I've been obsessing over trying this recipe the moment I laid eyes on it. A chocolate chip pie? Yes, please! This recipe comes from the blog Fahrenheit 350° and let me tell you, this is a must try. It's basically a one-bowl (or pot) dessert that takes just a couple of minutes to prepare.
Start off with a Cookies 'n Creme candy bar, sugar and a stick of butter in a saucepan. Heat over medium-low heat until everything is melted together. Add eggs, vanilla, flour, baking powder, and pinch of salt. All into the same saucepan! Whisk together, pour into a springform pan, and bake for 20 minutes.
Immediately out the oven, you will pour the ooey, gooey goodness that is sweetened condensed milk all over this glorious cake. Then, if you can even stand it, top THAT with mini chocolate chips!
And, sorry, you're gonna need to wait until it cools to dig in...you have to give the chocolate chips a chance to melt a little into the layer of condensed milk. I let mine cool a little, then stuck it right in the fridge.
And this is what happens when I take too long to take my pictures! Little bugger!
Cookies and Cream Chocolate Chip Pie
6 oz Hershey's Cookies n' Creme candy bar (1 1/2 of those big candy bars)
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
pinch of salt
7 oz sweetened condensed milk
3/4 cup mini chocolate chips
Preheat over to 350° and grease a 9" springform pan. In a saucepan, combine the candy bar, sugar and butter. Melt over medium-low heat until everything is melted together. Add the eggs and vanilla, whisk to combine. Add the flour, baking powder and salt and again, whisk to combine. Pour the mixture into the springform pan and bake for 20 minutes.
Remove from oven and immediately pour the sweetened condensed milk over the cake, ensuring it is covered entirely. Top with the mini chocolate chips and let cool. Store in the fridge and serve cold or room temperature.
(Source: Recipe from Fahrenheit 350°)