American•indulgent
Gluten Free Chocolate Chip Cookie Pie
Have you ever had a chocolate chip pie? This gluten free chocolate chip pie is like a cookie in pie form. It's the best of both worlds!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 blind-baked gluten free pie crust
- ½ cup (113 g) butter, melted and cooled
- 1 cup (200 g) granulated sugar
- ½ cup (70 g) Kim's gluten free flour blend ((or your favorite gf flour blend containing xanthan gum))
- 2 large eggs, beaten and at room temperature
- 1 tsp vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips ((see substitutions above))
- 1 cup (125 g) chopped toasted walnuts ((see substitutions above))
- vanilla ice cream for serving
Instructions
- 1
Preheat your oven to 350° F.
- 2
Prepare pie crust according to recipe instructions for blind baking.
- 3
Mix all other ingredients in a large bowl until well combined. Pour into prepared pie shell.
- 4
Bake for 45 minutes or until top is golden brown and crackled (check crust halfway through baking and if it's getting too dark, cover the pie with foil).
- 5
Allow the pie to cool on a wire rack. Serve slightly warm with vanilla ice cream.