Chocolate Chip Cookie Pie

No, you are not dreaming, you read correctly. I made a chocolate. chip. cookie. PIE. 

This delicious dessert was actually a mistake on my part. I was planning on making the famous NY times chocolate chip cookies, but I screwed up. you see, in Israel we use grams, and I miscalculated the measurements (I was tired and I didn't look at my special cheat sheet!). I added too much butter, which would result in a flat cookie. What to do? I didn't want to waste the batter. Then I remembered seeing a recipe for a chocolate chip cookie pie, and everything went smoothly from there. I already had a pie crust I had frozen, so I put it in a pan spread the batter, and the rest is history.

Seriously you should try this. It is so good.

Chocolate Chip Cookie Pie

Adapted From Bakerella

Printable Recipe

Note: basically any chocolate chip cookie recipe will do. I used this recipe, which was great especially because of the chocolate chunks.

1 unbaked 9-inch (4-cup volume) deep-dish pie shell (recipe below)

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 ounces) semi-sweet chocolate chips
1 cup chopped pecans
Serve with ice cream (optional) 

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Pie Crust

Adapted From Tartine

1 tsp / 5ml salt
2/3 cup/ 150ml very cold water
3 cups plus 2 tablespoons / 455 gr. flour
1 cup plus 5 tablespoons / 300 gr. chilled butter, cut into 1 inch cubes

In a small bowl, dissolve salt in water and keep cold.
To make dough with a food processor: put flour in the work bowl, scatter butter over flour, and pulse until the mixture forms large crumbs, but some of the butter is the size of peas. Add salted water and pulse for several seconds, until the dough comes together as a ball, but is not completely smooth (you should see some butter chunks).
On a floured surface, shape dough into a disk, and wrap in plastic wrap, and chill for at least 2 hours or up to overnight.