Chocolate Chip Cookie Pie {freezer-friendly}

cookie pie

 

During the holidays I make a chocolate chip cookie pie without the nuts.  Feel free to add 1 cup chopped nuts if you desire. I always have all the ingredients on hand and it’s rich and yummy for the whole gang. Over Thanksgiving, I whipped up some of my pumpkin bars and topped them with a harvest treat {mini nutter butter with a dab of frosting to attach a regular size hershey kiss. I found the mini size cookies as you check out at Wal-Mart. The stem could be a piece of broken pretzel, but I was out and got creative with a chocolate chip for the top. This is a freezer-friendly pie you can bake and freeze or freeze, thaw and then bake for unexpected guests.  Enjoy.

  • 1-9 inch homemade or store-bought pie crust
  • 2 eggs
  • 1/2 cup  all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 stick butter, melted and cooled
  • 1 cup semisweet chocolate chips
  1. In large mixing bowl, beat butter, sugar and eggs.
  2. Add flour and  melted butter. Stir in chocolate chips.
  3. Pour into pie shell.
  4. Bake at 325 degrees for 1 hour. Tint pie crust around the edges with foil if it is browning too quickly. Remove from oven.  Cool and devour. Or serve warm with vanilla ice cream.

 

 

 

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What’s your favorite holiday dessert?

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Comments

  1. Jackie,
    I didn’t have brown sugar yesterday so I used all white sugar. I added 3/4 cup chocolate chips, 3/4 cup Reese’s peanut butter chips and added several serving tablespoons of cocoa powder (until batter turned color). I ended up with a peanut butter brownie pie my family loved.

    Thank you for sharing your recipes. I share your website all the time. I appreciate the wonderful recipes that are budget & time friendly.

    Have a blessed day!
    Peg

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