- 1 unbaked pie crust homemade or store bought, thawed if frozen
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup brown sugar packed
- ¼ cup white granulated sugar
- ¾ cup unsalted butter room temperature (1 ½ sticks / 12 tablespoons)
- 1 cup semi-sweet chocolate chips plus more for sprinkling on top
*If the pie crust is frozen, thaw it before proceeding. Line a 9-inch pie plate with the pie crust, pressing it carefully into the pan and crimping the edges. Follow package directions for baking the crust before filling, if the package indicates this. Remove from the oven and allow to cool slightly while preparing the filling.
Preheat the oven (or lower the temperature, if crust needed to be baked) to 325ºF.
In the bowl of a stand mixer with the whisk attachment affixed, whisk the eggs on high speed until light and foamy, about 3-4 minutes. Add the vanilla and whisk to combine. Add the flour, brown sugar, granulated sugar and salt to the bowl and mix again until well combined and no dry spots appear. Then add the butter and mix one well until completely mixed. You will likely see small pieces of butter throughout the pie filling. This is okay. The butter will incorporate when baked.
Add the chocolate chips and stir until evenly mixed. Scoop the pie filling into the prepared pie crust. Sprinkle the top with additional chocolate chips.
Bake in the preheated oven for 50-60 minutes or until the top looks set. If the edges of the pie crust are getting too brown, cover them with a pie shield of strips of aluminum foil. Remove from the oven and cool on wire rack for about 30 minutes before slicing and serving
Serving: 1serving | Calories: 393kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 282mg | Potassium: 233mg | Fiber: 3g | Sugar: 36g | Vitamin A: 116IU | Calcium: 69mg | Iron: 3mg