 degrees.
- Melt butter in microwave safe covered glass bowl for 1 minute, remove, give it stir, and let sit at room temp to finish melting as it cools.
- In a large bowl, beat eggs by hand with a whisk until full yolks & whites are fully incorporated. Add the vanilla and stir in flour and sugars.
- Carefully and slowly blend in cooled melted butter with a whisk, don't go too fast or it will splash out.
- Stir in chocolate chips and nuts, and pour into the unbaked pie shell.
- Place a rimmed baking sheet on the oven rack below the pie as it is baking. Butter will sometimes bubble out towards the end of baking time and what a mess it will make in your oven.
- Bake 1 hour. Let cool about 30 min to 1 hour before serving. Best served warm.