Recently, we ate at Chili’s restaurant and tried the Chocolate Chip Paradise Pie for dessert. It was so good we decided to try making our own copycat recipe at home and it turned out great! It was delicious and fattening, just like dessert should be. Since our family is small, we put half of the cookie part in the freezer after baking, so we can have Chili’s Chocolate Chip Paradise Pie again another time – with no extra work or expense.
One lucky thing for me is that I was able to find or make most of the ingredients here in India, something that can’t be said about other dessert recipes I’ve been wanting to try. I substituted whole wheat flour for the graham cracker crumbs, chopped milk chocolate bar for the semi-sweet chocolate chips, and made my own caramel sauce and chocolate sauce from scratch. Oh, and I used an actual coconut, whacked open and put in the blender.
Here’s the recipe:
Crust
6 tablespoons butter, melted
1/4 cup sugar
1/2 cup graham cracker crumbs
1/4 cup semi-sweet chocolate chips
Cookie
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened
1/3 cup sugar
1 egg
1 tablespoon milk
1 1/2 teaspoon vanilla
1/2 cup shredded coconut
1/2 cup chopped walnuts
vanilla ice cream
caramel sauce
chocolate sauce
For the crust, mix the 1/4 cup sugar and graham cracker crumbs, then blend in the melted butter. Press into a 9×9 baking dish. Sprinkle with chocolate chips.
For the cookie layer, combine the flour, baking soda and baking powder and set aside. Cream together butter and sugar. Blend in egg, milk, and vanilla and beat until smooth. Slowly add the flour mixture and beat until well-combined. Fold in coconut.
Spread the cookie dough in the pan, over the chocolate chips. Sprinkle with chopped walnuts and press the walnuts into the dough.
Bake at 325 for 40-45 minutes.
Serve warm with vanilla ice cream, chocolate sauce, caramel sauce, and additional chopped walnuts.
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