Tuesday, March 8, 2011

Chocolate Chip Cookie Pie

This past Shabbat, I returned to Bar Ilan (ahhhh) to visit my dear friend, S. She recently spent Shabbat by me (the one where I cooked!) making this past weekend my turn. She asked me to bring challot (Mommy's challot) and dessert. Although I didnt have a lot of time, I knew exactly what I wanted to make! Obviously a pie! (I'm on a bit of a pie kick- can you tell?) But not just any pie! The weekend before, I was at my sister's and she served a chocolate chip cookie pie. Bingo! Her pie looked quite cake like and was baked in a store bought shell. I wanted something really more cookie like and in a homemade shell. In my first or second year, I made a pie like this from Carole Walter's book and it really was a cookie in a pie shell. I went in a slightly different direction, using the Tollhouse Pie from the Baked cookbook, after seeing rave reviews on blog throughout the internet. Described as a "cross between a pecan pie and a chocolate chip cookie", this pie is made with whiskey, which I swapped for vanilla, and does indeed turn out with a nice gooey texture, although you probably can't tell that from the matte looking surface of the pie. The chocolate chips sink to the bottom forming a nice chocolatey layer. I used their pie crust recipe and chilled it thoroughly baking. The filling was done before the bottom of the crust had much color so I turned off the top heating element to cook the bottom more. The result was a home run of a pie- not a crumb left in sight. S commented that she usually hates pie crust but that she loved this. She actually kept raving about it, which she said was a pretty good indicator of how she liked it. The sentiment was echoed by everyone who tasted it. In lieu of a microwave, as the Baked authors suggest, I just heated this pie up on the hot plate well before dessert time and it was perfect. Ice cream is a must, but you'll love it without it, too.

Chocolate Chip Cookie Pie
adapted from Baked

1 9 inch pie shell, store bought or your favorite homemade recipe, chilled
1/2 cup flour
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
3/4 cup unsalted butter or margarine, cubed
2 tsp vanilla
1 3/4 cups chocolate chips
Fit your pie dough into your pie shell. Chill until ready to fill.
Place the flour and sugars in a bowl. Whisk and set aside.
Place the eggs in a large bowl.
Beat until foamy, about three minutes.
Add the flour mixture and beat to blend. Turn the mixer to high and beat for two minutes.
Add the margarine and vanilla,
and beat on high until the mixture is combined.
Add 3/4 cup chocolate chips,
and fold to blend.
Spoon it into the chilled pie shell and smooth evenly.
Top evenly with the remaining chocolate chips.
Bake for 50 minutes, a toothpick inserted in the center should come out clean. Transfer to a wire rack and cool before slicing. Reheat as desired. 

1 comment:

Anonymous said...

Wow . . . A pecan pie for people who are allergic to nuts. Adding bourbon would really put this over the top.