Double Trouble: Double Crust Chocolate Chip Cookie Dough Pie

Have you ever eaten a chocolate chip cookie and found yourself thinking “if only this had more carbohydrates...”?

If so, you're not alone, and boy, oh boy, do I have a recipe for you. Double Crust Chocolate Chip Cookie Dough Pie.

It starts with rich, decadent chocolate chip cookie dough that is given a bear-hug by a deliciously carbohydratey pie crust.

This treat is truly a delight, and works beautifully when served a la mode. And by "a la mode" I mean with ice cream, lots and lots and lots and lots of it.

A perfect late summer treat. Enjoy!

Double Crust Chocolate Chip Cookie Dough Pie

For the crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water

For the filling

• 16 ounces chocolate chip cookie dough

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out one of the balls of dough to about 10 inches in diameter. On top of this, pat the cookie dough into a circle, leaving about 1 ½ inches in diameter uncovered.
3. Brush part of the egg wash around the uncovered diameter.
4. Roll out the second round of dough to about 10 inches; place this on top of the cookie dough topped round, and press down on the sides, crimping the edges with your fingers or a fork.
5. Poke the top of the dough several times with a fork for ventilation. Brush with the remaining egg wash.
6. Bake in a 400 degree oven for 15-20 minutes, or until golden in the middle and medium- brown on the edges.
7. Serve with ice cream.