Chocolate Chip Cookie Pie

Submitted by ratherbeswimmin

"Heaven"

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (9 inch) basic flaky pie shells, refrigerated

• Filling

• 1⁄2 cup unsweetened butter, softened
• 1 cup firmly packed light brown sugar
• 1⁄2 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1⁄2 cup cake flour, sifted
• 1⁄4 teaspoon salt
• 1⁄4 cup whole milk or 1/4 cup light cream
• 1 cup semi-sweet chocolate chips
• 1⁄2 cup coarsely chopped walnuts or 1/2 cup pecans

directions

1. **Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
2. Preheat oven to 350°.
3. Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in the vanilla; add the flour and salt and blend until evenly mixed.
6. Blend in the milk; don’t be concerned if the filling looks a little curdled.
7. Stir in the chocolate chips and walnuts.
8. Pour filling into chilled pie shell, smooth the top.
9. Place pie on center oven rack; bake about 1 hour, rotating the pie 180° halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
10. When done, the top of the pie will be a dark golden brown; that is fine—it doesn’t mean the pie is overbaked.
11. Give the pie a slight nudge; the filling should not move in waves, even at the center.
12. Transfer pie to a wire rack; let cool.
13. Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.