chocolate chip cookie torte

I can safely say that this pie is a 100% original creation, and could probably be considered as my signature dessert. Originally, I came up with it in order to enter it into the Pillsbury Bake-Off, which is why pre-made "ingredients" are used...like refrigerated pie crust and a glorious 18 oz. roll of chocolate chip cookie dough. Mmmm, cookie dough.

Basically, this pie doesn't mess around. And if you don't like rich, chocolate-y desserts, then you know what, don't even take your chances with even trying this puppy, because I can guarantee that you will despise it. Which leaves more pie for us crazy dessert-chocolate-sweet-tooth-lovers.

Yep, this pie is strictly business and cuts right to the chase. You've got your pie crust, you've got your chocolate layer made oh-so-rich with sweetened condensed milk, and then, you've got the cookie dough. Oh, the cookie dough...baked not too long so it's still a little soft and gooey. And if you're scared of salmonella, pshhh...don't be. It gives you antibodies, right? :) No worries, though, to those of you who have already consumed obnoxious quantities of this pie and are freaking out as they read. The cookie dough layer was definately cooked to perfection.

Funny story about this pie...I was baking it last night, and the chocolate layer had just finished its time in the oven. So off I went, crumbling cookie dough over the top layer for its second round of baking. It was then that I realized...I was low on cookie dough. Oh no. Panic struck. My hands grew clammy and my heart might've skipped a beat. No way was I making cookie dough this late at night (errr...midnight) when I had already cleaned the kitchen and pots and pans had been placed in their respective homes. Not to mention the lab report that needed to be finished by tomorrow and the studying that needed to be done for a quiz in my 10am class. Gah! Who could've eaten my cookie dough?! Who who who? Ummm. I....don't........know?

So off to Meijer Anita and I went to fetch another roll of cookie dough. And bananas. And ice cream from our neighborhood gas station. Hey, when your housemates hear that you're making a late-night Meijer's run, they're bound to place an order. Basically though, I love love going to Meijer's so late at night. It's when all the weirdos.....I mean.....hilarious people come out! Such fun.

So yes, the pie finally finished baking after much drama in the kitchen. And it came out delicious. I was scared for a moment, since the ring of the springform pan refused to budge, yet somehow it miraciously peeled off just hours before I planned to serve it. :) I think my favorite part of this pie is the crust, and how it is just pressed along the sides of the pan to make it bowl-like. I don't know why, it just looks so aeshetically pleasing to me...haha.

I think that this pie was consumed in record time tonight. Let's see...it was first dug into around 9pm, and half of the pie was gobbled down at that point. Granted, five of us were eating it, no worries. :) And then, it was around 12:30am that Anita blurted out, "I swear I didn't eat all of your pie! It was them!" While I was gone, more pie had been devoured, and only about 1/5 of it was left! Hahaha. And then...we proceeded to polish it off. :) Official time for total consumption? Three and half hours. Pretty impressive, huh?

Chocolate Chip Cookie Torte

CRUST

1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package

FILLING

4 oz. semi-sweet chocolate chips

¼ c. butter

1 can (14 oz.) sweetened condensed milk

½ c. water

2 eggs, beaten

1 tsp. vanilla extract

¼ teaspoon salt

1 (18-oz.) pkg. Pillsbury Refrigerated Chocolate Chip Cookies

Heat oven to 450˚F. Place crust in 9 -in. springform pan, covering bottom and pressing halfway up sides. Poke crust with fork. Place an empty 8-in. cake pan on top of unbaked crust. Bake for 9 minutes. Remove cake pan and bake an additional 2-3 minutes or until light brown. Set oven temperature to 375˚F.

In a medium saucepan, melt chocolate chips and butter. Remove from heat; stir in milk and water. Stir a few spoonfuls of hot mixture into eggs; blend well. Pour egg mixture into saucepan and stir until well blended. Stir in vanilla and salt. Pour filling into cooled shell. Cover crust’s edges with foil. Bake for 35-40 minutes or until a knife inserted in center comes out clean. Let cool slightly.

Remove cookie dough from wrapper. With fingers, crumble cookie dough over chocolate layer. Bake for 10 minutes or until golden brown. Let stand at room temperature for 15 minutes before removing ring. Refrigerate until chilled. Serve chilled or at room temperature.