This chocolate chip pie is an easy and delicious treat for anyone who loves chocolate chip cookies--it's basically a soft cookie baked into a pie crust!
single crust for a 9-inch pie
1/2cuppacked light brown sugar
1cupunsalted buttermelted and cooled
1cupsemisweet chocolate chips
Preheat the oven to 325 degrees.
Roll the pie crust out to an 11-inch circle. Carefully transfer to a 9-inch pie dish and flute the edges. Refrigerate while you make the filling.
Place the eggs in a large mixing bowl and beat vigorously with a rubber spatula. Mix in the sugars, vanilla, and salt until well combined. Add the butter and stir to combine.
Add the flour and mix until just incorporated, then fold in the chocolate chips.
Pour into the pie shell and bake 40 to 50 minutes, until a toothpick inserted into the center of the pie comes out clean.
Cool the pie on a wire rack for a couple of hours before slicing and serving.
Cooling the pie before serving isn’t totally necessary but if you slice it while it’s too warm the filling will collapse and ooze, like when you dig into a cookie right out of the oven. If you want intact slices then don’t skip the cooling step!
Uneaten pie can be stored in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped for up to 3 months.
If you refrigerate or freeze your pie, be sure it's cooled to room temperature first.
Defrost frozen slices of pie overnight in the fridge or just microwave them until they’re warm and you’re ready to dig in.
Substitute chopped walnuts or pecans for some of the chocolate chips
Swap some or all of the chocolate chips for white chocolate or peanut butter or whatever you like
Mix in a few tablespoons of rainbow jimmies when you add the chocolate chips