Whenever I’m in the mood for a decadent dessert, I have my best friend Lauren come over. She watches me make it, listens to me talk while it’s baking or chilling, and helps me eat it in front of whatever Lifetime movie is on (spoiler alert: the mom kills the daughter’s evil boyfriend!). It’s funny how long the blogging process takes compared to how long it takes to eat what I’m blogging. We usually don’t make it ten minutes into the movie before running to the kitchen for seconds. And when we’re being really honest with ourselves we’ll bring the entire dish into the TV room so we don’t have to make multiple trips (because why should you have to stand in order to get more dessert?!).
This week I made this gooey, chocolatey, rich, chocolate chip cookie pie from Half Baked Harvest to satisfy my teeth-rotting craving for sweets (jk, I floss on the reg). Lauren was kind enough to bring over some Friendly’s vanilla ice cream to top it off, and I highly recommend the addition. The cold, creamy texture against that of the melty chocolate filling and the crisp pie crust is absolutely awesome.
1 Pillsbury pie crust
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1 1/2 sticks (12 tablespoons) butter, softened
2 cups semi-sweet chocolate chips
2/3 cup sweetened condensed milk — you know it’s gonna be good when there’s condensed milk!!
Preheat the oven to 325 degrees F. Grease a shallow (you don’t want the pie crust to far surpass the filling) pie plate with butter or shortening. I know it seems weird to grease a pie pan, but since we’re not making a typical pie, some things have to be done a little differently!
Roll out the pie crust and press it into the pie plate.
Using and electric mixer, beat the eggs in a medium bowl on medium until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined. Stir in the chocolate chips.