Cookie Pie

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. 

Author

Margret Delariarte

Prep Time

45 minutes

Cook Time

1 hours

Servings

8 Slices

Ingredients

• 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
• 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
• 225 g All Purpose Flour
• ½ tsp Kosher Salt
• ½ tsp Baking Soda
• 200 g Santander 65% Dark Chocolate, Chopped

Directions

1. Cut the butter and cream cheese into half inch pieces, set aside.
2. Place the flour, salt, and sugar in the food processor, pulse until combined.
3. 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.
4. Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.
5. 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.
6. 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
7. Using a hand mixer or stand mixer, beat the eggs, vanilla, dark brown sugar, and granulated sugar for 1-2 minutes.
8. Add the cooled down melted butter, beat until combined. ***See recipe notes
9. Whisk together the flour, salt, and baking soda. Add it to the wet ingredients, mix until just combined. Fold in the dark chocolate.
10. 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.
11. Let cool completely before cutting.