Chocolate chip cookie pie.

I woke up this morning to rain. More rain. And I decided I've had enough. I wanted sunshine. But since I can't just part the clouds or conjure up some blue skies, I did the next best thing. 

I made a pie. 

If you've never made a pie, they might seem a little intimidating. But this one? Not in the least. There's no lattice crust, no blind baking, no worrying that it won't set up and you'll be stuck with a runny, sticky mess. None of that. This is probably the simplest pie I've made (well, except for the chocolate pies that just require pudding and Cool Whip). 

You can totally do this. And you should.

Chocolate Chip Cookie Pie

(thanks to this site)

Ingredients:

Crust:

1 1/2 cups crushed graham cracker crumbs (about 9 sheets, or one wrapped package)

1/3 cup sugar (I used just under that)

6 tbsp (85 grams) butter, melted

1/4 tsp ground cinnamon (optional, but why not?)

Filling:

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar, packed

3/4 cup (1 1/2 sticks, or 170 grams) butter, softened

1 cup chocolate chips

1/2 cup chopped pecans

Directions:

Crust:

Crush graham crackers into crumbs. A food processor works great, but since they don't exactly travel well, I left mine back home in New Mexico. But the good news is that you can definitely make due with a zip lock bag and a rolling pin. Awesome.

Combine graham cracker crumbs, sugar, cinnamon and butter. Mix until well combined. Press into a pie pan. Refrigerate for an hour. (You can also use this crust for berry pies and cheesecakes, but you should bake it for about 10 minutes for those types of desserts. For this pie, we want one that's unbaked, so just chill it.)

Filling:

Preheat oven to 325 (160ish C) degrees. 

Beat eggs until well blended and fluffy. Add flour, sugar and brown sugar. Beat well. Add butter (it helps if you cut it into cubes), and beat until smooth.

Stir in chocolate chips and nuts.

Spoon into unbaked pie crust. Use a knife or spoon to even out the top.

Place pie on a cookie sheet (it's easier to handle), and bake for 35 minutes. The original recipe calls for 55 minutes, but mine was done long before that. So I'd say check it after half an hour or so. It should be golden brown, and a knife should come out clean after inserted into the center. 

And that's it! See what I mean? Super simple.

This pie is best served warm, and preferably with ice cream. Chocolate syrup is also a great addition.

Enjoy!