Chocolate Chip Cookie Pie With Pecans
Decadent Winter Treat
Contributed by Susan Parker via Where Women Cook
“My life as a pie? Really? My life as a cookie? Probably. My life as a Chocolate Chip Cookie Pie with Pecans? Absolutely!
There are never enough hours in the day for me. So, depending on my workload and mom duties, I either make Gram’s simple and traditional piecrust or reach into the freezer for a 9-inch deep-wish piecrust. The semi-sweet choc olate chips, nuts, and sugars personify my mood swings (yep, ask my husband), my fun comedic nature, and my animated sugar-high motivated, artsy lifestyle. The eggs and rich butter in this cookie pie represent the support and stability of my family life and also the blessings and love of my family and friends.
As most people know, I’m a doer. I work full time, I’m a mom and wife full time, and an artist part time. I can’t stand around, can’t go to bed early, can’t waste a minute! I’m an anxious person and I don’t like waiting. Once the cookie pie is in the oven and the magical chocolatey aroma consumes my house, I have to find something to keep myself busy until the time buzzes! My daughter, Tess, and I can hardly wait for the cookie pie to make it to the cooling rack! We’ve got forks in hand!
I love making people happy – laughs and smiles make my heart giggle. Cooke pie makes Tess very happy. She can eat it with whipped topping for every meal. On the other hand, my hubby, Chris, needs to tone down the sweetness with a large scoop of vanilla bean ice cream sprinkled with sea salt. My choice mimics Chris’, but I also enjoy it with a cup of hot tea. Can you believe I can sit still for long enough to enjoy cookie pie with my family?! Yes ma’am!”
We think you should also sit down to enjoy this cookie pie. Start the new year off right by sharing some sweets with the ones you love! Full ingredient and instructions listed below.
- ½ cup vegetable shortening
- 1½ cups all purpose flour
- ½ tsp salt
- ½ cup of cold water
- 2 eggs
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup butter, melted & cooled to room temperature
- 1 cup semi-sweet morsels
- 1 cup chopped pecans
- To make piecrust, mix shortening, flour, and salt together with a fork until very crumbly.
- Add as much water as needed to hold together, and mix lightly.
- Roll gently on a floured surface to about 1 inch larger than the pie plate. Fold carefully in half, place into pie plate, and unfold. Press into plate. Trim edges about ½ inch beyond rim. Fold up and pinch so edges of pie are raised from rim. Set piecrust aside.
- Preheat oven to 325 degrees. Beat eggs until foamy. Add in all dry ingredients until well blended, and then add in butter.
- Fold in morsels and nuts. Pour filling into piecrust. Bake for 1 hour (when baking any pie, I place it on a cookie sheet in the oven).