Ingredients: |
Ingredients: 1 unbaked 9-inch crust (recipe follows)
2 large eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup + 1 tablespoon flour, spooned and leveled
3/4 cup (1 and 1/2 sticks) butter, very soft
1 and 1/4 cups semi sweet chocolate chips
1 cup chopped nuts (if you must. I wisely left them out.)
Vanilla ice cream, to serve
hot fudge or ganache, to serve
Crust:
2 cups flour
1 ½ tablespoons sugar
1 teaspoon salt
3/4 cup + 2 tablespoons butter-flavored shortening
½ egg, beaten
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Directions: |
Directions:Preheat oven to 325º
Lay out your pie crust in a 9-inch pie pan. Crimp the edges however you like. Set aside.
In a large bowl or stand mixer, beat 2 eggs until they are light and fluffy. Add the vanilla and salt and mix.Beat in both sugars, then add the flour. Beat well.
Add the very soft butter. (If it's cold it's won't beat in and you will get butter chunks in your batter, which will not turn out well.) Beat well, scraping sides and bottom of bowl. Add the chocolate chips and mix.
(The batter is super grainy! It's supposed to be thin, don't add more flour.)
Scrape the batter into the prepared pie crust and smooth it out. Bake for 50-55 minutes. Test the pie with a knife or toothpick, halfway between the edge of the pie and center. If it comes out clean it's done.
Cool completely. Or stick it in the freezer for 15 minutes and then enjoy.
Crust:
Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
In a large bowl, whisk together flour, sugar, and salt.
Use a pastry cutter or fork to cut in the shortening. Cut until it looks like coarse crumbs. Don't overdo it!
In a small bowl beat one egg. Pour out half.
Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the shortening mixture.
Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half.
Generously sprinkle flour onto a sheet of parchment paper. Roll the dough with a rolling pin, using as much flour as you need so that it doesn't stick. Invert the parchment paper onto a 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
*use remaining crust to either make another pie, a double layer of crust, or just make 1/2 crust recipe. |
This recipe for Chocolate Chip Cookie Pie is from