This is a culinary illusion. Let your company decide: Is it a cookie? Is it a pie? It’s actually a cookie in a pie crust, and it’s so much easier than making cookies or pie! It’s over-the-top good. I almost didn’t even bake the pie because eating the dough was so amazing. I baked it anyway and, oh my, it’s a cookie-pie! The filling tastes like the gooey perfection of a slightly underbaked chocolate chip cookie. It’s chocolatey, delicious, and so simple to make. Best served hot, topped with ice cream or whipped cream and a drizzle of chocolate syrup.
Yield: 2 pies
Cream eggs, sugars and oil together. Add vanilla, baking powder, baking soda, salt and flour and mix well. Add chocolate chips and mix. Refrigerate for at least one hour, up to 24 hours.
Preheat oven to 350 degrees Fahrenheit.
Divide dough in half, then roll each half into a ball and flatten to create a one-inch-thick disc. Place into a graham cracker pie crust. Bake for 20 to 25 minutes.
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This is such an awesome recipe, My wife's niece's visit us on Shabbos and we always have cookies for them. I am now able to take Chocolate chip cookies to the next level!!
this makes 2 pies?
Hi,
Yes, this yields 2 pies. Double the flavor!
-Chana Tzirel from Kosher.com
This was a hit! Served it for dessert at Shabbos dinner. I put it in the oven on 200 before Shabbos came in and even several hours later, this cookie pie came out warm, gooey, and delicious! Has that yummy “slightly underbaked” texture that the recipe promised. Still good the next day at room temperature! Happy to add this quick and easy dessert to our rotation.
I also make cookies with this recipe and they are so good!
is it possible to freeze