Chocolate Chip Cookie Pie

12 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 9-inch pie crust
• 1 cup chopped pecans
• ¾ cup light brown sugar (lightly packed )
• ½ cup granulated sugar
• ½ cup unsalted butter (melted and cooled )
• 2 large eggs
• 1 tablespoon heavy cream
• 2 teaspoons pure vanilla extract
• 1 ½ cups flour
• 1 cup chocolate chips (plus more to sprinkle on top)

Method

1. Preheat the oven to 400°F/200°C, or for a fan oven 180°C. Roll out the pie crust and transfer it into a 9” pie dish. Trim any excess dough and crimp the edges.
2. Place a circle of parchment paper in the middle of the pie dish and fill with dried beans or pie weights and make sure the weights are evenly distributed around the pie crust.
3. Bake for 15 minutes in the preheated oven. Set on a wire rack to cool and turn the oven down to 350°F/180°C, 160°C fan oven.
4. Meanwhile, toast the chopped pecans in a medium skillet over medium heat until just fragrant, then set aside to cool
5. In a medium bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth.
6. Add the eggs, heavy cream and vanilla extract and whisk until combined.
7. Add the flour and mix until no dry streaks remain.
8. Gently fold in the chocolate chips and toasted pecans.
9. Pour the mixture into the par baked pie crust, then smooth the top with an offset spatula. Sprinkle with additional chocolate chips if desired.
10. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and puffed. Allow to cool for 1 hour before serving warm with vanilla ice cream.