Chocolate Chip Cookie Pie

Chocolate chip cookies are classic. Everybody loves them. How can you go wrong putting all that yummy goodness in pie form? You can't, that's how.

Chocolate Chip Cookie Pie
From HowSweetEats

2 whole eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 whole unbaked pie shell

1. Preheat oven to 325 degrees. In a large bowl, beat eggs until foamy. Beat in flour, sugar, and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell and bake for 60 minutes. Serve warm with ice cream.

You'll be pretty excited to know that I've finally found my pie crust recipe. I can credit its origins to Tyler's cousin, Denita (who can credit it to a chef friend). I'm pretty stoked because I've tried quite a few and was getting pretty frustrated. What makes this THE recipe is its forgiving nature. While I still add a bit of liquid compared with the original liquid (and I'm still tweeking a bit), it is still pretty dry. That might sound like a bad thing but in this situation it isn't. It may not be the easiest thing to roll out into a pretty sheet but it pinches back together so well that it doesn't really matter. It's pinchability (yeah, that's not a word) means no more holes and cracks that pull apart when you prebake a crust. Oh and the taste, it's far superior to all the others I've tried. Seriously good and flaky.

Pie Crust

2 cups flour
7 Tbsp shortening, cold
4 Tbsp butter, cold
1/2 tsp salt
1 tsp sugar
1/2 baking powder
1/4 cup milk
10 drops vinegar

1. Put the flour in a large bowl and cut in the COLD shortening and butter with a pastry blender. It should look like coarse crumbs (a little smaller than pea-sized) when you're down.
2. Mix in the salt, sugar, and baking powder. Mix in milk and vinegar and form a ball. It should be dry and crumbly. If you absolutely can't get the ball to stay together, add a few more drops vinegar and milk, 1 tsp at a time, until you can just get it to stay together (it normally takes at least 1 or 2 tsp to get the desired consistency).
   
3. Roll it out on a well floured surface and transfer to a pie pan. Chill for 15-20 minutes before prebaking or filling (to allow butter and shortening to cool and to help it keep it's shape).
   

The final product: decadent. I couldn't get this to bake up as much as the original recipe showed (even though I baked it longer than the recipe touts) but it was still SO good. The center was ooey, gooey and oh so chocolaty. This would be wonderful with a scoop of ice cream for sure.