Gooey Chocolate Chip Cookie Pie
Alright, allow me to tell you about this Gooey Chocolate Chip Cookie Pie—think of it as a giant cookie, but better because it’s in a pie setup. You get that soft, gooey inside with all the melty chocolate chips and crunchy walnuts in every tidbit. It’s basically a warm hug in dessert form. And let’s be unpretentious, who wouldn’t want to crown that off with a scoop of ice cream or a hefty dollop of whipped cream? This pie is dangerously exemplary. Once you try it, you might just find yourself making reasons to bake it all the time!
1 Servings
Ingredients
- 1 unbaked 9-inch pie shell
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 c all-purpose flour
- 1/4 tsp salt
- 1/2 c granulated sugar
- 1/2 c packed brown sugar
- 3/4 c 1 1/2 sticks unsalted butter, softened
- 1 c semi-sweet chocolate chips
- 1 c chopped walnuts
For serving:
- Whipped cream and/or vanilla ice cream totally optional but highly recommended
Instructions
- First things first, set your oven to 325°F and let it preheat.
- In a large bowl, crack in your eggs and pour in the vanilla. Grab your electric mixer and beat on high until the mixture gets nice and foamy.
- Next up, toss in the flour, salt, white sugar, and brown sugar. Mix it all together until everything’s fully combined. Then, add the softened butter and mix again until smooth and creamy.
- Now for the fun part! Stir in the chocolate chips and chopped walnuts, then scoop that delicious mixture into your unbaked pie shell.
- Pop the tart into the oven for about 55-60 minutes. To check if it’s done, stick a toothpick or knife halfway between the center and the edge—it should come out mostly clean, but the center will still be wonderfully gooey.
- Let it cool for about 15 minutes on a wire rack, then dig in while it’s still warm! And don’t forget to serve it up with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy. Enjoy!
Notes
Want to make this pie gluten-free? No problem! Just swap out the all-purpose flour with a good gluten-free flour blend. Make sure it’s one that includes xanthan gum for structure, so your pie turns out just as gooey and delicious as the original. And, of course, double-check your chocolate chips and pie crust to ensure they’re gluten-free. Simple swaps, same indulgent, gooey goodness!