Chocolate Chip Cookie Pie is a mashup of two amazing classic desserts— a thick sweet chewy cookie with a slightly gooey center within a buttery flaky pie crust.
Move oven rack to lower third of oven and place a pizza stone or sheet pan on the rack. Preheat oven to 325°F.
Roll pie dough out into a 12 inch circle and transfer to a 9-inch pie plate. Trim excess dough and crimp edges. Place in the fridge for 20-30 minutes.
Meanwhile, beat eggs with an electric mixer until foamy and then add in the vanilla.
Add the flour, sugars, and salt and mix until combined. Beat in the butter.
Stir in the chocolate chips and nuts and then spread into the unbaked pie shell.
Bake for 55-60 minutes or until a knife comes out clean when inserted between the center and outside edge. (If desired, brush edges with egg wash 10 minutes before done.)
Cool at least 30 minutes before slicing and serving. When completely cool, cover with plastic wrap and store at room temperature for up to 4 days.