This is one of those recipes that in my opinion, everyone needs in their repertoire (oh, automatic spell-check, how I love thee).  It’s super fast to put together, chances are you have everything on hand already, and it’s a knock-it-out-of-the-ballpark for both kids and adults.  This is my go-to dessert when I’m taking someone dinner after they’ve had a baby, or moved in to a new house, or just need some happiness on their doorstep.  I also love that if you cheat and buy pie crusts, they come in 2-packs and it’s really easy to double so you can eat one and share one, or make 2 for a crowd.  I’m sharing it today because it’s a perfect family Valentine’s Day treat!

Also, in case you haven’t gathered, it’s like a hot mess of cookie dough in a pie crust.  With ice cream on top.  Can’t go wrong there. (If this is all seeming familiar, I did at one point make a bite-sized version, very similar to this).  And now I’m thinking  Pie in a Jar.  Why haven’t I tried that before?!

This is about 10 times easier than making chocolate chip cookies.  And chocolate chip cookies aren’t even hard!  Start by beating a couple of eggs for about a minute.

Add in some sugar (both brown and white, because let’s face it, 2 sugars are better than one) and a little flour.

When those are nice and smooth, mix in some butter.  It’s important that your butter is soft.  Not melted, but not sort-of soft.  Just normal soft.  Thoroughly soft.  You could stir it with a spoon soft.  You want it to blend right in to the mixture.

Once that’s smooth (seriously we’re only at about 1.5 minutes here) add in chocolate chips and some toasted nuts.

“Wait Sara, I hate nuts!  My kids are allergic to nuts!  I am morally opposed to nuts!” Good for you.  Leave them out.  We’re talking about gooey cookie dough-ish deliciousness here.  Good with or without nuts people.

See that right there?  That’s the point in which you dunk your finger in.  I mean, a spoon.  Whatever.

Pop that mixture into your pie crust.  I’m lazy and bought mine at the store.  Don’t tell Kate.

I keep disposable pie pans on hand just for this very recipe.  You never know when you’ll need to take someone a cookie pie.

Bake it in the oven for about an hour.

I know what you’re thinking, not super impressive.  Just wait.  You will take one whiff and want to immediately dig a spoon into it.  Don’t do it!  First of all it’s not one of those desserts that you can totally pick the top off of and have no one notice (um…no I’ve never done that.  Why would you assume such things??) More importantly, it really does need time to set up.  It’s fantastic warm, but not piping hot.  It will actually fall apart if you try to serve it too hot.  So stick it on a cooling rack and be patient.  Go write a letter, count to one thousand, or lock yourself in the bathroom and try to french braid your own hair.

It actually tastes quite different when it’s warm vs. completely cooled.  When it’s warm, it melts the ice cream and it’s like eating a big bowl of half baked ooey gooey cookie dough.

Exhibit A:

When it’s cooled you can pick up the slices like a cookie.  It’s chewy and soft, with bits of crunchy, and sort of like an amazing bar cookie.

Exhibit B:

So.  Good.  Both ways.  I actually think it tastes much less rich when it’s cool.  Now go eat a cookie pie.

*There have been several comments about pies turning out runny.  First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I’ve made a million of these and never had that happen so I honestly have no idea.  The recipe is correct as written, it comes straight from Nestle!  The only thing I can think of is that altitude might be a factor.  One reader suggested adding 2 Tbs of flour if you’re at a high altitude.  If anyone finds that solves their problem, let me know!

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