Beat butter, sugars and vanilla. Add flour, baking soda, salt. Add one egg at a time mixing thoroughly. Stir in chocolate chips.
Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I ended up having enough to actually fill 2 pie crusts. Next, mix your cake batter according to the directions on the box. Once mixed up, divide between the 2 crusts. Place the pies in the oven and bake for 35-45 min (may even take longer depending on your oven).
While the pies are cooling whip up some frosting:
3 cups confectioners’ sugar
1 cup butter, semi-softened
1 teaspoon vanilla extract
1 or 2 Tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency