Wedding Wednesday: Chocolate Chip Cookie Dough Pie

Mike and I are getting really excited about putting our plans into motion for our October 2012 wedding. We made the decision several months ago to do a multitude of pies rather than cakes or cupcakes for the reception. We've been having fun playing with pie recipes ever since. While the Blueberry + Peach is still by far my favorite (yum!), we've also made apple pie and Blackberry+Pear! This one is our most recent attempt though! I baked one for my family on Thanksgiving (and we kept one at our home, too!). Mmmm! It's rich and gooey and positively divine when still warm! Of course all pie tastes better with ice cream in my opinion but this one hits a homerun!

I originally stumbled upon this recipe from Our Best Bites (which originated from Nestle) and they have the best pictures, too! I didn't manage to snap any while I was baking away (aside from the 3 which are obviously from my phone!) but I've included a few from OBB and you can always pop on over to see step-by-step photos if needed! I got to use my new baby KitchenAid mixer for this recipe and boy oh boy, it's a dream machine! 

Let me preface this recipe with this: It is so simple! I made a second one without even looking at the recipe and I clocked myself and five and a half minutes! Of course you need to bake it for an hour, but really, it's such a simple recipe! (I changed a tiny thing here or there, but not too much!)

Chocolate Chip Cookie Dough Pie

Ingredients:

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 candied pecans (you are welcome to make it without nuts)

Directions:

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

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.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Okay, so mine doesn't look all that delicious out of the oven, but I assure you it is! OBB makes a good point that it takes a lot less rich when it's cooled, but you can't really beat the oogey gooey goodness of a fresh-from-the-oven pie! iPhone photos and poor kitchen lighting do not do it justice. It's a super simple recipe with things you might already have in your house so you simply must give this a shot! Even if you don't like overly sweet things, this might tickle your fancy! (Mike even liked it!)


* Additional photos courtesy of Our Best Bites

Mike's Blueberry-Peach Pie

I've been waiting for what feels like forever to post this recipe. Timing issues and scheduling aside, this pie is long gone in our house. We pretty much ate one piece each per day until the pie dish was totally clean. Yum! Mike threw this recipe together with absolutely no help from the internet or a cook book. I mean, pies really aren't all that hard... it's just baked fruit. So he mustered up some courage to just throw things in a bowl and cook it... and it was the most heavenly thing I've ever eaten! Seriously... sounds like a slightly strange combo but nothing beats it! Give it a whirl! (Edit: I didn't realize how small/hard to read the photos would be... Whoops! Too late. You can click on each one to see it larger or you can follow the typed out version below! Or maybe you have better eyesight than me!)

Here's the typed version in case you want to copy + paste or print it out! It's seriously a ridiculously easy recipe! xo

Ingredients:

1 box of 9" pie crusts (2 total)

4 peaches

1 cup of blueberries

1/2 cup of brown sugar

1/2 cup of flour

1 cup of sugar

2 Tbls of honey

1 Tbls of cinnamon

1 stick of butter

1/2 cup of glazed pecans (pre-packaged)

Directions:

Step one: Wash your fruit but leave skin intact. Line your pie dish with one 9" pie crust. (Lightly coat the bottom of the pie dish with butter.)

Step two: Remove peach pits and cube peaches. 

Step three: Add one cup of blueberries to the bowl. As well as 1/2 cup of glazed pecans

Step four: Add all dry ingredients... 1/2 cup of brown sugar, 1/2 cup of flour, 1 cup of sugar, 1 tablespoon of cinnamon. Add 2 tablespoons of honey. Mix well.

Step five: Add the pie filling mixture to the pie dish with the crust already laid out. Slice the remaining stick of butter and lay it on top of the filling.

Step six: Use the second 9" pie crust to create a lattice top. (Optional. You can have any type of pie top you wish, but c'mon... lattice is so pretty!)

Step seven: Brush a milk + cinnamon mixture on the top of the pie to help it brown in the oven.

Step eight: Cover the edges of the pie with aluminum foil to prevent it from burning.

Step nine: Bake in the oven for 55 minutes at 375 degrees. Remove it and let it cool for 5 minutes.

Step ten: Top it with vanilla bean ice cream and serve it a la mode! Enjoy!

Please let us know if you decide to try it! I promise you you won't regret it! I'll be making some mini apple pies tonight to share later this week! Happy Monday, honeybees! xo