A chocolate chip cookie pie that's loaded with chocolate and nuts! It's so simple to make, with a delightfully crispy top. And a gooey, buttery cookie in pie form is always a crowd-pleaser. Makes 1 (9-inch) pie.
Author: Mandy Jackson
1/2cuppacked brown sugar
3/4cupunsalted butter, softened
1cupsemi sweet chocolate chips
1cupchopped walnuts or pecans(optional); see note
For topping: whipped cream or ice cream
Preheat oven to 325 degrees. Arrange pie crust in a 9-inch pie pan, pressing into the sides and fluting the edges.In a stand mixer fitted with the whisk attachment, beat eggs on high speed for 1-2 minutes, until frothy and well combined. Add in the flour, both sugars, and salt and mix to combine. Beat in the butter. Stir in the chocolate chips and chopped nuts. Transfer to the prepared pie crust and smooth out the top using a spatula. Bake 60-70 minutes, until the top browns and the edges are set. The middle will still have a slight wobble to it - it will set up as it cools. Don't overbake!Cool on a wire rack and transfer to fridge. Serve cold, at room temperature, or warmed up topped with whipped cream and/or ice cream.
Omit the nuts if you'd like. The pie will be less deep, but still delicious. You can add an additional 1/2 cup of chocolate chips to make up for some of the lost volume, but it's not necessary.Baked pie will keep in the fridge for up to a week.