Next, slowly add the flour mixture into the wet ingredients and stir until just combined. You want to be careful not to over-mix, as that can make the cookie pie tough. Finally, fold in those luscious chocolate chips, ensuring they’re evenly distributed throughout the batter. Pour the mixture into the pie crust, smoothing it out with a rubber spatula. The anticipation is already building!
Now it’s time to pop that beauty into the oven! Bake for about 30-35 minutes or until the edges are golden brown and the center is just set yet still a little gooey. I find that a toothpick inserted in the center should come out with a few moist crumbs attached – this is the best indicator that it’s ready to come out. Let it cool for about 15-20 minutes before serving, so it firms up slightly.
While it cools, I love to get my favorite ice cream ready for serving. A scoop of vanilla or even salted caramel really takes it to the next level. Trust me; you won’t regret it!
Pro Tips for Best Results
I’ve baked this pie a few times to perfect my technique, and here are my best tips. First, ensure your butter is melted but not hot when mixing with the sugars; it should be warm to the touch. If it’s too hot, it can cook the eggs and affect the texture.
Second, I recommend chilling your pie dough for about 15 minutes before filling it. This helps prevent it from shrinking while baking. I once forgot this step, and although it still tasted delicious, the crust didn’t hold up as well.
Lastly, for an added texture and flavor, try mixing in some chopped nuts or even a sprinkle of sea salt on top right before baking. It’s these little tweaks that can make a world of difference!
Common Mistakes to Avoid
One of the most common mistakes I’ve made is overmixing the batter. It’s easy to get a bit carried away, but doing this can lead to a tough texture instead of that wonderfully gooey center we’re after. Trust me; gentle folding is key! (See the next page below to continue…)