Well, I've discovered it's sister recipe that has created a bit of cookie craze in the 510 house!
This Chocolate Chip Cookie BOMB Pie is giving my number 1 recipe a run for its money!
AND OH MY WORD! Prepare yourselves because you may not want to share.
There are two ways to approach the Chocolate Chip Cookie BOMB Pie: frozen crust or homemade crust.
I've tried both, and lean towards using the homemade crust. In fact, I've found the ideal Chocolate Chip Cookie Pie Crust recipe that sealed the deal on this entire recipe creation!
While our house has voted to use the homemade crust when time allows, you can bet I already have some frozen crusts on stand-by for last minute holiday gatherings!
Now that we have our pie crust, let's dive into the filling. Pure! Heaven! Grab a box of Chips A'Hoy, a glass of milk for dunking and begin filling your pie crust (homemade or frozen). Get to layering your cookies and Cool Whip and put that pie in the freezer to set.
Pictured above are both the homemade and store-bought crust. Truly, you can't go wrong with this pie despite your pie crust of choice. There's nothing better than approaching a table full of pie options on Thanksgiving day!
I hope you'll try my Chocolate Chip Cookie BOMB Pie and be sure to catch my Chocolate Fudge Pie recipe too! I've got a few more Thanksgiving treats up my sleeve before really diving in for the official holiday Thursday!
Happy Thanksgiving week!
Chocolate Chip Cookie Pie CrustIngredients:
1 cup all-purpose flour
1/4 cup sugar
1/4 cup tsp. salt
1/2 cup butter-flavored shortening
3 tbsp. ice cold water
1/4 cup mini chocolate chips
Preheat oven to 450°F.
In a large bowl, stir together the flour, sugar and salt. Cut in the shortening (you can use pastry blender or simply use two forks) until mixture resembles coarse crumbs. Then add in ice water, and stir with wooden spoon. Dough should begin to stick together. Stir in the mini chocolate chips by hand until well mixed. Form the dough into a ball and wrap in clear plastic wrap. Refrigerate dough for at least 1 hour.
Take dough out of the refrigerator and let set for 10 minutes. Roll dough out into a 10-inch disk. Carefully using a spatula, transfer crust to a lightly greased 9-inch pie pan. Shape into pan and even out the edges.
Bake for 9-11 minutes or until it just starts to brown. The crust will likely puff or shrink around the edges, just use the back of a large spoon to even it back out once the crust has baked. You'll be tempted to do this during baking, but wait until the pie has been removed from the oven. Let the pie crust cool on a wire rack.
Chocolate Chip Cookie BOMB Pie
1 pie crust (prepared)
1 cup milk
1 package Chips A'Hoy Chocolate Chip Cookies (or other crispy chocolate chip cookie)
1 8oz. container Cool Whip
Dip the cookies into your milk creating a base layer in the pie crust. On top of that add a layer of Cool Whip then another layer of cookies. I ended with two layers of Chips A'Hoy before finishing off with a top layer of Cool Whip Place in the refrigerator to set over night. Serve the next day with a tall glass of milk.
Pie Crust recipe adapted by The Baker Mama. Pie recipe inspired by my Oreo Bomb Cake.
Linking up with Cooking on the Front Burner, Uncommon Designs, Home Stories From A to Z, Wake Up Wednesday, Mostly Homemade Mom
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