A giant cookie baked in a frozen pre-made deep dish pie crust, what’s not to love?
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Ingredients
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup white sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter softened
- 1 1/4 cups semi sweet chocolate chips
- 1 9 inch deep dish pie shell unbaked and thawed to room temperature
- hot fudge sauce for garnish, optional
Ingredients
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Instructions
- Preheat oven to 325F.
- In a stand mixer, affix the paddle attachment, and then add the eggs to the mixing bowl and beat on medium-high speed until foamy.
- Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
- Add the chocolate chips and beat on low speed until just incorporated, about 1 minute. (See Notes)
- Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
- Place pie on a baking sheet (in case of any overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. (See Stacy's Notes below for how long I baked it!)
- Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
- Before serving, you can drizzle with chocolate sauce or hot fudge sauce. Or, you could serve with ice cream or whipped topping.
- Pie will keep airtight at room temp for up to 5 days.
Recipe Notes
Stacy's Notes: I basically made this as written, from a pin I had pinned at Pinterest. I did let the frozen pie shell thaw to room temperature, and I added my chocolate chips by hand (I never like to beat them in with a hand mixer much less a stand mixer). The original recipe calls for baking 50-52 minutes, but I ended up baking mine about 55 minutes (I didn't want it gooey, as I was taking it somewhere and wanted it to cut cleanly).
We liked ours drizzled with warmed chocolate or hot fudge sauce, but I bet it's equally as good a la mode, with ice cream on top!
Enjoy!
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