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Friday, March 25, 2011

Chocolate Chip Cookie Pie

1 unbaked 9 inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. kosher salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 oz.) semi-sweet chocolate morsels
1 cup chopped, toasted pecans

Preheat oven to 325 degrees F.  In a large mixing bowl, whip eggs until foamy, approx. 1 minute, using an electric mixer.  Beat in flour, salt, and sugars; beat in butter.  Using a spatula, fold in morsels and pecans; spoon filling into pie shell.  Bake on center rack for 30 minutes, then reduce heat to 300 degrees F. and bake an additional 20-25 minutes.  After removing from the oven, use additional chocolate chips to spell OH MY on the center of your pie. Cool on wire rack.  Serve warm, topped with ice cream. 

Filling for a 10 inch Pie:
3 large eggs 
3/4 cup all-purpose flour
3/4 tsp. kosher salt
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/2 cups semi-sweet chocolate morsels
1 1/2 cups chopped, toasted pecans

Mix as above and pour into 10 inch unbaked pie crust. May need to adjust baking time slightly.