I have very few recipes that I have been making for over ten years.  This Chocolate Chip Cookie Pie recipe is one of the few.  The only other things I can think of are cinnamon rolls and ziti.  Not only that, but Chocolate Chip Cookie Pie is so easy that I have the recipe memorized.  Made with a No-Roll Pie Crust, you can go from start to finish in just 20 minutes!  This is a favorite dessert for company, and you can add peanut butter chips for variety.

I was first introduced to this pie when one of my students (Bryn, to be specific) gave me this pie on the last day of school.  I loved the rich flavor and the three layers.  The following school year, I inquired of her mother who told me that it was a Nestle Toll House Chocolate Chip Cookie Pie.  I searched it out (back when few people used the internet), and found it.  Below is my own adaptation-with less butter!

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Please Note
~ Recently my oven has been a bit funky with this recipe and I have to bake it an extra 15 minutes, but for years 50-55 minutes worked well for me.
~ You can use any pie shell you like.  A friend even used chocolate graham cracker crust.  I use a pat-in-the-pan/no roll pie crust for ease. If you have never had good luck making traditional pie crust, try my directions for pie crust for beginners.
~ Occasionally, I need to use a pie shield to keep the crust from browning too much.
~ This is great with peanut butter chips mixed in, too.
~ The layers you see above just happen naturally with this recipe.  The chips sink to the bottom.
~ The above picture was taken when the pie was still a bit warm.  The chocolate will harden, though the chips do not all stay "formed."

This is definitely a simple recipe, easy enough for even the youngest of bakers!  Enjoy!

~ Annette {This Simple Mom}