Chocolate Chip Cookie Pie

• 1 (9 inch) basic flaky pie shells, refrigerated
• 12 cup unsweetened butter, softened
• 1 cup firmly packed light brown sugar
• 12 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 12 cup cake flour, sifted
• 14 teaspoon salt
• 14 cup whole milk or 14 cup light cream
• 1 cup semi-sweet chocolate chips
• 12 cup coarsely chopped walnuts or 12 cup pecans

1. **Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
2. Preheat oven to 350.
3. Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in the vanilla; add the flour and salt and blend until evenly mixed.
6. Blend in the milk; dont be concerned if the filling looks a little curdled.
7. Stir in the chocolate chips and walnuts.
8. Pour filling into chilled pie shell, smooth the top.
9. Place pie on center oven rack; bake about 1 hour, rotating the pie 180 halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
10. When done, the top of the pie will be a dark golden brown; that is fineit doesnt mean the pie is overbaked.
11. Give the pie a slight nudge; the filling should not move in waves, even at the center.
12. Transfer pie to a wire rack; let cool.
13. Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.

pie shells, butter, brown sugar, sugar, eggs, vanilla, cake flour, salt, milk, semisweet chocolate chips, walnuts

Taken from www.food.com/recipe/chocolate-chip-cookie-pie-268522 (may not work)