Chocolate Chip Cookie Pie- Tollhouse Pie

Pie Crust:
1 cup flour
1/4 teaspoon salt
7 TBS solid shortening(butter flavor and regular crisco)
1/4 cup + 2 TBS cold water

Filling:
3/4 cup unsalted butter at room temperature (not melted)
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla
1/2 cup all purpose flour (3/4 cup if omitting nuts)
1/2 tsp salt
1-1/2 cups semi sweet chocolate chips or milk
1 cup coarsely chopped walnuts or pecans, optional

1.  Preheat oven to 325℉. Place rack on center of oven.
PIE CRUST

2.  Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. 

3.  Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. 

4.  Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9x 1 or 1.5 inch pie plate. 

Lightly press into the corners of the plate. Crimp the edges. 

5.  Place prepared crust into freezer while making filling. Fill and bake as directed below.

PIE FILLING

6.  Cream butter and sugars together until light and fluffy, scraping down sides a couple of times. Mix until blended well and no pieces of butter are visible.

7.  Add eggs, one at a time and vanilla to butter and sugar mixture. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer. 

8.  Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated. Add nuts and mix just until incorporated. If not using nuts, remember to add the additional 1/4 cup of flour to batter. 

9.  Spoon filling into unbaked pie shell. 

10.  Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.

11.  Let cool for at least 30 minutes before serving. 

Save a few chocolate chips to gently press into the top of the pie after baking while pie is still warm. 

Serve warm or cold, with or without Ice Cream.

From A Bountiful Kitchen

Recipe Notes

*Make the pie crust first so it can sit in the freezer while preparing the filling. You don't need to cover the pie crust if it sits in the freezer for under an hour. 

*The pie crust can be made ahead and covered with saran wrap and refrigerated for 1-2 days before baking. If freezing, the crust will stay frozen for up to two weeks before baking. 

*The filling is slightly sticky, but not runny. It’s not as thick as regular cookie dough.  Do not melt butter. Scrape the filling into the pie crust. 

*The pie may be prepared and stored in fridge until ready to bake up to a day before if the crust is filled with cookie dough. Make sure to cover tightly. 

*Preheat oven for at least 30 minutes before baking a refrigerated or frozen crust. 

*The pie plate should be one to one and a half inch deep. If the pie plate is deep, the filling will not fill up the pie plate!

*If you don’t want to make your own pie crust just get a premade uncooked crust.