Chocolate Chip Cookie Pie

1. 1

   For crust: Preheat oven to 400u00b0F. Stir together flour and salt in a medium mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over mixture, gently tossing with fork and pushing dough to side of bowl. Repeat until dough is moistened and form into a ball. Dough should be stiff, not crumbly. On lightly floured surface, roll dough into a 12-inch circle. Wrap dough around rolling pin and unroll onto a 10-inch springform pan, covering bottom of pan and pressing dough halfway up sides. Poke dough with fork and bake for 7 minutes. Set aside.

2. 2

   For filling: In a medium saucepan, melt chocolate chips and butter. Remove from heat; stir in milk and water. Stir a few spoonfuls of hot mixture into eggs; blend well. Pour egg mixture into saucepan and stir until well blended. Stir in vanilla and salt. Pour filling into cooled shell. Bake for 30 minutes or until a knife inserted in center comes out clean.

3. 3

   For topping: In large mixer bowl, beat butter, granulated sugar, brown suar, and vanilla. Add eggs one at a time; beat well after each addition. Gradually beat in flour, baking soda, and salt until well blended. Stir in chocolate chips. Once chocolate layer is finished baking, cover with dollops of cookie dough. Spread until pie is completly covered. Bake for about 12 minutes or until golden brown. Let stand at room temperature for 10 minutes before removing ring. Refrigerate overnight, or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.