CHOCOLATE CHIP COOKIE PIE

Hello.

This is a chocolate chip cookie pie.

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Do you ever have one of those days that’s not really a bad day, it’s a just-fine-day, but it’s just so darn busy/all-over-the-place that you’re like “I NEED A DRINK,”?? Yeah, today was one of those days. After so many hours of being here-there-and-everywhere, you just need to rush home, sip on some whiskey and let your brain chill out. That, however, is not the reason I made this cookie pie. It just happens to be a fabulous leftover that makes my whiskey-sippin’, brain-chillin’, How I Met Your Mother-watching evening that much better.

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It all started when I was cleaning out our bookcase this weekend. Do you have an Ikea Expedit bookcase? Of course you do, because apparently the entire world does. Our Expedit tends to be a major workhorse with each and every cubby chock full of stuff (mostly cookbooks, lots of magazines, random design books, and blog props) but those things tend to look better when they’re clean and organized! Time to reevaluate what we have—what we want to keep vs sell vs donate. As I was cruising through our random assortment of cookbooks we just happened to acquire, I flipped through the pages of one book and passed this recipe—Chocolate Chunk Cookie Pie. Nothing else in the book enticed me at the time so I tore that page out and tossed the book aside to give away (I know, I know, that’s probably terrible but whatever). That pie, however, was quickly escalating to MUST EAT NOW status. That was on Sunday.

I made the pie Monday night. George’s parents were coming into town for a conference and they’d be over for dinner Tuesday night. Do I hear an opportunity for dessert knocking? This seemed like an easy and delicious recipe, so…why not?

Smart decision. It’s fabulous. George gave it a very emphatic “Oh my God.” It’s as delicious as a chocolate chip cookie, but ooey-gooier and who wouldn’t want that?? And yes, it’s totally easy.  I’ll give you some quick notes on what I did, why I did it, and get to this recipe before I ramble on any longer.

PS: This is the book: Favorite Brand Name Baking. And you will be happy to know that I have decided to keep it…a least a little while longer. 🙂

 MLsNotes-420px

The original recipe calls for a refrigerated pie crust. I didn't love that idea; for some reason it didn't seem to mesh well in my head. Instead, I went the route of an Oreo pie crust. Mine is homemade because I had Oreo pieces I should use (a bag of these from GFS). If you want to use store-bought, knock yourself out.
The recipe needs salt. The original doesn't have any, and I added 1/4 teaspoon, being careful not to add too much since this was my first time making it. Guess what. It needs more. Anywhere from 1/2 tsp to maybe even a whole 1 tsp would be acceptable, depending on your salty chocolate chip cookie preference.
I used a springform pan because I like how it releases the pie cleanly, and I don't have to dig into a pie pan. There's no necessity for this, other than preference.
I don't use springform pans all that often, so I conveniently forget how they can drip and ooze things like butter. Do yourself a favor and prevent a smoky oven by putting a cookie sheet under your pan if you do indeed use a springform (or even tart) structure.
Sprinkles. I can't resist the urge to use sprinkles. They're cute and fun, and that's really the only explanation I have. Because obviously.

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: : : PIE CRUST : : :
Note, I used a 9.5″ springform pan
• 3 cups ground-up, crushed-to-a-pulp Oreos. Since I already had the pieces, I don’t know how many whole Oreos this requires.
• 1/3 cup melted butter

1. In a large bowl, combine crushed Oreos and melted butter thoroughly.

2. In pie pan/springform pan/tart pan, press mixture tightly to the bottom and sides of pan. If using a taller pan (like a springform), don’t worry about making it all the way up the sides. A partial side crust is totally fine.

3. No need to pre-bake. Nice, right?

 

: : : CHOCOLATE CHIP COOKIE PIE FILLING : : :
Adapted from Favorite Brand Name Baking
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/2 tsp salt, at least
• 1/2-1 cup bittersweet chocolate, chopped (amount depends on your preference)
• 1/4 cup rainbow sprinkles (optional)
• 1/2 cup chopped pecans or walnuts (totally optional)

1. Heat oven to 325°. Mix flour and salt in a small bowl, and whisk to sift.

2. In the bowl of a stand mixer or in a large bowl with a hand-held electric mixer, beat the butter and sugars until fluffy (about 4 minutes).  Add vanilla and eggs; beat well.

3. Slowly add the flour and salt mixture, beating until incorporated. Gently stir in chopped chocolate and rainbow sprinkles/nuts if using.

4. Pour mixture into pie crust and pop into the oven. If using a springform or tart pan, make sure to place a cookie sheet underneath it.

5. Bake for 45-60 minutes, but please be vigilant in checking on the pie. The original recipe said to bake for 65-70 minutes, but my pie took about 45-50 minutes to bake. Not all ovens are created equal, and not all ovens are accurate in their temperatures. The pie is finished when a toothpick or cake tester is inserted in the center and comes out clean. Be careful not to over-bake, as that will prevent the pie from being ooey gooey!

6. Remove from oven. Cool on a wire rack. Dig the heck in.

I will also mention that this pie tastes waaaay better warm. I’m a huge proponent of warm baked goods. If you’re eating leftover pieces, then pop them in the microwave for a few seconds. Trust me. It’s worth it.

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