I've made this a few times and it's always a hit. I have found that if I decrease the butter by 1/4 cup and increase the flour by a 1/4 cup, that I get a more cookie-like pie, that isn't so heavy and too rich. By doing this, all the chips don't sink to the bottom either. I also do as others have suggested and drop some chocolate chips on top with about 20 minutes left to cook. Finally, I use a 9" graham cracker crust because that's what we prefer.
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I've made this a few times and it's always a hit. I have found that if I decrease the butter...