Chocolate Chip Cookie Pie

I have had the store bought version of this pie and it was delicious but in no comparison to the homemade version with a homemade crust!

Pie Crust  (also seen here in the Tex Mex Quiche)
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1/4 cup solid vegetable shortening (ew)
3 TBS cream cheese
1 1/4 cups all purpose flour
1/2 tsp salt
2 TBS water
1 TBS Milk

In a small bowl, combine shortening and cream cheese and beat until combines. Cover and chill for 2 hours.

In medium bowl, combine flour and salt and mix well. Add shortening mixture and cut it using a pastry blender or two knives, until mixture looks like cornmeal. Sprinkle water and milk over all, mix and form into a ball. Chill for at least 4 hours (ugh).

Roll out and press into a pie pan.

Cream cheese and crisco mixture

Chocolate Chip Cookie Pie
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1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

***Put a cookie sheet underneath it just in case!!!****
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. The knife never came out clean for me I probably took it out after 65-70 minutes. It was moist but still set up. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

My crust was a little brown so I probably could have taken it out sooner but it was fine.