Rich dessert: Chocolate chip cookie pie

July 30, 2008 12:00:00 AM PDT
Pastry Chef Annie Baker shares a rich and dreamy recipe.

Chocolate chip cookie pie
Makes 2 - 10" pies

  • 8 ounces butter, softened (2 sticks or 1 cup)
  • 3/4 cup brown sugar, packed
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 cups chocolate chips, dark chocolate, semi sweet and milk chocolate combined

Line a 10-inch pie plate with foil and spray with non stick spray.

Mix butter and sugars until light and creamy.

Add eggs and vanilla. Mix well. Mix in dry ingredients.

Mix until just combined. Add the chips and combine.

Place the batter into the prepared pie plate.

Bake at 350ºF until golden brown. About 15-20 minutes.

Let the pie cool to room temp.

Now it can be stored in the fridge for up to 5 days or frozen for up to 2 months. Cut the pie when it is cold. Then warm up the pie pieces in the oven or quickly in the microwave.

Serve with Vanilla bean ice cream and whipped cream.

About Annie Baker
Despite her prophetic-sounding name, Annie Baker did not start out to be a pastry chef. Instead, her practical parents pushed her toward the white collar world. After receiving an Accounting degree from Saint Mary's College in South Bend, Indiana, Annie dutifully went to work for a large corporate bank in downtown Chicago. After ten years of "counting beans" and (more importantly) delighting a steadily increasing number of co-workers with the sweet treats she made at home, Annie ventured West and enrolled in the Pastry Arts Program at CIA Greystone for formal training. Annie was always creative and detail-oriented, but it was then and there that she gained the knowledge, skills and confidence needed to advance from amateur home baker to professional pastry chef. Upon graduation - and barely a year after dining as just another tourist at Mustards Grill in the Napa Valley - Annie joined the Mustards kitchen team and was quickly given her own pastry station to manage and develop. Her friendly personality, infectious enthusiasm and zany sense of humor brightened the kitchen where, as Mustards Pastry Chef, she collaborated with owner/chef Cindy Pawlcyn to create the popular restaurant's delectable desserts for over 5 years, leaving in June 2008. Currently Annie is teaching baking and having fun doing cooking demos in the Napa Valley. Annie Baker radiates pure happiness and zest for life. She is a popular teacher as well as a chef, always eager to share personal experiences and insights into the joys of finding one's destiny later on in life - sometimes even when you least expect it.


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