October 3, 2011

Chocolate Chip Cookie Pie

Traditional Cakes & Pies

20 mins.

40 minutes

“It’s time to combine two all-time favorite desserts! Enjoy a chocolate chip cookie filling baked in a flaky piecrust.”

1
Preheat oven to 375°F. Place the piecrust in a 9-inch pie plate. Flute the edges of the piecrust.
2
Place the eggs in a medium bowl. Beat with an electric mixer set on medium speed for 1 minute. Add the sweetened condensed milk, butter and vanilla. Beat until smooth, about 1 minute. Stir in the walnuts and 1/2 cup chocolate chips. Pour into the piecrust in the pie plate.
3
Cover the edge of the crust with strips of foil to prevent overbrowning. Bake for 20 minutes. Remove the foil strips. Bake until a knife inserted in the center comes out clean and the crust is golden brown, 20–25 minutes longer. Cool completely on a wire rack.
4
Place the remaining chocolate chips and the shortening in a small microwave-safe bowl. Microwave on HIGH until melted, about 30 seconds. Stir. Drizzle the melted chocolate over the pie. Let stand until the chocolate is set. Cut into wedges to serve.

To really put this dessert over the top, add a scoop of vanilla ice cream on the side when serving.

This cookie pie is a fun treat for the family after a meal of grilled chicken salad and fresh fruit.