Yield: about 8-10 servings


For the “crust”:*

  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 ½ cups semi-sweet chocolate chips

For the filling: 

  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • Pinch of salt
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1 tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

To finish:

  • ¾ cup heavy cream
  • 3 tbsp. confectioners’ sugar
  • Chocolate syrup
  • Small chocolate chip cookies
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  • step 1: HideShow Images

    Adjust oven racks to upper and lower-middle positions.  Preheat oven 375°.  Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low-speed just until combined.  Stir in the chocolate chips.

  • step 2: HideShow Images

    Press a portion of the cookie dough in an even layer to form a crust in a 9-inch pie plate.*  Transfer to the preheated oven and bake 5-8 minutes, until slightly puffed.  Cover the cookie with a piece of foil or parchment and fill the pie plate with baking beads (dried beans or rice will also work.)  Continue baking, rotating once during the process, until the cookie is browned and mostly baked through, about 25-30 minutes (depending on the thickness of the cookie).  Transfer to a wire rack and let cool.

  • step 3: HideShow Images

    To make the filling, combine the butter, sugar, and salt in a mixing bowl.  Beat together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Transfer to the cooled pie “crust” and fill, pressing down or spreading in an even layer.

  • step 4: HideShow Images

    To finish, combine the heavy cream and confectioners’ sugar in a small bowl.  Whisk or beat on medium-high until stiff peaks form.  Transfer to a pastry bag and pipe swirls on top of the pie.  Drizzle with chocolate syrup and top with small chocolate chip cookies for garnish, if desired.  Chill until ready to serve.

  • step 5: HideShow Images

    *This recipe makes more dough than you will need for the “crust”.  The dough freezes extremely well, and the cookies can be baked directly from the freezer as in the original instructions with a few minutes added on to the baking time.  If you’re already making the dough for the crust, you might as well stock the freezer at the same time!