Chocolate Chip Cookie Pie

This take on chocolate chip cookie pie puts the chips where you can see them: scattered over the top instead of stirred through, so they stay on the surface and melt into glossy pools as the pie bakes.

The filling itself is gooey, dense, and unapologetically rich, basically baked cookie dough in a pie crust. Beating the eggs to foamy gives it just enough air to keep it from turning leaden, and a modest amount of flour sets it into a sliceable but still fudgy middle. Melted butter does the rest, lending that deep, cookie-like flavor.

Sprinkling the chips on top rather than mixing them in means they don’t sink into the batter. Instead they sit on the surface and turn soft and shiny, giving every slice a crown of melty chocolate. The unbaked shell crisps and browns over the long, slow hour in the oven.

Warm from the oven with a scoop of ice cream is the only way to serve it.

Pro Tips

• Whip the eggs until foamy first so the dense filling bakes up with a little lift.
• Scatter the chips evenly over the top so each slice gets its share of melty chocolate.
• Bake the full hour low and slow, and tent the crust with foil if the edges brown too quickly.

Variations

• Mix milk, dark, and semisweet chips on top for varied chocolate intensity.
• Press chopped nuts into the top along with the chips for crunch.
• A pinch of flaky salt over the chips cuts the sweetness beautifully.