Decadent chocolate chip cookie pie! This dessert features a flaky, cream cheese pastry crust, filled with a rich and fudgy chocolate chip cookie dough. The crust adds a subtle tanginess from the cream cheese, while the cookie filling is infused with a hint of vanilla and boasts a deep, caramel-like flavor from dark brown sugar. The dark chocolate provides a perfect balance, offsetting the sweetness and adding a fabulous richness to every bite.
Craving a rich and indulgent treat? Look no further than this decadent Chocolate Chip Cookie Pie from Stir Taste Smile! This pie pairs a flaky, cream cheese pastry crust with a luscious, fudge chocolate chip cooke dough, made from Luker Chocolate, Santander 65%, Dark Chocolate. Perfect for cozying up and satisfying your sweet tooth, this Chocolate Cookie Pie is sure to become a favorite.
Ingredients
Pastry
182 g All Purpose Flour
117 g Cream Cheese Cold, Brick Style, Full Fat
112 g Salted Butter, Cold
27 g Granulated Sugar
¼ tsp Kosher Salt
Cookie Dough
1 Tbsp Vanilla Extract
2 Large Eggs
143 g Dark Brown Sugar
90 g Granulated Sugar
155 g Unsalted Butter, Melted and Cooled. *See recipe notes
Cut the butter and cream cheese into half inch pieces, set aside.
Place the flour, salt, and sugar in the food processor, pulse until combined.
Add the butter and cream cheese on top of the flour mixture. Pulse for about 30 seconds or until a ball of dough forms. If it is not coming together, add one tablespoon of cold water.
Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.
Roll out the dough into a 12 inch circle, place in the pie dish. Fold over the excess edges to create a thick rim. Press with a fork to seal the dough together.
Poke the crust all over with a fork. Chill it in the freezer for 20 minutes. Preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, and fill it with pie weights, dry beans, or rice to prevent bubbling. Bake for 15-20 minutes, then carefully remove the weights and liner and bake for an additional 10 minutes - this is essential to ensure bottom crust does not become soggy. **See recipe notes
Cookie Dough
Using a hand mixer or stand mixer, beat the eggs, vanilla, dark brown sugar, and granulated sugar for 1-2 minutes.
Add the cooled down melted butter, beat until combined. ***See recipe notes
Whisk together the flour, salt, and baking soda. Add it to the wet ingredients, mix until just combined. Fold in the dark chocolate.
Pour into the partially baked pie crust. Bake for 40 minutes or until puffed and golden brown. If the top is getting too dark, cover with foil.
Let cool completely before cutting.
Recipe Note:
*Browning the butter will give the cookie a great nutty flavor if desired.
**Blind Bake the Crust: Pre-bake the pie crust before adding the filling to prevent it from becoming soggy. Blind baking helps the crust hold its shape, avoiding shrinkage in the oven, and ensures it stays crisp and flaky, providing a firm base for the cookie filling. Baking again after you take out the pie weights ensures the bottom crust doesn't does not become soggy.
***After melting the butter, allow it to cool before incorporating it into the dough. This prevents the chocolate from melting and keeps them intact. Storage Room Temperature - Cover the pie and keep it on the counter for up to 4 days.
Freezer - Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or resealable freezer bag. It can be frozen for up to 2-3 months. To enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours, and reheat individual slices in the oven if desired to refresh the texture
Want to see more of Amanda's delicious recipes? Head over to her instagram @stir.taste.smile, or visit her blog, Stir Taste Smile, for more inspiration and mouthwatering creations!
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