Chocolate Chip Cookie Pie

• 2 Eggs
• 1/2 cups Flour
• 1/4 teaspoons Salt
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 3/4 cups Butter, Room Temperature
• 1-1/2 cup Chocolate Chips
• 1 whole 9-Inch Deep Dish Pie Shell, Uncooked (See Note)
• FOR THE CHOCOLATE DRIZZLE:
• 1/4 cups Chocolate Chips
• 2 teaspoons Vegetable Oil

1. Preheat oven to 325u0b0F.
2. Beat eggs in large bowl on high speed until foamy (about 2 minutes). Beat in flour, salt and sugars. Beat in butter. Stir in chocolate chips. Spoon into the unbaked pie shell.
3. Bake for 55 to 60 minutes, until the top and edges are golden brown. Cool completely on wire rack (this takes a few hours). Serve room temperature with whipped cream or ice cream.
4. To make the chocolate drizzle, combine the chocolate chips and vegetable oil in a small bowl. Microwave for about 1 minute, stirring every 20 seconds. Using a spoon, drizzle onto the pie.
5. Note: If using a frozen pie shell, thaw it completely before use. Or increase the baking time a few minutes.
6. Recipe adapted from Nestle.

eggs, flour, ubc, sugar, brown sugar, butter, chocolate chips, pie shell, chocolate drizzle, ubc, vegetable oil

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cookie-pie-6/ (may not work)