This pie sets up almost like a reverse pecan pie. The chocolate chips sink to the bottom giving this pie a rich, gooey chocolate base. The top part resembles a pecan pie filling both in looks and to some degree flavor. Bits of toffee arrange themselves throughout the entire filling and provide a satisfying crunch in every bite. This is one decadent pie that will find it's way to your table again and again!
Stop by 504 and Main and tell Holly I said "Hi"! She has featured my Apple Butter Pumpkin Pie from last week along with some great crafts and table settings from other blogs. Be sure to link up with her Tickled Pink Blog Hop as well!
- I used mini chocolate chips because that's what I had on hand. You can use mini, regular and large chocolate chips and achieve the same result.
- Toffee pieces can be found near chocolate chips at most grocery stores. The only brand I know off-hand is Heath but I'm sure different stores offer others. You can also break up several Heath or Skor bars to equal one cup
- If you prefer, walnuts may be substituted for the toffee.
- Take care not to peak at pie while it's cooking. Every time you open the oven door heat escapes and the oven temperature drops. This means more uneven cooking and a longer baking time, which can lead to overcooked sides and a runny center. This goes for anything baked in an oven, but this pie is particularly sensitive to it.
Chocolate Chip Cookie Pie
2 eggs, lightly beaten
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup butter, softened
1 cup chocolate chips
1 cup toffee pieces
1 9 inch deep dish pie crust, unbaked
In a large bowl, combine lightly beaten eggs, flour, both sugars, salt, vanilla and softened butter. Beat with an electric mixer until well combined. Stir in chocolate chips and toffee pieces. Add to unbaked pie crust. Bake at 325 for 55 minutes to 1 hour or until golden and center is set. Allow pie to cool for at least 30 minutes before serving.