🥧 Chocolate Chip Cookie Pie 🍪
Ingredients
1 (9-inch) unbaked deep-dish pie crust (store-bought frozen, refrigerated, or homemade)
2 large eggs, at room temperature
½ cup (63g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (110g) packed light brown sugar
1 teaspoon pure vanilla extract
¾ cup (170g) unsalted butter, softened
1 cup (175g) semi-sweet chocolate chips
1 cup (115g) chopped pecans or walnuts (optional)
Instructions
Preheat oven to 325°F (163°C). Place the unbaked pie crust in a 9-inch deep-dish pie plate and set aside.
Beat the eggs: In a large mixing bowl, beat the eggs on medium-high speed for 1–2 minutes until pale and slightly foamy.
Add dry and wet ingredients: Beat in the flour, granulated sugar, brown sugar, and vanilla until well combined. Add the softened butter and mix until fully incorporated—scraping the bowl as needed.
Fold in mix-ins: Using a spatula, gently stir in the chocolate chips and nuts (if using). The batter will be thick and cookie-dough-like.
Fill the crust: Spoon the mixture evenly into the pie crust, spreading gently to cover the bottom.
Bake: Place on the center oven rack and bake for 55–60 minutes. The pie is done when the edges are set, the center is slightly jiggly but not liquid, and a knife inserted halfway between the edge and center comes out mostly clean (a few crumbs are fine).
Protect the crust: If the crust browns too quickly, loosely tent the edges with aluminum foil during the last 15 minutes of baking.
Cool and serve: Let the pie cool completely on a wire rack—at least 2 hours—before slicing. This allows the filling to set properly. Serve warm or at room temperature with vanilla ice cream or whipped cream.