I’ll say that one more time: double chocolate chip almond cookie pie. Cookie pie. Cookie pie. Cookie pie.
This is a beautiful dessert, in so many ways. First of all, it contains some of the most important ingredients known to man: chocolate, double chocolate, almonds, butter, pie crust. All it’s missing is pork…and you could remedy that buy adding in crumbled bacon and/or using lard in your pie crust. Just something to consider. Secondly, it solves that terrible, gastronomical conundrum that is, “What do I want for dessert? A cookie or a slice of pie?” Welcome to the future, my good hungry friend! Who needs flying cars? You can have cookie pie. That’s two desserts in one. It’s like a culinary double rainbow. Plus, it offers twice the opportunity for supplemental dairy. I mean, pie needs to have one of two things to go with it: ice cream or whipped cream. Or ice cream and whipped cream. And cookies need milk. So you could have a slice of cookie pie with some whipped cream and a glass of milk. Boom. Done. Third, think of all the neatly paired colloquialisms you could make. “Any way you slice it, that’s the way the cookie crumbles!” And uh…um….ok, well maybe that’s the only one. Finally, this dessert is extremely easy to make, even for those of you who are baking-phobic. And do you know what you get at the end of this easy process? Flaky, buttery pie crust, crunchy top and a nice thick layer of chocolate in the middle. It makes a great alternative to the usual whipped chocolate or fruity pies. And if you’re tired of eating pumpkin after Thanksgiving and Christmas, then I believe this one is calling your name.
Plus, it’s easily customizable. Don’t like milk chocolate? Use semisweet and dark. Prefer white chocolate? I think you’re a heathen, but whatever–use white and dark, or white and semisweet. Don’t like almonds? Use walnuts, pecans or peanuts. Need more pig? Add bacon.
Double Chocolate Chip Almond Cookie Pie
Adapted from Bakerella
1 9″ pie crust
Preheat oven to 325F. Roll out pie crust into pie plate.
In a mixer, cream the butter and sugars together until light and fluffy. Add in eggs, one at a time, and vanilla. Sift almonds and flour together and add to butter mixture. Finally, add in the chocolate chips. Mix thoroughly and pour batter into pie crust. Batter should be relatively liquidy (compared to regular cookies).
Bake for 1 hour, or until a nice crust has formed on the top. Let cool. You can eat the pie while warm, but it will be pretty soft and gooey. Let harden completely for easier eats.