I have mentioned it before but before this year, I didn't make my own pie crust, I always bought it. But ever since my friend, Suzanne, and I cooked & baked together earlier this year, she made me very comfortable with making my own pie crust! I have cooked with several friends this year and I think there's no greater joy. I love cooking with family and friends. I should do it more often.
When it came time to think about making a pie for Thanksgiving for Curtis' family, I knew I wanted to make a spin of a pie my old friend and co-worker, Kathy, used to make all the time and bring into work. She called it Kentucky Derby Pie, I call it heaven in a pie! I modified it slightly to have even more chocolate chips.
And when I served it at Thanksgiving, my mother-in-law declared it chocolate chip cookie pie! I laughed and agreed, what a great name for this pie! When I made it again to shoot it for this post for McCormick, who I love working with, I wanted to try out my mini pie plates. Love them!
First situate your pie crust into your pie plates. Look how unpretty mine are. They don't have to be perfect and if you overhandle and warm up your pie crusts, throw them in the refrigerator and let them chill for at least 10 to 15 minutes.
Then, work on the filling. You will not believe how easy this filling is. I mix up the dry ingredients. Lots of chocolate chips and…
some chopped pecans.
Mix it up really good.
Then, add the McCormick® Pure Vanilla Extract and melted butter.
Mix until the filling is completely combined.
Fill up your pie plates and bake for 35 minutes if you're using 5-inch pie plates like I did or about 50 minutes if using a 9-inch pie plate.
Seriously, it's like a chocolate chip cookie in a pie. Two desserts combined. Done. You know this will be perfect for your holiday party…let's do it! And just FYI, Curtis' family loved this pie so much, they kept all of the leftovers. I made two whole pies and brought it over there…we weren't allowed to even bring a slice home! 🙂
Recipe
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Chocolate Chip Pecan Cookie Pie Recipe
Ingredients
Pie Crust (makes enough for 3 5-inch pie crusts or 2 9-inch pie crusts
- 2 1/4 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening cut into cubes and well-chilled
- 2 Tablespoons unsalted butter cut into cubes and well-chilled
- 4 to 6 Tablespoons cold water
Pie Filling
- 1/2 cup flour
- 1 cup sugar
- 1 cup plus 2 Tablespoons semisweet chocolate chips
- 1 cup pecans chopped
- 1/2 cup unsalted butter 1 stick, melted and cooled
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 eggs beaten
Instructions
- Add flour and salt to the bowl of your food processor. Pulse to mix it. Add cold shortening and butter to the food processor and pulse for 30 to 60 seconds until pea-sized shapes of butter and flour start to form.
- While pulsing, stream in water 1 Tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and divide in half or thirds (depending on what type of pie plate you're using. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
- Working with each divided pie crust at a time, remove the refrigerator and place the pie crust between two pieces of parchment paper. Roll to about a 1/8 inch thickness, using a rolling pin. Place pie crust on pie plate and cut off excess. Using your fingers crimp the top edge of your pie crust. Place pie plate in the refrigerator.
- Heat oven to 350 degrees F.
- To a medium-sized mixing bowl, add flour and sugar and mix with a rubber spatula. Add chocolate chips and mix until coated in dry mixture. Add pecans and do the same thing. Add melted butter and McCormick® Pure Vanilla Extract and mix to combine. Add eggs and mix just to combine.
- Pour pie filling into prepared pie crusts and bake for about 50 minutes if using a 9-inch pie, otherwise if using a 5-inch pie plate, bake for about 35 minutes. Allow to cool for at least 20 to 30 minutes. Serve with whipped cream, optional.
Notes
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Disclosure: This post is sponsored by McCormick®. All opinions are always my own and I only work with brands that I love.
Renea says
Wondering if I could cut the ingredients in half to make one pie?
Bonnie S says
Could you freeze one of these pies? Want to try it but there is only the 2 of us to eat it!
Lucy says
I made this pie last night and it was rich and delicious…but probably because i used 1 cup of butter instead of 1 stick (which is half a cup). I wasn’t sure which to use based on the recipe and when it comes to butter I figured go big or go home…but it took a fair amount of extra cooking time (for a 9 inch pie) and maybe if I’d used half a cup of butter it would have turned out as expected. It’s good, but I thought I’d ask for a clarification if it’s a cup or a half cup of butter. If it’s a cup I may not be able to make this again because of all the zumba i’ll have to do today. 🙂 Thanks for the help.
Julie Deily says
Hi Lucy, I’m sorry about that! That was a typo on my part, it’s just one stick of butter/ 0.5 cup just like you said. Glad it still turned out good. And I agree with you, if it was two sticks of butter, I would need to do zumba with you too! Have a nice day!
Erin @ The Spiffy Cookie says
Cookie pie might be the best kind of pie there can be!
Nutmeg Nanny says
Pecan cookie pie?! Oh wow! Sounds like I’ve been missing out 🙂 this looks amazing
Brandon says
I’ll take a big slice, Julie! This sounds great… I actually just made a chocolate chip cookie ice cream pop using Pillsbury’s gluten-free dough, so I’ve been in the mood for anything chocolate chip and cookie-related! 🙂
Jen M O says
Your cookie pie looks delicious. I love homemade pie crust. It is easy to make and taste so much better.
Amanda says
Looks so good! I might have to try making pie crust too… 🙂
Mark says
I’m actually having trouble wrapping my mind around this combination. Pecan pie and chocolate chip cookies, two of my favorite desserts, in one? May have to attempt out of sheer curiosity. Nice blog!
Stephanie @ Eat. Drink. Love. says
These look so fantastic, Julie!