Do you know what today is? It’s March 14th of course! Another way to write March 14 is 3.14 which is, of course, the mathematical value for pi. Every year on March 14th math and science lovers everywhere celebrate the mathematical constant pi. Food bloggers everywhere also celebrate on this day and make their favorite pies.
Over the years I’ve searched for some unique pies for Pie Day. One year I did a blood orange chess pie since they were in season. Last year I did a lemon cheesecake pie which was wildly popular. This year I took a new turn. While I am a huge fan of fruit pies I have to say this one doesn’t contain any fruit.
I actually came up with this one when we were snowed in last month. I knew the storm was coming but I didn’t go to the store ahead of time. All I had was what was in the house so once we were snowed in I began making a list of things I could bake. One of them happened to be this Toll House Cookie Pie.
The pie is easy to make and if you have everything you would need for cookies plus a pie crust, you’ve got to try this crazy good pie. I was able to whip it up in about 10 minutes and then it baked for 60 minutes. When it came out it smelled amazing. Like an extra chocolate filled cookie.
Biting into it I wasn’t sure what to expect. It was soft, gooey, and tasty. The crust was crispy but the filling was soft. The chocolate chips were melted into the pie filling which made it super chocolaty. Give it a try today!
- 1 refrigerated pie crust dough
- 2 eggs
- ¾ c. flour
- ½ c. sugar
- ½ c. brown sugar
- 1 t. baking powder
- 1 t. salt
- 1½ sticks (3/4 c.) butter, softened
- 1 t. vanilla
- 1 c. chocolate chips
- 1 c. walnuts, chopped
- whipped cream (optional)
- Preheat the oven to 350 degrees.
- Place the refrigerated pie crust in a pie pan. Set aside.
- In a large bowl combine the eggs, flour, sugar, brown sugar, baking powder, and salt. Mix well.
- Add in the softened butter and mix until completely combined.
- Add the vanilla and mix well.
- Fold in the chocolate chips and walnuts.
- Pour the batter into the prepared pie crust. Place the pie in the oven and place a cookie sheet underneath it in case it drips (mine did!)
- Bake for 50-60 minutes or until the top is golden brown and a knife inserted into the center comes out mostly clean.
- Cool on a wire rack for at least 30 minutes before serving.