We celebrated our 9 year wedding anniversary last week.  Go us!  For the past couple of years I’ve posted some epic monstrosity of a cake to commemorate the occasion.  But not this year.  In all honesty, I’m just too busy.  I’m not one of those perpetually ‘busy’ people who uses that as an excuses for ev-er-y-thing!  But, I did go back to work 2 weeks ago (after a 3 1/2 month maternity leave), so I’m adjusting to that.

Anyway.  When I asked Jon what dessert I should make for our anniversary last week he said “pie.”  To which I’m pretty sure my exact response was, “are you mental?  You don’t even like pie.”  The guy likes apple pie or pumpkin pie, but really only around Thanksgiving.  And let’s be real, he really only likes the pie crust.  Hence my response to his out-of-the-ordinary suggestion.  You know what he absolutely loves though?  Simple chocolate chip cookies.  So, for our anniversary I just made a batch of cookies.  We went to dinner that night and then came home and indulged in cookies.  It was perfect.  But then 3 days later Father’s Day comes along… I needed another dessert he’d love.  Something special, and maybe a bit out of the ordinary.

I’ve seen a ton of food blogs blog about cookie pies, so it’s not some creation I came up with.  However, implementation deserves some credit, ya?!  A cookie pie is essentially a cookie baked in a pie crust.  People have done a million variations of flavors, but I knew I wanted an unpretentious chocolate chip cookie pie.  I did a quick google search, honed in on the recipe I wanted to use, and went to baking.  The process of mixing the cookie ‘dough’ is a bit different than a normal cookie.  You don’t cream the butter and sugar first.  You fluff up the eggs first, and actually add the butter last.  Interesting.  But I rolled with it. The pie takes all of 5 minutes to throw together (or 37 minutes if a toddler is ‘helping’) and then you bake it for about an hour.  Let it cool for the better part of the day, and voila, a scrumptious chocolate chip cookie pie.

 

 

I was thoroughly impressed with this pie, it was exactly what I was hoping for!  The filling is rich and flavorful, so much chocolaty goodness!  It’s gooey, yet it holds it’s shape when you slice it (assuming you let it cool completely).  The second I sliced into the pie I thought, “yep, this is a winner.  For sure going to be a staple dessert in our house now.”   I did use a store-bought crust because like I said earlier, I’ve been busy adjusting to our new rhythm of life and I had to cut corners where I could.    Next time I will make it with my homemade crust.  I can’t even imagine how much more amazing that version will be!

 

 

 

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

Ingredients

    Chocolate Chip Cookie Pie:
  • 1 9 inch deep dish pie shell (unbaked)
  • 2 large eggs
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 1/2 cup chocolate chips (I used semi-sweet)
  • Sweetened whipped cream or ice cream (optional)
  • Chocolate Drizzle:
  • 1/4 cup chocolate chips
  • 2 tsp vegetable oil

Instructions

Preheat oven to 325° F.

Beat eggs in large bowl on high speed until foamy (about 2 minutes). Beat in flour, salt and sugars. Beat in butter. Stir in chocolate chips. Spoon into the unbaked pie shell.

Bake for 55 to 60 minutes, until the top and edges are golden brown. Cool completely on wire rack (this takes a few hours). Serve room temperature with whipped cream or ice cream.

To make the chocolate drizzle, combine the 1/4 cup chocolate chips and vegetable oil in a small bowl. Microwave for about 1 minute, stirring every 20 seconds. Using a spoon, drizzle onto the pie.

* If using a frozen pie shell, thaw it completely before use. Or increase the baking time a few minutes.

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Recipe adapted from Nestle