A delicious recipe for a Chocolate Chip Cookie Pie that is filled with silky homemade pudding and topped with brown sugar whipped cream. What’s not to love?
Ok friends. Let’s take a moment and have a chat. Just you and me. Friend to friend. This cookie pie and I are officially in a love hate relationship with each other. The love, because it’s insanely good and I want to eat it daily. The hate, because it’s insanely good and I want to eat it daily.
It’s the truth.
I found this really fun mini pie crust pan at Bed Bath & Beyond and I knew I had to have it. It works amazing for regular pie crusts, but also for chocolate chip cookie crusts. 🙂 After I baked the cookie crusts, I let the cool. Then whipped up a silky smooth chocolate pudding and filled them up. Top these hand-held pies with some brown sugar whipped cream and a sprinkle of shaved chocolate and flaked sea salt and BOOM. Let the eatin’ begin.
I can’t keep teasing you, so here’s the recipe. Make it, make it right away. You’re welcome. 🙂
Chocolate Chip Cookie Pie Recipe
Ingredients
- 1 tube Chocolate Chip Cookie Dough, or your favorite recipe for chocolate chip cookie dough
- 1 ¼ cups whole milk
- 3 oz dark chocolate chips
- 2 large egg yolks
- ⅓ cup granulated sugar
- 1 ½ tbsp cornstarch
- ⅛ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tbsp brown sugar
- dark chocolate bar, shaved
- sea salt, optional
Instructions
- Press cookie dough into a mini pie crust pan and chill for 1 hour before baking.
- Preheat oven to 350º F and bake the cookie crusts for 12-14 minutes, or until cooked through. Remove and allow to cool completely.
- In a medium saucepan over medium heat, add the whole milk and dark chocolate chips. Stir until chocolate is melted. Remove from heat.
- In a medium bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch, kosher salt and vanilla and whisk to combine. Pour a slow stream of the milk mixture into the egg mixture while whisking constantly. Once completely added, pour the milk and egg mixture back into the saucepan and return to medium heat and cook 6-8 minutes, until thick and bubbly. Stir 1 minute to smooth.
- Pour warm pudding mixture into the cooled cookie pie crusts. Cover with plastic wrap, pressing lightly onto pudding to prevent a skin from forming. Chill 2-3 hours.
- In a medium bowl add the heavy whipping cream and brown sugar. Beat with a hand blender until stiff peaks and thick, about 3 minutes. Spoon on to chilled cookie pies and top with shaved chocolate and flaked sea salt, if using, and serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Okay these are tooo decadent for wordsssss!! And I need one. Fine, three.