Reviewed: Sep. 24, 2010

I can't bake at all ! but this came out great was gone in one hr

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 22, 2010

Just like the pie I remembered devouring in high school. It is such a hit I get requests for it all the time. Thanks for posting!!!

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Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Aug. 26, 2010

This pie was great!! I followed some of the other reviewer suggestions and only used 3/4 cup butter and a deep dish pie pan. Really simple to make as I used store bought pie crust. I also sprinkled a handful of chips on top with about 15 min baking time left. Definitely will make this one again!! Oh I also didn't use any nuts this time but I'm sure it will be great with either pecans or walnuts!

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Reviewer:

foust40

Reviewed: Aug. 25, 2010

So good! Only change I made was to reduce butter to 3/4 c. Just like a ooey gooey chocolate chip cookie fresh out of the oven. Great with ice cream too.

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Reviewer:

Grymz

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

Reviewed: Aug. 23, 2010

I saw a chocolate chip pie at a restaurant recently that looked so good that I knew I'd have to fine the recipe. This pie was a cinch to put together and Oh so good!

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Reviewer:

Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 29, 2010

I brought this to a friends house for a picnic. As soon as I put it on the dessert table, it was cut and gone. People were raving about it. Simple to make, great tasting. Will definately keep this one in my recipe box. Thanks!!

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Reviewer:

mybest

Cooking Level: Expert

Living In: Canal Fulton, Ohio, USA

Reviewed: Jul. 28, 2010

If you've ever had chocolate chip cookie pie, you would know that this is SUPPOSED to be a gooey pie! It is not supposed to be like a giant/thick cookie in a pie shell...it's gooey rich sweet decadence in a pie shell! That being said, I omit the nuts, usually cut down a bit on the butter and add a teeny bit of salt. Perfection.

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Reviewer:

Tanya Belt

Cooking Level: Expert

Home Town: Conneaut, Ohio, USA

Living In: Newcomerstown, Ohio, USA

Reviewed: Jul. 12, 2010

Very good! I believe some of the reviewers here are mistaken when they say that when you take it out it's not done. The thing is, although it's gooey, it's definitely done. The filling of pie's are usually gooey. But it definitely tasted better after refrigerating it. The gooey filling is hardened and it tastes like a delicious brownie-like dessert.

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Reviewer:

urockit

Cooking Level: Beginning

Reviewed: Jul. 12, 2010

Excellent and simple. My 10 year old son wanted to make a pie and he picked this one. After reading reviews I did cut the butter to 3/4c. Turned out great, very rich.

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Reviewer:

Alifrancis

Reviewed: Jun. 1, 2010

My changes were to only use 1/2 cup of butter, 1/2 t vanilla (I'm not a huge fan of vanilla and using half ended up being a good decision!), leave out the nuts (we don't like them), and 1/8 teaspoon salt. I read a bunch of the reviews first and made sure to beat my eggs for about 3 minutes in my mixer, and added my melted butter when it was warm rather than hot. Then I checked the temperature of the batter before adding the chocolate chips to make sure it wasn't warm enough to melt them. I read that the chips sink to the bottom of the pie, so used 3/4 cup regular chocolate chips and 1/4 cup minis because I thought maybe the minis wouldn't sink. Turns out they'll sink no matter what size they are! 40 minutes after putting the pie in the oven, I sprinkled the top with another handful of chocolate chips. My pie was actually done after 50 minutes. I stuck a toothpick in the center and it came out mostly clean. The pie is wonderful- it's just like eating a soft, gooey, fresh from the oven cookie. Even when it cools and firms up, the texture is still like that! Awesome!

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