Prep 10 mins
Cook 40 mins
This crustless chocolate chip pie is like a big, super-thick chocolate chip cookie. It is great served with scoops of vanilla or butter pecan ice cream....and if you want to truly indulge, top the ice cream with some hot fudge!
- Preheat the oven to 350 degrees. Lightly spray the pie plate with cooking spray.
- Combine flour, baking powder, salt and brown sugar in a medium bowl. Add the butter, eggs, and vanilla; Stir well. Stir in the chocolate morsels and nuts. Spoon into a greased 9-inch pieplate.
- Bake at 350 for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
We have really enjoyed this pie! And it was easy! I followed the recipe as written (including pecans), and was rewarded with a wonderfully yummy, densely rich pie. This was cut into smaller pieces (12) as it is really rich, and that was a great serving size...Thanks so much for sharing, breezermom! I'll definitely be making this again!
This was a big hit with my family and I got a couple of requests to share the recipe.. I followed the recipe exactly, using about 3/4 of the bag of chips because there really were enough at that point, and leaving out the nuts. I baked for the minimum amount of time in a deep dish glass pie pan, and it was a little more well done at the edges than I would have preferred. Next time I would check it 5 minutes earlier. Some ate it plain, some topped it with Cool Whip.
I ended up adding a little bit more butter to this to make the mixture moist. I used Splenda instead of regular sugar. It turned out just perfect. I took it out of the oven , let it stand and cool for a few minutes and sliced it and topped it with vanilla ice cream. Oh so good! Thanks for the great recipe.