Chocolate Chip Cookie Pie

The pie is rich, decadent, and the filling tastes like the center of an underbaked and extremely chocolaty chocolate chip cookie. Gooey perfection. It�s an easy recipe and I used frozen pie crust to keep it even easier. It�s an unconventional batter in that you add eggs, flour, sugars, beat everything together, and then add the butter, but not with this recipe. I used 1 1/4 cups of chocolate chips and the pie is incredibly rich and ultra chocolaty. The chips sunk to the bottom forming a chocolate layer. You could scale the chips back to 1 cup if you�re not as big of a chocolate fiend. I added hot fudge at the end to conceal a slightly cracked top but it�s optional.

INGREDIENTS:

• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt, or to taste
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 to 1 1/4 cups semi-sweet chocolate chips
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or subsitute with your favorite homemade buttery pie crust)
• about 1/3 cup hot fudge (homemade or storebought), optional for drizzling

DIRECTIONS:

1. Preheat oven to 325F.
2. To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
3. Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
4. Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
5. Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
6. Turn batter out into pie pie shell, smoothing the top lightly  with a spatula.
7. visit: Chocolate Chip Cookie Pie @ averiecooks.com For Recipe Instructions.

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