Ingredients
Units
Scale
- 1-9-Inch Unbaked Pie Crust
- 60z (3/4 Cup) Salted Butter, melted
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 1 Large Egg and 1 Additional Egg Yolk, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 218 grams (1 3/4 Cup) All Purpose Flour
- 255 grams (1 1/2 Cups) Chocolate Chips, plus more for the top of the pie
Instructions
- Roll out the pie dough and fill your pie dish, prick it with a fork, and then it place it in the freezer to chill for 20 minutes while your oven preheats. Preheat the oven to 375°F/191C. Once it has been 20 minutes, cover the pie shell with parchment paper and fill it with pie weights or dried rice. Bake for 15 minutes to just set the pie crust. Remove from the oven and remove the parchment paper and pie weights and set aside while you prepare the cookie dough. Reduce the oven temperature to 325F/163C.
- In a large bowl whisk together the melted butter, granulated sugar, and light brown sugar, until fully combined. Next add in the whole egg, egg, yolk, and vanilla extract, and mix for a minute or two until lightened in color.
- Add the all-purpose, flour, baking soda, and salt, fold with a spatula until just almost combined, and then mix in the chocolate chips. Do not over mix you just want the chocolate chips evenly dispersed.
- Add the cookie dough into the par-baked pie shell and spread into an even layer then add some additional chocolate chips on top if desired. Use a piece of parchment paper or aluminum foil to gently cover the edges of the pie crust for the first 30 minutes of baking, and bake the pie for 40 to 50 minutes. Let the pie cool to room temperature, the warmer it is the messier the slices will be. Serve with fresh whipped cream, vanilla ice cream, and sprinkles! Store pie leftovers in an airtight container for up to 4 days at room temperature.
