Gooey Chocolate Chip Cookie Pie

Gooey Chocolate Chip Cookie Pie 
Ingredients
The Base & Filling:
1 prepared pie crust (9-inch
2 large eggs, room temperature
½ cup all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons pure vanilla extract
¾ cup unsalted butter, softened to room temperature
2 cups semi-sweet chocolate chips
⅔ cup sweetened condensed milk
Instructions
Preheat and Prep: Preheat your oven to 325°F. Lightly grease a 9-inch pie plate with non-stick spray or butter to ensure easy serving later.
Whip the Eggs: In a medium mixing bowl, use an electric mixer to beat the eggs on high speed until they are foamy and slightly pale, about 3 minutes. This incorporates air for a lighter texture.
Add Dry Ingredients & Butter: Reduce the mixer speed to low. Add the flour, brown sugar, granulated sugar, and vanilla extract. Beat briefly until just combined. Add the softened butter and continue beating until the mixture is incorporated. Note: The batter will look slightly curdled or separated at this stage; this is normal and expected.
Fold in Chocolate: Using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the thick, cookie-dough-like batter.
Layer the Sweet Milk: Press your unbaked pie crust into the prepared pie plate if it isn’t already fitted. Drizzle exactly half of the sweetened condensed milk evenly over the bottom of the raw crust.
Assemble the Pie: Spoon half of the cookie batter over the milk layer, spreading it gently to cover. Drizzle the remaining sweetened condensed milk over this first layer of batter. Finally, spoon the rest of the cookie batter on top, smoothing the surface slightly. This layering technique ensures pockets of gooey caramel-like sweetness throughout.
Bake to Perfection: Place the pie in the oven and bake for 55 to 60 minutes. The pie is done when the edges are deep golden brown and puffed, but the center still has a slight, gentle jiggle when shaken. A tester inserted near the edge should come out clean, but one in the very center may have a few moist crumbs.
Cool and Serve: Remove the pie from the oven and let it cool in the pan on a wire rack for at least 20 minutes. This resting time allows the center to set slightly while remaining warm and gooey. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.