Nothing can beat a giant, gooey chocolate chip cookie IN a pie. Perfect cookie dough gets baked in a flakey pie crust for the dessert of your dreams.
- 1 unbaked pie crust (here’s my recipe that makes 2 crusts, just save the other half for later or make two)
- 1 cup (2 sticks) butter, melted OR browned and melted (browned gives you move flavor)
- 1 and 1/4 cup Dixie Crystals granulated white sugar
- 3/4 cup Dixie Crystals light brown sugar
- 3 eggs, at room temperature
- 2 tsp. vanilla
- 3/4 tsp. sea salt
- 1 and 1/4 cup flour
- 1 and 1/2 cups chocolate chips
- If you’re browning your butter, start by doing that. Just add butter to a saucepan. Once it bubbles up, smells nutty, and starts to get flecks of brown, remove it from the heat and let it cool a bit while you measure everything out.
- Add the white and brown sugar to a large bowl and add the butter. Cream together for about 30 seconds before adding the eggs.
- Mix in the eggs well and then add the vanilla and sea salt. Then, fold in the flour until everything is combined. This should more resemble thick cake batter than cookie dough, so if you feel like it’s too runny for a cookie, you did it correctly!
- Then, fold in the chocolate chips. You may want to save a few for sprinkling on top of the pie to get nice and melty on the top.
- If you haven’t already, roll our your pie dough and place it in a pie plate. Then, pour the filling into the pie plate.
- Slide it in the oven and bake for about 50 minutes, or until the top is golden brown. When nudged, the filling shouldn’t juggle too much.
- Remove the pie from the oven and cool for a least an hour or so before serving. Best served with vanilla ice cream and a glass of cold milk.