Obtained from Nestle Classic Recipes and really from Bakerella online... this has quickly become my favorite dessert as a throw-back to the classic cookie-cake that has been so influential in my life.
Considering we have recently become unofficial Louisianians with our posse of cajuns here in Birmingham, we had to show our Saints love for the game party last week!
Sadly, this is the first time I've used our KitchenAid mixer since we got it before the wedding..uhh three years ago! I'm not traditionally much of a baker I guess...
Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
- Preheat oven 325 degrees F.
- Beat eggs in large mixer bowl on high until foamy.
- Beat in flour, granulated sugar and brown sugar. Beat in butter.
- Stir in morsels and nuts and spoon into pie shell.
- Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
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Wish I had been there for the partaking of the pie!!!!
ReplyDeleteWish I had been there for the partaking of the pie!!!!
ReplyDelete