Chocolate Chip Cookie Pie

Pi Day has begun … and this is like a Blondie in pie form.

D&D_26231 graham cracker crust
2 large eggs, lightly beaten
1 cup sugar
1/2 cup all-purpose flour
1 tsp vanilla
8 Tbs unsalted butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
Pinch of kosher salt

Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, sugar, flour, and vanilla until well combined. Stir in melted butter, chocolate chips, and pecans. Pour mixture into crust. Bake 35 – 40 minutes until pie has lightly browned and set in the center. Cool completely before serving.

I make my own graham cracker crust. It’s a little rustic, but it is tasty.

1 1/2 cups graham cracker crumbs – I buy the box of crumbs, much easier the counting panels of graham crackers, etc. Honestly, no one ever seems to count them the same way.
1/4 cup sugar
6 Tbs unsalted butter, melted and cooled slightly

Mix together and press into 9 inch pie pan sprayed just slightly with baking spray. Bake in the 325 degree oven for about 8 minutes rotating half way through.

Source: Add a Pinch

 

D&D_26209 January 2018 – Start making pies early since you never know what will be happening in mid-March – I mean, Mardi Gras occasionally, St. Patrick’s Day for sure, or just crappy cold weather that is killing everything in the garden that you planted – with ever present optimism – only to be spoiled be that late chill. Sigh.

Very chocolate-chippy kind of pie. Crunchy on the top and gooey in the middle – in the best sense.

Big success as I passed around wedges to people to get opinions. Might be even more lovely with some whipped cream – but it should not be sweet – the pie is certainly sweet enough.

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