This has been my fave dish lately – I’ve already made it four times this month!

1. Preheat your oven to 350°F (175°C).
2. Prepare the pie crust in a 9-inch pie plate and set aside.
3. In a large mixing bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips and chopped nuts, if using.
8. Spread the cookie dough evenly into the prepared pie crust.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the pie cool on a wire rack before slicing and serving.

Variations & Tips:

• For a fun twist, substitute white chocolate chips and macadamia nuts for the traditional semi-sweet chocolate chips and walnuts.
• For a gooier texture, reduce the flour by ¼ cup for a softer, more cookie-dough-like consistency.
• Experiment with adding a teaspoon of cinnamon or espresso powder to the dough for extra depth of flavor.
• If you prefer a nut-free version, omit the nuts or replace them with dried fruit like cranberries or cherries.

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent treat, drizzle with caramel or chocolate sauce. It complements a range of beverages, from a hot cup of coffee or tea to a tall glass of cold milk. Enjoy!