I’m not sure that I have ever met anyone who doesn’t like chocolate chip cookies. And a pie that is a chocolate chip cookie…well, who wouldn’t love that?! There are several recipes out there for a chocolate chip cookie pie. Some have a bit too much butter that makes the pie too mushy and runny. Most (at least the ones that I saw) use a regular pie crust. The first time I made it, there was way too much butter and it ended up being more like a pudding. I also used a butter pie crust which was good but I found something better…a graham cracker crust! It was a snowy day and I didn’t want to go to the store for anything. My husband got the day off and I wanted to make him something. I looked into my cupboard and saw graham cracker crumbs and chocolate chips among my baking supplies and that’s where it started. The graham cracker curst added a butterscotch/caramel flavor that was perfect! I also used mini chocolate chips which I think incorporate a bit better into the dough when it bakes but the regular size works too. A slice of this pie served with some ice cream…delightful!
Ingredients:
Graham Cracker Crust:
1 ¼ cups Graham Cracker crumbs (you can also take plain graham crackers and stick them into the food processor)
¼ cup sugar
1/3 cup melted butter
Chocolate Chip Cookie Pie Filling:
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
½ cup all-purpose flour
2 large eggs, well beaten
1 tsp vanilla
1 ¼ cups chocolate chips (mini or regular)
Instructions:
- Preheat the oven to 350. Prepare the crust. Melt the unsalted butter and combine with sugar and graham cracker crumbs. Place in a lightly greased, 9-inch pie dish. Use your fingers to press and form the crust. You want the crust to come up on the sides a little but not too high. ( I went a little too high on the sides and it left me with a crumbly, burned edge that I just knocked off after baking).
- Blind bake (this means we are baking the empty pie shell) the crust. I stuck it in the oven for about 10 minutes. This just helps firm the crust up a bit before dumping the filling into it.
- While the crust bakes, start working on the chocolate chip cookie filling. Melt the butter first and then set aside to cool for a few minutes.
- Mix the remaining ingredients except for the chocolate chips. Then add the butter.
- Once everything else is fully combined, add your chocolate chips and mix just until incorporated. Pour into your graham cracker crust.
- Bake 40-45 minutes until crust is baked and top is golden and crackled…just keep an eye on it because you don’t want it to become too dry.
- Let cool slightly and dig in!
