Wednesday, June 23, 2010

I take requests

Most cravings should be satisfied, even if they're someone else's. Especially cravings for cookie pie, which upon combining two delicious things, creates something even more fantastic than the sum of its parts.

Today was my first day home after being away for a while. I spent some time in the book store, the kitchen, and the pool. Pretty ideal.

Pie crust
(revised from peach and honey pie)

1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 cup butter
1/4 cup vegetable shortening
3 Tblsp. plus 1 tsp. cold water
1 Tbsp. sugar

Cookie filling

2 eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 cup butter, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)

For the crust, combine the dry ingredients then cut in the butter and shortening until the mixture has the consistency of course cornmeal. Refrigerate for ten minutes, then pour out onto a floured piece of wax paper. Roll out to desired size and thickness.

To transfer to the pie plate, place your hands underneath the wax paper, flip the dough onto the plate, and trim to fit (patch jobs may be necessary).

Pre-bake for ten minutes at 325 degrees.

For the filling, beat the eggs with the vanilla, then add the sugars, flour and cinnamon and combine. Add the (melted and cooled) butter and incorporate, then stir in the nuts and chocolate chips.

Pour into pie crust, and bake for one hour at 325 degrees.

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