Sunday, May 9, 2010

Chocolate and Cookie Gooey Pie

As I was waking from a rare afternoon nap (could it have been that Mimosa from the brunch buffet?) I awoke to a show on the Food Network. A chef had baked a pie that was basically a chess pie with crumbled up chocolate cookies in it. He claimed that really the filling for a chess pie is basically a binder and you can mix almost anything with it. Ok.. no chocolate cookies in this house but I did have a sleeve of Girl Scout shortbread cookies, plus a huge package of Toll House chocolate chips and some walnuts. Hmmm.... so I whipped up the filling for a chess pie.

1 stick of oleo (that is a clue as to how old this recipe is) - I used a stick of soft butter
1 1/2 c. sugar
3 eggs; one at a time
1 Tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
2 tsp. white vinegar
   Mix in order listed. Do not overbeat. Use unbaked pie shell.

I used a Pillsbury pie crust... the kind you unroll.
I mixed up the filling for the pie, but I added about 1 1/2 cups of chocolate chips, 1 sleeve of Girl Scout shortbread cookies (crumbled a little.. not too small)  and 1/2 cup of chopped walnuts. I poured it all into the pie shell and placed the pie in a 400 degree oven for 10 minutes. I then lowered the oven to 325 degrees and baked the pie for about 25 minutes. I did check for doneness with a toothpick... not wanting it undercooked.

Oh my goodness!! I tiny sliver is all you need. It is sooo rich. Now I am wondering what other cookies could be used in this recipe to make it a little unique. So much fun!!