How do you feel about pet names? They can be really silly, of course, and I know more than a few people who think of them that way, but I happen to believe that they can be a sweet and simple way to let a person know you care.
Interestingly, they're also often food-related--Honey, Sugar, and Sweetie, obviously, but also Dumpling, Babycakes, and Cutie Pie. Why in the world am I talking about this? It's only because the best name for this pie-cookie creation is the portmanteau pookie (not to be confused with pizookie), a common pet name. Cute, right?
Having a cute name isn't its only fantastic feature--this hybrid is also quite delicious. It's pretty much a cookie baked in a pie crust, the best of two dessert worlds. This is a great recipe if you need practice making pie crusts (uh...always!), as it gets blind-baked and then baked again and therefore hides many common blunders. (You can always go the store-bought route, but be sure you get a deep dish crust.) The filling comes together quickly just like a cookie dough and poofs up beautifully in the oven. It eventually settles down into the thick, incredible goodness you see before you here.
|Though it's not depicted, ice cream should be required.|
It's a pookie, Pookie, and it's sensational.
Chocolate Chip Pookie
Based on a recipe from Great Pies & Tarts
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup brown sugar, lightly packed
- 1/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 3/4 cup pecans, coarsely chopped, divided
- 1 9-inch deep dish pie shell, blind-baked
Position the rack in the lower third of the oven. Heat the oven to 350F.
Sift together the flour, salt, and baking soda and set aside. Place the melted butter in a large bowl. Using a wire whisk, gradually blend in the brown and granulated sugars. Beat in the eggs, then add the vanilla. Stir in the dry ingredients, then add the chocolate chips and 1/2 cup of the pecans. Pour the batter into the baked pie shell and sprinkle the remaining 1/4 cup pecans over the top.
Bake for 35 to 37 minutes, or until top of the pie is lightly browned and the center is just set–-a toothpick inserted into the center should remain slightly moist. The filling will set as it cools. Cool for at least 4 hours. Before slicing, reheat the pie in a warm oven for 8 to 10 minutes. Serve with vanilla ice cream if you know what's good for ya.