The mere mention of it makes my eyes light up. I had never even heard of such a magical pie until Thanksgiving one year ago. After I took my first bite of this magical dish, it was love at first bite. I quickly absorbed another slice of this pie and I knew I had to have it again.
I love chocolate chip cookies, I’ve made them here on the blog. I think cookies are one of the best desserts around, especially the chocolate chip cookie. You can’t beat it. So when you literally bake a cookie into a pie crust? Are you serious with that stuff? That’s the stuff of food mythology! It’s like if I made a salad out of cheeseburgers!
Now let’s discuss the obvious elephant in the room, cookie pie is not a health food. Uh duh. Cookie pie is a once a year type of treat that once you’ve eaten it, you and the loved ones who you’ve just consumed it with make a pact to run several miles the next day. The Great Harvest in Annapolis makes the cookie pie that I had that day, and every time I go there I always see if they have my love, one cookie pie. But what do you do when they’re out of cookie pies (they only make it a few times a year)? Duh, you make it yourself!
Luckily, the internet already knows about cookie pie so I looked up how to make this dish, I used Nestle’s Toll House recipe. I featured this dish when I went on live TV here in Baltimore and it was hit with the TV crew that day. I’ll say this, the recipe for this dish requires a ton of butter but don’t worry, the end result is heavenly. Also don’t skip out on the walnuts, a lot of you may not like walnuts in your cookies, but trust me this works. Without the walnuts the consistency of the pie doesn’t work.
You’re welcome, in advance.
- 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 oz.) Semi-Sweet Chocolate Chunks
- 1 cup chopped walnuts
- Sweetened whipped cream or ice cream (optional)
Step 1- Preheat your oven to 325° F.