I made this for our New Year's day celebration dinner and everyone loved it! The only changes I made were to add 1 tsp pure vanilla extract, a shake of sea salt, and I used a little over a half a bag of the mini semi-sweet morsels instead of the regular sized chips, and pecans instead of walnuts. I used the smaller chocolate morsels to avoid having the chips all settle down to the bottom of the pie during baking as others have complained about. That trick really worked! I also cooked it for 1 hour and 15 minutes to avoid it being underdone (too gooey) as some cooks have mentioned. I tried to cut the butter down to 1/2 cup (which was softened, not melted), but when mixing in the chocolate chips and chopped pecans, I could tell the batter was a little too tight so I added in an extra half a stick (1/4 cup) of softened butter at that point. The texture was great, and the pie crust was so deliciously buttery. I originally thought a cookie crust would have been better than a traditional crust, but it really complimented the cookie filling beautifully. We served it with Cool Whip topping, which was wonderful, but vanilla ice cream would have been great too! I remember getting the recipe for this off the back of the Nestle Chocolate Chips bag and making it for my 18th birthday "cake" years and years ago. I don't know why I waited so long to make it again. I'm sure I will be making it often since I've rediscovered this fantastic pie after all these years. Thanks for posting!
Was this review helpful?
2 users found this review helpful
I made this for our New Year's day celebration dinner and everyone loved it! The only changes...