Gooey Chocolate Chip Cookie Pie Crazy For Crust Food
GOOEY CHOCOLATE CHIP COOKIE PIE.
The sumptuous, gooey pie is like no other
Provided by Tieghan Gerard
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease a pie plate.
- Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined, but it will not be smooth. Stir in the chocolate chips.
- Press your pie crust into the prepared pie plate. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the filling. Drizzle the remaining sweet milk over the filling. Spoon in the rest of the filling. Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 358 kcal, Carbohydrate 44 g, Protein 5 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 95 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIE PIE CRUST
Steps:
- Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
- Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.
OOEY GOOEY CHOCOLATE CHIP COOKIE PIE (SLIGHTLY ADAPTED FROM NESTLE TOLL HOUSE)
Categories Chocolate
Number Of Ingredients 15
Steps:
- Directions Preheat the oven to 325 degrees. Prepare the graham cracker crust; mix graham cracker crumbs, butter, salt, and cinnamon in a bowl. Press firmly and evenly into a 9-inch circular pie pan. In a large bowl or the bowl of a stand mixer, beat the eggs on high for 1-2 minutes, or until foamy. Beat in flour, sugars and salt, then scrape down the sides and beat in the softened butter and vanilla. Fold in milk & dark chocolate chips. Pour the batter into the prepared graham crust. Bake for 55-60 minutes, until the top is golden brown and the center looks set. Serve warm, and with vanilla ice cream!
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- If you’re browning your butter, start by doing that. Just add butter to a saucepan. Once it bubbles up, smells nutty, and starts to get flecks of brown, remove it from the heat and let it cool a bit while you measure everything out.
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- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
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