Don’t you just love recipes that are super easy but always have that “wow factor”?  I do. I really, really do. Whenever someone takes a bite of something that I have made and then show some immediate sign of appreciation it really strokes my cooking ego.  I don’t mean that they have to totally swoon. A smile or a simple, “mmmmmmm”, will do. I admit that I am all about making people happy with my cooking and I love the attention.  Does that make me needy and weird? Probably, but who cares.

The recipe that I want to share today is one of those easy recipes that never fails to get a smile.  It is no secret that I have an absolute love for chocolate chip cookies and this recipe takes those flavors to a more adult and dressed-up level.  You probably already have the ingredients to make Toll House Pie in your kitchen. The only exception might be the pre-made pie crust, but you can certainly make a regular pie crust yourself.  This pie has all the wonderful iconic flavor of a chocolate chip cookie but in pie form. It is a buttery crust filled with a moist and soft cookie that is crammed with chocolate chips. I always use semi-sweet chips, but you can use your favorite or a mixture of chips.  This recipe can be easily personalized with different flavors of chips and can be decorated with a little bit of buttercream frosting piped on top. I have used this pie as a substitute for birthday cake many times. It is one of Cody’s favorites, so I like to make it for his birthday.  It is a wonderful addition to a potluck table because it travels like a champ. There is no refrigeration required and the pie works well at room temperature. Warming your slice and adding whipped cream or ice cream takes it to the next level of delicious.

Now, I freely admit that I am no pie making expert.  In my house, the husband makes the fruit pies and does an outstanding job.  Fruit pies are not my favorite, although, soon I will be sharing a recipe with you for individual fruit pies that I do really like.  I am more of a cream pie, custard pie, pecan pie, chess pie, type of person. Someday soon I hope to conquer meringue and old-fashioned butterscotch pie.  I do have a very good crust recipe that I pull out occasionally but for this recipe, the store-bought version works very well. I always use the Pillsbury kind that comes in the little roll.  They are nice and buttery which works wonderfully with this rich filling. I crimp mine around the edge of the pie plate so that I can feel like I can take some credit for the crust anyhow. If you feel that you just have to have a homemade crust, I say, go for it.