Prep time: 25 minutes (60 minutes in the fridge)
Bake time: 20 minutes
Makes 8 pie slices (1 whole pie)
Chocolate chip cookie crust:
-2 cups + 4 tbsp all-purpose flour
-1 tsp baking soda
-a pinch of salt (skip if using salted butter)
-2 sticks (or 1 cup) of softened unsalted butter
-1/2 cup white sugar
-1/2 cup brown sugar
-1 tsp vanilla
-4 tbsp milk
-1 cup chocolate chips
Butter tart filling:
-1 1/2 cups brown sugar
-1/2 cup butter
-6 tbsp milk
-3 tbsp cornstarch
-1 tsp vanilla
-2/3 cup chocolate chips, optional (can also use/add pecans or walnuts)
**To make it vegan: Swap the milk with non-dairy milk and the butter for vegan butter
Cookie crust (refrigerate for 60 minutes before using):
Preheat your oven to 325F/160C.
Grease and line a pie pan with parchment paper.
In one bowl, mix the flour, salt, and baking soda then set aside.
In a different bowl, whip the butter until it's creamy and smooth. Add both sugars and mix until light and fluffy. Then add in the milk and vanilla until incorporated. Next, mix in the dry ingredients until incorporated then fold in the chocolate chips.
In the grease, lined pie pan, make an even layer of dough on the bottom.
Bring some dough up the sides of the pan to make the edge of the crust.
Refrigerate for at least 60 minutes before adding the filling.
Filling (for a slight runnier filling, only use 2 tbsp cornstarch):
In a bowl, beat the sugar, vanilla, cornstarch, milk, and butter until smooth and creamy.
If you're adding chocolate chips or nuts, add them at this point and fold them in.
Pour the filling into your cookie crust and bake for 15-20 minutes.
Let rest until cool and chill in the fridge before serving. These can also be served warm. Enjoy!