Coco’s Restaurant Chocolate Chip Cookie Pie
[i]The Chocolate Chip Cookie Pie - with a flavor reminiscent of homemade cookies - is a copycat version of one sampled at Coco’s restaurant. Use a prepared pie crust (Pillsbury refrigerated crust produces the best results) or make your own. The filling couldn’t be easier: Simply beat eggs with flour, sugar, butter and vanilla, then stir in chocolate chips and pecans. Bake, and serve warm or cold topped with whipped cream.
Or, you can save calories and time in the kitchen by baking the filling without the crust.[/i]
Chocolate Chip Cookie Pie
2 eggs
1/2 cup flour
1/3 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3/4 cup (1 1/2 sticks) butter OR margarine, softened
2 cups semisweet chocolate chips
1 cup chopped pecans
1 (9-inch) unbaked pie shell
Whipped cream, for garnish
In a bowl of an electric mixer, beat eggs until foamy. Slowly beat in flour, sugars and vanilla until light and fluffy. Beat in butter until well blended. Remove beater and stir in chocolate chips and pecans. Turn into unbaked pie shell, spreading evenly.
Bake in preheated 325-degree oven 45 to 55 minutes or until a pick inserted 2 inches from crust edge comes out clean.
Serve slightly warm or cooled and topped with whipped cream. Makes 10 servings.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996