Chocolate Chip Cookie Pie

INGREDIENTS:

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2 teaspoons vanilla extract

1/2 teaspoon salt, or to taste

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 to 1 1/4 cups semi-sweet chocolate chips

1 unbaked 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or subsitute with your favorite homemade buttery pie crust)

about 1/3 cup hot fudge (homemade or storebought), optional for drizzling

DIRECTIONS:

Preheat oven to 325F.
To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.
Turn batter out into pie pie shell, smoothing the top lightly with a spatula.
Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.
Optionally before serving, evenly drizzle with hot fudge. Alternatively, serve with ice cream or whipped topping. Pie will keep airtight at room temp for up to 5 days.