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This is the 6th entry in our Month of Pie. Pie Month is a celebration of things we love. Because life is hard, and there should always be more pie. Have a look at the other entries. Really.

Pie #1 - Lemon Cream Icebox Pie

Pie #2 - Malted Crisp Tart

Pie #3 - Apple Green-Chili Pie with Cheddar Crust and Walnut Streusel

Pie #4 - Peanut Butter Cream Pie with Chocolate Whipped Cream

Pie #5 - Butterscotch Cream Pie with Gingersnap Crust and Cashew Brittle

I’m live blogging while I taste this pie. Let's taste this pie together, kids.

It’s the chocolate curls that get me first. A vegetable peeler taken to a bar of 70% Bittersweet Scharffen Berger. I pinch a bit off the top to taste. Easy, fast, pretty, and barely sweet.

The knife goes easy into the pie. No resistance. Cutting through air, until it hits the crust, giving way to the blade as I swipe it from the center to the rim.

Another cut.

And then it’s time to contemplate the crust. Chocolate chip cookie dough peeks past the whipped cream. This is going to be great. I used our favorite chocolate chip cookie recipe from Alice at Savory Sweet Life, foregoing the usual chocolate chunks in favor of semi-sweet chips. The recipe calls for prepared cookie dough. You can do that, but we use Alice’s. These are the perfect cookies, making the perfect pie crust.

A fork goes in, swiping off the point. Creamy, banana, whipped cream, a hit of chocolate from on top, and a crunch+chew of the cookie crust chaser. A linger, barely, of rum.

Forget the fork.

This is pie to hold, to be caress, to love.

The other half of this pie went to the neighbors. Share the pie love.

recipe | Banana Cream Pie with Chocolate-Chip-Cookie Crust via epicurious.com
recipe | Chocolate Chunk Cookies via Savory Sweet Life