Chocolate Chip Cookie Pie

For 8 Slices (9.5-inch pie), Chocolate Chip Cookie Pie keeps the list centered on single pie crust, eggs and all-purpose flour. Set aside about 60 minutes.

• Yield 8 Slices (9.5-inch pie)
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

• 1 single pie crust (to fit a 9-inch pie plate)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup salted butter, softened to room temperature
• 1 to 1 1/2 cups semisweet chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat the oven to 325 degrees F.
2. Roll out the pie crust to 12 inches and place in a 9-inch pie plate. Trim and flute the edges. Refrigerate or freeze while making the filling.
3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color to a pale yellow.
4. Add the vanilla, flour, granulated sugar, brown sugar, and salt. Mix until well-combined.
5. Add the softened butter and mix until combined.
6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
7. Spread the batter evenly in the prepared pie crust.
8. Bake for 55-60 minutes until the crust and top of the pie are golden. The middle of the pie may still be soft and gooey, but the edges should be set.
9. Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with ice cream.

Let the center settle before you cut it, or the slices will slump.