Salted Caramel Chocolate Chip Cookie Pie

I'm so mad because these pictures DO NOT DO THIS PIE JUSTICE. This is legitimately one of the most delicious things I've made for this blog and I blame stupid crappy rainy-day lighting for the fact that you so have no idea how good these are. Just...trust me. Listen to me. Let me convince you.

Ok...I mean...that photo above gives you some idea--right? LOOK AT THE EPIC LEVELS OF GOOEY RICHNESS! 

So...technically...I've shared this recipe before. In fact, it was the first recipe I ever posted on this blog: my beloved chocolate chip cookie pie. It has been way way too long since I've made that pie because....well because I have a blog and I have a ton of desserts I want to try so it's hard to re-make things. But I somehow improved upon that originally favorite recipe. Let me tell you how.

The original pie recipe calls for melted butter. Which now...if a dessert recipe calls for melted butter....I mean...there's a 99% chance I'm gonna brown that butter. So that's what I did (totally the right call). I also put in a bunch of oh so delicious salted caramel sauce--I poured some on top of the graham cracker crust, drizzled some on top prior to baking AND drizzled some on top after baking. And also sprinkled some sea salt on there. Because when THAT IS HOW WE ROLL.

The result is an ultra rich, super gooey, cookie pie (with melty chocolate chips that make you want to do a happy dance) in a buttery graham cracker crust with lots of rich and gooey caramel and the most gorgeous crackled brown-sugary top. And more caramel. And that salt. And...oh my goodness it is seriously the most wonderful sort of heaven. I prefer to enjoy the deliciousness of this pie warm, but Michael loves it cold. You can also just serve it room temperature. This pie is versatile like that.

I just...I cannot emphasize enough that THIS IS THE BEST THING EVER AND YOU NEED IT IN YOUR LIFE.

Salted Caramel Chocolate Chip Cookie Pie

Adapted from The Most Delicious Thing You'll Ever Eat AKA Chocolate Chip Cookie Pie

Makes one 9" pie.

Ingredients:
Crust-

• 1 and 1/4 cup graham cracker crumbs (or approx. 18 squares of graham crackers--1 sleeve of the variety I purchase)
• 4 tbsp. melted butter

Filling-

• 2 eggs
• 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 tsp. salt
• 1 cup (which equals about 16 tbsp) butter, browned and cooled 
• 1 cup chocolate chips
• 1/2 cup salted caramel sauce + more for drizzling
• sea salt, for sprinkling

Preparation:

• To brown the butter: In a small-medium (preferably light colored) saucepan, over medium heat, melt butter and whisk continuously as it foams and bubbles, until little brown bits start form and it just to turn amber. Immediately remove from heat and let cool to room temperature (place it in the refrigerator can help speed up this process).
• Grease a 9 inch pie pan with butter.
• In a food processor or blend, pulse graham crackers until they're all crumbs, with no large chunks remaining. Pulse in the 4 tbsp. melted butter until evenly moistened.
• Press the moistened graham crumbs into the prepared pie dush, going up and around the sides. Use the bottom of a heavy glass to help pack and flatten the bottom of the crust.
• Preheat oven to 325F degrees.
• In a large bowl, using an electric mixer, beat eggs until foamy. 
• Beat in flour, sugars, and salt until well blended. 
• On low speed, mix in the cooled browned butter.
• Stir chocolate chips into the batter.
• Pour 1/2 cup salted caramel sauce (if it's too thick-as mine was-place in a small bowl and microwave for 10-20 seconds, until it is easier to pour and drizzle) into the base of the pie crust, trying to evenly smooth it over the entire bottom.
• Pour/spread the pie batter on top of the caramel, filling to the top of the crust.
• Drizzle with more salted caramel sauce and bake for approx. 50 minutes (the top will be a deep brown color).
• Remove from oven and immediately drizzle with more caramel sauce and sprinkle with some sea salt. Let cool on a wire rack completely (after the pie is no longer hot, sometimes I'll transfer to the refrigerator to speed this along,) before cutting and serving.
• Store pie, covered or in an airtight container, in the refrigerator for up to 1 week (Note-it can be more difficult to cut the pie when cold-sometimes letting it sit at room temperature for a little while can help, or running a sharp knife under hot water and wiping off before using it to cut the pie). Serve cold, room temperature, or warm!

I love it so much I could cry.