Chocolate Filled Cookie Pie

I invented this recipe for Pi Day 2010. I needed a serious chocolate fix, and it needed to go in my pi pie plate. To create this recipe I used the NESTLÉ® TOLL HOUSE® chocolate chip cookie recipe, Ghirardelli’s truffle recipe, and caramel sauce. This pie is so rich you can’t eat a slice larger than 1/12th of the pie. It is best served with vanilla ice cream and tastes like a $7 dessert from a fancy restaurant.

Ingredients

Cookie

• 2 1/4 C all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 C (2 sticks) butter, softened
• 3/4 C granulated sugar
• 3/4 C packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 C (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Chocolate Filling

• 1 C Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 2 TB & 2 tsp heavy whipping cream
• 3 TB unsalted butter, cut into small pieces

Topping

1/3 cup sugar
• 2 TB butter
• 2 TB & 2 tsp C heavy whipping cream
• 1/4 C pecans, chopped

Directions

Cookie dough

1. Pulse the chocolate chips in a food processor until you get bits of chocolate
2. Combine flour, baking soda and salt in small bowl
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy
4. Add eggs, one at a time, beating well after each addition
5. Gradually beat in flour mixture
6. Stir in chocolate pieces
7. Chill in refrigerator or freezer until stiff

Bottom “Crust”

1. Grease and flour a pie pan
2. Smoosh about half of the cookie dough into the pie pan, forming a crust
3. Place remaining cookie dough back in the refrigerator

Make Chocolate Filling

1. In a small saucepan, bring the cream to a simmer
2. Add the butter and stir until melted
3. Add the chocolate chips. Stir until completely melted and smooth
4. Remove from the heat and pour into the pie “crust”
5. Place in refrigerator until chocolate filling becomes firm (30-60min)

Top “Crust”

1. Remove chilled pie from refrigerator
2. Using a floured pastry sheet (or flexible cutting board), take about half of the remaining cookie dough and smoosh it into a top “crust” on the pastry sheet
3. Take dental floss and run it under the “crust” to release it from the pastry sheet
4. Gently lift up one side of the pastry sheet and flip the “crust” onto your hand
5. Place the “crust” on top of the chocolate filling and finish shaping
6. Make sure the top “crust” doesn’t come over the lip of the pie plate or it will overflow while baking

Baking Pie

1. Allow pie to sit until dough is close to room temperature
2. Heat oven to 375F
3. Place pie in oven and bake 25-35 minutes until crust is golden and cooked (will still look wobbly)
4. Remove from oven and cool on rack

Topping

1. Whisk sugar in a heavy saucepan over medium-high heat until sugar dissolves
2. When the sugar turns an amber color add the butter and whisk until melted
3. Remove pan from heat and count to 3 – then slowly pour the cream into the pan, swirling until incorporated – then whisk until mixture is smooth
4. Sprinkle chopped pecans on top of pie
5. When caramel sauce has thickened, drizzle on top of pie

Nutritional Data

1/12 of Pie: Calories 565.9 | Total Fat 33.9g, Sat. 19.6g, Poly. 1.5g, Mono. 7.6g | Cholesterol 104.3mg | Sodium 327.4mg | Potassium 95.3mg | Total Carbohydrates 69.7g, Dietary Fiber 1.6g, Sugars 48.9g | Protein 5.2g