Serious Eats - seriouseats.com

I made this, almost exactly as written (I had to tweak the sugar in the filling, as all I had was sweetened condensed milk, not evaporated). My first reaction: there was waaaay to much crust dough. I ended up using maybe half to 2/3 what I made. It seems to me you want it fairly thick along the bottom and corners, but reasonably thin near the top to avoid that "mutant crust" phenomenon one of the other reviewers posted. I did let the crust rest for a bit, and filled it all the way to the brim with filling. My pie also took a bit longer in the oven to set completely, but I'm used to this issue, my oven's thermostat seems a bit "off" in general.

But the end result? very very good. I love how the cookie dough blends almost seamlessly into pie filling in the finished pie, but still stands up as a sturdy enough crust to serve easily. I think it would be equally tasty without the chips, for those who were horrified by the chocolate addition. :)