1 cookie crumb crust pie shell
1 package (16 oz.) Chocolate Chip cookie dough, set out to soften for 10-15 minutes
3/4 cup chocolate chips
1/2 cup chopped nuts (chopped almonds, chopped pecans, chopped hazelnuts)

Preheat oven to 375°F.

Separate the cookie dough into two equal balls. On a floured surface, spread one ball of cookie dough into a massive round pancake the size of the bottom of the pie shell and, using a spatula, place it into the pie shell. Sprinkle 1/4 cup chocolate chips, and 1/4 cup nuts on top of this layer of cookie dough. Spread the other half of the dough into a similar pancake, and place in the pie shell of the first layer, spreading carefully so that the dough comes to the crust.

The dough will not come up to the top of the shell, that’s okay.

Bake for 30 minutes or until the dough is cooked to your liking (the more you cook, the firmer it will get).

When done, remove the pie from the oven and immediately spread on the chocolate chips. Wait for 2 minutes, and then spread the chocolate around like an insanely rich frosting. Sprinkle the nuts on top.

When ready to, top with a layer of whipped cream, and crushed chocolate wafers or shaved chocolate.

Variation: Top with cherry pie filling in place of (or in addition to) the chopped nuts.

Tip: That layer of cookie dough in the pie crust might look king of thin before you cook it. Don’t worry, it will rise!

Prep time: 10 minutes; Cook time: 35 minutes.

Serves: 8

Submitted by: Elizabeth S. Wiebelt