You're not going to find many pies easier to prepare than this one. The irresistible cookie dough filling is quick to mix, and you don't even have to prebake the shell. How's that for convenience?

Ingredients

• Foolproof Pie Shell
• 1/2 cup unsalted butter, softened
• 1/3 cup sugar
• 1 cup light brown sugar, firmly packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

• 1/2 cup flour
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 cup semisweet chocolate chips
• 1/2 to 3/4 cup coarsely chopped walnuts

Instructions

1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350º.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

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Find more about:

• Chocolate Chips |
• Chocolate Pies |
• Christmas |
• Milk |
• Nut Pies |
• Thanksgiving |
• Walnuts |
• Whole Eggs

Related Categories:

• Thanksgiving Pies |
• Christmas Pies |
• Chocolate & Cream Pies |
• Nut & Pumpkin Pies |
• November 2004