Chocolate Chip Cookie Pie with Walnuts

What could be better than a Chocolate Chip Cookie? How about a Giant Chocolate Chip Cookie…PIE? This is a quick and effortless recipe for those times when you need a special dessert in a flash. You can serve this ooey-gooey and warm straight from the oven with a scoop of ice cream or cold from the refrigerator with whip cream, the way I prefer it.

I omitted the crust and made a chocolate topping by sprinkling chocolate chips over it warm and then spreading them as they melted. I also cut down the butter from 1 and ½ sticks(sick) to 1 stick(better).

Everyone loved this! Except me. I have a new-found appreciation for homemade chocolate chip cookies, thanks to this imposter cookie that fell short in satisfying my craving. Call me crazy.

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Chocolate Chip Cookie Pie with Walnuts
(adapted from Very Best Baking)

1 unbaked 9-inch(4-cup volume) deep-dish pie shell*
2 Eggs
1/2 cup all-purpose Flour
1/2 cup Sugar
1/2 cup packed Brown Sugar
3/4 cup (1 1/2 sticks) Butter, softened
1 cup Semi-Sweet Chocolate Chips, plus 1 cup for topping, optional
1 cup Walnuts, chopped
Sweetened whipped cream or ice cream (optional)

1. Preheat oven to 325° F. If making crustless version generously butter 9-inch pie dish. If using crust line pie dish.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell if using.

3. Bake crustless version for 45 to 50 minutes or until a knife inserted halfway between edge and center comes out clean. With a crust 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Let cool five minutes. Scatter the extra cup of chocolate chips over top. Let sit for 10 minutes. Use a butter knife to spread chocolate gently over top. Serve warm with whipped cream or ice cream if desired.

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