Chocolate Chip Cookie Pie

To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.

Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.

Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.

Add the chocolate chips and beat on low speed until just incorporated, about 1 minute.

Turn batter out into pie pie shell, smoothing the top lightly with a spatula.

Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.

Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don’t slice early or you will have a gooey mess.

Optionally before serving, evenly drizzle with hot fudge.

Alternatively, serve with ice cream or whipped topping.