Sometimes, it's fun to just have a bit of variation with your chocolate chip cookie dessert.  I have posted another version of a chocolate chip cookie pie before, but made some modifications this time around with ingredient preparations and cooking temperature, which we really enjoyed. This version turned out with a delicious taste and texture.  And, my favorite thing about a cookie pie is that you can pack in the chocolate without affecting the general spread like with a regular chocolate chip cookie. Enjoy!

Fresh from the oven! Yum!

Chocolate Chip Cookie Pie!

Preheat oven to 375 F. Butter 1 pie dish. 

In a large microwave-safe bowl, melt: 

1/2 cup butter

Add and mix in: 

1/4 cup + 2 Tbsp brown sugar

1/4 cup 2 Tbsp maple sugar (Use white sugar if you don't have maple sugar)

Add and mix in: 

1 egg

1-2 tsp vanilla bean paste

In a separate bowl, whisk together: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Fold the dry ingredients into your wet ingredients. 

Then fold in: 

1 - 1/2 cup semi-sweet or dark chocolate chips

Spread gently into the pan. 

Pressed into the pan, and ready to bake! Definitely full of chocolate. 

Bake at 375 F for 19-20 minutes, until nicely golden brown.  Remove from oven and cool on a cooling rack. Best to cool most of the way for cleaner cuts when serving, but it's hard to resist. Great plain or with a dollop of ice cream. Or, with a dollop of gelato and drizzle of chocolate syrup, according to my daughter (see photo below). 

Enjoy! 

It makes the house smell soooooooo good.

The version my youngest prepped for herself.

My plain and preferred method of eating. 

Chocolate Chip Cookie Pie Recipe by Successfully Gluten Free!

Yummy chocolate pudding pie! I've previously posted how I make this - but just briefly mentioned it amidst all the yummy Thanksgiving pie recipes.  Here is the way I typically make the chocolate pudding pie! Enjoy! 

A tasty slice of chocolate pudding pie with whipped cream. Yum! 

Chocolate Pudding Pie

Prepare and bake one buttermilk pastry pie crust.  

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Whisk together, then set aside: 

4 egg yolks

1/4 cup milk

1/4 cup cornstarch

Whisk together in a medium-sized sauce pan: 

1/3 - 1/2 cup sugar

1/4 cup cocoa powder (the type of cocoa powder will affect the final taste - so choose one you like)

1/2 tsp salt

pinch cinnamon (optional)

Add and whisk in: 

2 1/4 cup whole milk or 10% cream (I prefer using cream for a richer dessert)

Cook over medium-low to medium heat, until mixture is almost coming to a boil.  Add 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.  Whisk together.  Add another 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.   

Add the warmed egg/cornstarch mixture to the pot.  Whisk, stirring constantly, until the pudding begins to thicken.  Remove from heat and stir in: 

1 tsp vanilla

1/2 cup dark chocolate chips (Optional - but I like the richness it adds)

Pour the pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Make sure to cover tightly with the plastic wrap. 

Chocolate Pudding Pie Recipe by Successfully Gluten Free!