Pumpkin Chocolate Chip Cookie Chess Pie
A chess pie tastes a lot like the filling of a pecan pie… it’s ooey and gooey, has an almost caramel-like buttery taste, and is divinely delicious! Pour that over your favorite cookie (say, Pumpkin Chocolate Chip Cookies) and bake it in a pie crust to create a delicious and unique pie that will WOW your holiday guests this year!
…and that’s all, folks!
- 1 unbaked Pillsbury pie crust
- Approximately 10 medium Pumpkin Chocolate Chip Cookies (enough to fill the pie crust)
- 1/2 c. butter, melted
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (or almond flour, or flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
- Chop up the Pumpkin Chocolate Chip Cookies into quarters. Put all the pieces in the unbaked pie crust.
- In a bowl, whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla until smooth.
- Pour over the chopped up cookies. Use a rubber spatula to gently stir, making sure all of the pieces are coated int he butter/sugar mixture. Use the spatula to smooth down the top of the pie so that it's an (almost) even layer.
- Bake at 350 degrees for 35 minutes until golden brown on top. Let rest for 5-10 minutes before serving.
As with most pumpkin recipes, I preferred this the next day. I thought the pumpkin flavor came through stronger after it sat for a day, and it was delicious!