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

Preheat your oven to 350°F (175°C).

Prepare the pie crust in a 9-inch pie plate and set aside.

In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter until creamy and smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips and chopped nuts, if using.

Spread the cookie dough evenly into the prepared pie crust.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Let the pie cool on a wire rack before slicing and serving.

For a fun twist, try using white chocolate chips and macadamia nuts instead of the traditional semi-sweet chocolate chips and walnuts. If you prefer a gooier pie, reduce the flour by a quarter cup for a softer, more cookie-dough-like texture. You can also experiment with adding a teaspoon of cinnamon or espresso powder to the dough for an added depth of flavor. For those avoiding nuts, simply omit them or substitute with dried fruit like cranberries or cherries.