Wednesday, February 29, 2012

Cookie dough cream pie

I had a delicious chocolate chip cookie dough cream pie at a restaurant years ago and have been looking for a recipe since. I may have found it. Raw cookie dough inside a brown sugar pudding that tastes somewhat like cookie dough itself. Ignore your diet, folks.

Notes: This makes a deep dish pie! I doubled the recipe to make 2 pies for a church event. I used pre-made Oreo crusts for a shortcut. There was enough filling for 3.
Baking the egg-less cookie dough makes a pretty little garnish, but the cookies themselves were overly crisp and buttery for me. Next time I think I'll skip that step and use regular cookies or Famous Amos.

  • 1 1/2 cups chocolate cookie crumbs (7 oz)
  • 6 tablespoons butter
Press into pie pan, bake at 350 degrees for 8 minutes. Cool completely.

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick butter
  • 3/8 cup brown sugar
  • 3/8 cup white sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons milk
  • 1/2 cup chocolate chips
Cream butter and sugars, ass milk and vanilla. Combine dry ingredients and mix into soft dough. Make 8 small balls (about 1/2 teaspoon) and bake at 350 for 7-9 minutes. Press rest of raw dough into pie crust.

  • 3/4 cup brown sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
Combine sugar, flour and salt, whisk in 1 cup milk. Heat to boiling on medium heat, whisking constantly. Continue for two minutes, until custard is thick. Remove from heat. In separate bowl, whisk remaining milk into egg yolks. Whisk a dollop of the hot custard into the egg/milk mixture, then whisk into warm custard. Heat to boiling again for one minute, whisking constantly. Remove from hear and whisk in butter and vanilla. Pour over cookie dough and chill several hours or overnight.

  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
Beat cream to soft peak stage, add rest of ingredients and beat to stiff peaks. Spread over pie. Reserve eight dollops to pipe around circumference; garnish with mini-cookie.

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