Cookies or pie? With this recipe, you don’t have to choose! So simple to make, and delicious with gooey chocolate. For pure indulgence, serve the pie while it’s still warm with vanilla ice cream, caramel sauce and a dollop of freshly whipped cream!
1 unbaked pie crust, 9-inch. If you prefer, you can make your own, but Pillsbury’s ready-to-bake crusts are a perfect shortcut.
½ cup of all-purpose flour
½ cup of granulated white sugar
½ cup of brown sugar
¾ cup butter or margarine, at room temperature
1 teaspoon of vanilla
1 tablespoon of milk
1 cup of chocolate chips. I like combining ½ cup dark chocolate chips with ½ cup semi-sweet chips
1 cup of chopped pecans or walnuts (optional).
Preheat oven to 325 F. Place one pie crust in an 9-inch oven-proof pie dish. Set aside.
In a medium sized bowl, beat the eggs with an electric beater until they are light and foamy (about 5 minutes). Beat in the flour, the sugars, the milk, the vanilla, and the butter. Stir in the chocolate chips and the chopped nuts (if you’re using them). Spoon the mixture into the un-baked pie shell and smooth the top.
Bake for 50 to 60 minutes. Cool on a wire cooling rack. Enjoy!
Bermuda Cookie Company