Begin by mixing the crust ingredients in a large bowl. Cut in shortening until the mixture resembles coarse crumbs, then gradually add cold water, stirring gently until a dough forms. Roll out the dough on a floured surface and transfer it to a 9-inch pie plate, pressing it into place and crimping the edges. Set aside while you prep the filling.

Preheat your oven to 325°F (163°C), ensuring it’s hot enough to create that perfectly gooey filling in your Gooey Chocolate Chip Cookie Pie.

In a microwave-safe bowl, melt the butter by microwaving it on high for about 1 minute. Stir to ensure it’s completely melted, then let it cool to room temperature.

In a large mixing bowl, whisk the eggs until fully blended. Next, add in the vanilla extract, flour, pure cane sugar, and dark brown sugar. Blend well, and then slowly incorporate the cooled melted butter until fully combined. Finally, fold in the chocolate chips and walnuts.

Carefully pour the chocolate filling into your prepared unbaked pie shell, and place a rimmed baking sheet on the rack directly below the pie in the oven.

Bake your Gooey Chocolate Chip Cookie Pie in the preheated oven for about 1 hour, or until the filling is set with a slightly golden top. Allow to cool for at least 30 minutes before serving.