Chocolate Chip Gluten-Free Cookie Pie

Pour the flour, salt, and cubed butter into the food processor. Pulse until crumbly.

Slowly add the cold water one tablespoon at a time. The pie dough should form a ball.

Pat the dough into one disk on a floured surface. Wrap in plastic wrap and refrigerate for at least two hours.

Roll the pie crust out and fit it into a pie pan. Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.

Combine gluten-free flour, baking soda, baking powder, and salt in a medium bowl. Set aside. In a large bowl, combine melted butter, eggs, brown sugar, and granulated sugar.

Slowly add the dry ingredients to the large bowl. Mix until fully combined. Fold in the chocolate chips and chocolate chunks. Press the soft cookie dough into the pie crust and use your fingers to gently pat the dough until it's even. Top with a handful of mini chocolate chips.

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