Chocolate Chip Cookie Pie

Chocolate chip cookie pie

How was your Thanksgiving?? Ours was busy, but very nice. So who’s done either Black Friday or Cyber Monday shopping? I tend to sit out Black Friday, but I did indulge in a little Cyber Monday spending this year. Specifically, I updated my camera!! Yea! I researched carefully, picked out the one I wanted, and waited until midnight last night, only to find out the particular camera bundle I wanted isn’t going on sale. So I could’ve bought it last week for the exact same price and had it in my hands by now. Oh well, what can you do, right?

making chocolate chip cookie pie

chocolate chip cookie pie, unbaked

In the meantime, I’m scurrying to share some recipes of food pics taken with the old camera, just to get them “out of the way” so to speak, and not mix the newer, better pics with the older pics that are sure to be less appealing by comparison. I’d rather not have a newcomer stop by the blog and go, “Geez, her pictures were good yesterday. Yikes!”

Chocolate Chip Cookie Pie

So this is one such recipe. It’s kind of amazing. Matt inhaled two slices. In a row. And it’s such a creative, yet so simple idea. You take chocolate chip cookie dough and slap it in a pie crust and then bake it off! Why didn’t I think of that?? It isn’t entirely necessary, but you could always serve this with whipped cream or a scoop of vanilla ice cream alongside. But, it’s quite enjoyable on its own!

chocolate chip cookie pie

{One year ago: Mole Poblano with Chicken Thighs}

Source: adapted from Bakerella

1 unbaked 9-inch (4-cup volume) deep-dish pie shell (as usual, I used a half recipe of this pie crust)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans

Preheat the oven to 325 degrees F.
Cream together the butter and sugar in a large bowl until fluffy. Beat in the eggs, one at a time until thoroughly combined.
Beat in flour, granulated sugar and brown sugar until just combined. Stir in the chocolate chips and nuts. Spoon the batter into the pie shell. Smooth the batter into an even layer.
Bake for 55-60 minutes. Cool lightly on a wire rack. Serve warm.

2 responses to “Chocolate Chip Cookie Pie

  1. Julie,
    (waving hands) My blog! Mine’s the one with decent photos mixed up with blurry poorly-lit too tight photos! Although it’s not the camera’s fault in my case, it’s a case of photos taken pre and post my 30 Days to Better Food Photorgraphy Challenge last spring, and since I try and post seasonally, if I was baking with the last of the butternuts in March I wasn’t going to share the recipe until fall.
    This pie? Looks yummy to me, regardless of the camera. Reminds me of one I’ve eaten in the past, and makes me hungry. Thanks!

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