So today I was looking at recipes from Goosberry Patch (blog is linked here) and happened across this chocolate chip cookie pie recipe and it looked so good I had to try it today! It turned out great and the "no-roll" pie crust is so flaky! It is very easy to make and the hardest part is waiting for it to cool! Try it! YUM!!
Chocolate Chip Cookie Pie
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)
Preheat the oven to 325 degrees F.
Beat the eggs, on high, until foamy. Beat in the flour and then both sugars. Beat in the butter. Stir in the chocolate chips and nuts. Spoon into the pie crust and bake for 55-60 minutes. Cool on a wire rack.
For the topping:
Melt 1/4 cup chocolate chips. Add about a 1/2 teaspoon oil. Stir and pour into a zipper bag. Cut of a tiny corner and drizzle over the pie.
No Roll Pie Crust:
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk.
Whisk the flour, salt and sugar together in a bowl. Measure the oil, add the milk and whisk. Pour the oil/milk mixture over the flour mixture. Stir with a fork until it is completely mixed together and the flour is damp. Press the dough evenly over the bottom of the pan, then up the sides and a little bit up the rim.
Now for this recipe you want to use it as an unbaked crust. Pour your batter right into this crust.
If you need this crust for a different recipe that calls for a baked crust, simply prick the crust several times with a fork and bake in a preheated 425 degree F oven for 12-15 minutes. Cool and fill as desired.
To use this for a savory dish, just eliminate the sugar.