During the holidays I make a chocolate chip cookie pie without the nuts. Feel free to add 1 cup chopped nuts if you desire. I always have all the ingredients on hand and it’s rich and yummy for the whole gang. Over Thanksgiving, I whipped up some of my pumpkin bars and topped them with a harvest treat {mini nutter butter with a dab of frosting to attach a regular size hershey kiss. I found the mini size cookies as you check out at Wal-Mart. The stem could be a piece of broken pretzel, but I was out and got creative with a chocolate chip for the top. This is a freezer-friendly pie you can bake and freeze or freeze, thaw and then bake for unexpected guests. Enjoy.
- 1-9 inch homemade or store-bought pie crust
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 stick butter, melted and cooled
- 1 cup semisweet chocolate chips
- In large mixing bowl, beat butter, sugar and eggs.
- Add flour and melted butter. Stir in chocolate chips.
- Pour into pie shell.
- Bake at 325 degrees for 1 hour. Tint pie crust around the edges with foil if it is browning too quickly. Remove from oven. Cool and devour. Or serve warm with vanilla ice cream.
What’s your favorite holiday dessert?