Chocolate Chip Cookie Pie {gluten, dairy, and soy free}

I've really been on a chocolate chip cookie kick lately. It's silly, I know, but whenever I'm away from home and missing my allergy-safe kitchen, I crave chocolate chip cookies. It happened in Europe. It happened at the beach. It happens everywhere.

So what's a girl to do? Satisfy that craving! In a big way.

This pie is pretty intense. It's rich, it's chewy, and oh-so-delightful. I discovered that I like it even more on the second day after some time in the fridge. I'm funny that way though, and tend to like my desserts cold.

This was my first attempt at a true pie crust since giving up gluten, and I was feeling a bit intimidated. I found this recipe online and divided it to make only one pie. The instructions tell you to roll the dough like a traditional crust, but I knew as soon as I'd mixed the ingredients that it just wasn't going to happen. Instead, I pressed the dough into my pie plate and worked it with my fingers to spread it evenly across the bottom and up the sides of the plate. The crust was OK, but I can see some room for change. I'll work on that soon, and will update here when I do.

So--make your crust. Use your favorite recipe, or this one, or purchase a pre-made crust. Don't bake the pie crust before adding the filling.

Filling Ingredients:
2 Eggs
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Gluten Free, All-Purpose Flour
1 Cup Earth Balance {very soft, or even melted}
3/4 Cup Chocolate Chips

Directions:
In a mixing bowl, beat eggs until they're a bit frothy.
Stir in both sugars, and then stir in flour. Blend thoroughly with a wire whisk to break up lumps in the flour.
Stir in Earth Balance.
Stir in chocolate chips.
Pour filling into pie crust and bake for approximately 50 minutes at 325 degrees.

I've shared my recipe on... melt in your mouth Monday, Allergy Free Wednesday