Chocolate Chip Cookie Dough Pie!

• 1 9-inch deep-dish pie shell, unbaked (see our favorite recipe below)
  
• 1/2 Cup flour
  
• 1 Cup sugar
  
• 2 eggs, slightly beaten
  
• 1/2 Cup butter, melted and slightly cooled
  
• 1 Cup quick oats or oatmeal (or ½ cup oats and ½ cup chopped nuts, if you prefer)
  
• 1 Cup chocolate chips (Stephanie prefers mini chips)
  
• 1 tsp. PURE VANILLA EXTRACT
  

Crust for single crust pie:

• 1/4 lb. butter (1 stick)
  
• 1 Cup flour
  
• pinch salt
  
• pinch sugar
  
• 2 TB milk

Preheat oven to 350°. In a mixing bowl, combine the flour and sugar. Add the eggs and mix. Add the butter and mix again. Fold in the oatmeal or nuts, chocolate chips and VANILLA. Pour into the pie crust. Bake at 350° for about 30-35 minutes, until golden.

Pie Crust: To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Form into a ball and chill until it can be easily handled. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork.

Prep. time: 10 minutes plus pie shell making time
Baking time: 30-35 minutes
Serves: 8