Chocolate Chip Cookie Pie has been in my extensive personal recipe database for a long, long time. And I have no idea at all where it came from. Fifteen years ago -- when I got married -- I started collecting recipes from cooking magazines, newspaper columns and backs-of-boxes, because obviously several dozen world-class cookbooks were insufficient to draw upon to feed our giddy new household. Collecting recipes, in those dim and distant pre-Internet days, consisted of ripping pages and then scanning them into WordPerfect documents, which I then proceeded to organize and format exactly as I wished, eliminating directions I would not need and paring down steps and ingredient lists to my liking. I always included the source...but the Cookie Pie is an orphan.
Preheat oven to 325 degrees F.
Have ready a 9-inch pie pastry shell.
(I use frozen shells from my local gourmet store, and let them thaw while I prepare the filling. Do what you need to.)
Beat together, in this order:
1 cup sugar (regular cane sugar, I've not tried brown but it might be too moist)
1 tsp vanilla extract
1/2 cup melted butter (1 stick, cooled a bit)
Stir in: 1/2 cup all-purpose flour until NEARLY mixed in.
1 cup really good chocolate chips (Ghiradelli or whatever causes you intensest pleasure)
1 cup walnuts or pecans
(I suppose slivered almonds or some peanuts would be OK but I've never tried that. I should try peanuts sometime. We like peanuts.)
Stir some more until flour vanishes. Pour into the pie shell.
Bake 60 minutes, until a lovely golden brown.
Let cool a bit before cutting.
Ideally, the top is firm and crisp and the middle is puffy and tender.
In the past, we've served this with ice cream and whipped cream. A few raspberries might be a nice touch.