Toll House Chocolate Chip Cookie Pie
User Reviews
4.6
Toll House Chocolate Chip Cookie Pie
Description
This dessert begins with beating eggs until foamy, then mixing in vanilla. Dry ingredients including flour, sugars, and salt are added and combined. Softened butter is incorporated, followed by chocolate chips and chopped pecans, creating a rich cookie dough. This dough is pressed into an unbaked 9-inch pie crust, ready for baking.
Baking at a moderate temperature until a knife inserted near the edge comes out clean ensures the cookie pie is cooked through with a tender center and crisp edges. Cooling on a wire rack allows the pie to set and slice neatly. The combination of semi-sweet chocolate chips and pecans provides a balance of sweetness and crunch.
Serving the pie warm or at room temperature with a scoop of ice cream adds contrast and creaminess, making it a comforting dessert choice. The pie form offers a different presentation compared to traditional cookies.
Ingredients
- 1 pie crust homemade is best, unbaked, 9-inch
- 2 egg large
- ½ teaspoon vanilla
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- ¾ cup butter softened
- 1 cup chocolate chips semi-sweet
- 1 cup pecans chopped
Instructions
- Preheat oven to 325.
- Place eggs in a large bowl and beat on high until foamy and then mix in the vanilla.
- Add in the flours, sugar, and salt and mix until combined.
- Beat in the butter and then mix in the chocolate chips and pecans.
- Place batter into unbaked pie shell and bake for 55-60 minutes or until a knife come out clean when inserted halfway between the center and the edge.
- Allow to cool on a wire rack for at least 30 minutes. Serve warm or at room temperature with a scoop of ice cream.
User Reviews
Overall Rating
4.6
You'll Also Love
