A few days ago it was one of my coworker/friend’s birhdays. I like to make them little treats for their birthday, because everyone loves some pie or cupcakes for their birthday! And I love an excuse to make something special. This pie… special indeed! I came across it during my random blog browsing and knew I would have to try this. With my friend’s birthday coming up, I knew I would have a chance to make it. She loves cookie dough more than I do, and that’s saying something! With this delicious pie, there is an Oreo crust layered with eggless cookie dough. There will be extra dough, but it’s eggless so feel free to snack! Or make them into little balls and dip them in chocolate, and you have cookie dough truffles. 🙂 Next we have a brown sugar custard, kind of like cookie dough but in custard form! It’s all topped off with light and fluffy whipped cream and extra cookies just for fun. Now, just pretend this next picture actually came out well… I took the picture at work with my cell phone, and I apparently don’t know how to take up close pictures with my phone. So please, pretend it’s not all blurry! I just wanted to share all the pretty layers! 🙂In conclusion, if you love cookie dough, you’ll love this pie! It’s so unique and so fun, so give it a try next time you want a tasty treat!
Cookie Dough Cream Pie
21 Oreo cookies crumbs, crumbled
5 tablespoons butter, melted
1 cup plus 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
6 tablespoons granulated sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
½ cup mini semisweet chocolate chips
¾ cups light brown sugar, packed
¼ cup cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 cup whipping cream
3 tablespoons confectioners’ sugar
½ teaspoon vanilla
To make the crust: Preheat the oven to 350 degrees F with the rack in center position.
Place the crumbled cookies in the work bowl of a food processor fitted with a metal blade. Pulse until the cookies are finely ground. Drizzle the butter over the crumbs and pulse until the butter is evenly distributed and the crumbs are coated. Pour the crumbs into a 9-inch pie pan. Press the crumbs evenly along the bottom and up the sides of the pan. Bake for 8 to 10 minutes. Remove pie pan and cool on a wire rack; crust will firm up as it cools.
To make the filling: In a medium saucepan over medium-low heat, combine the milk, sugar, and salt. Heat until sugar is melted and milk barely simmers. In the meantime, whisk together the egg yolks and cornstarch. Gradually whisk the heated milk mixture into the egg yolk mixture. Transfer the mixture back into the saucepan and set it over medium heat. Whisk constantly, scraping the bottom and sides to prevent burning, until the mixture thickens and is the consistency of pudding. Remove from the heat and stir in the vanilla and butter. Set aside to cool to room temperature.
To make the cookie dough: While the filling is cooling, prepare the cookie dough. Combine the butter and sugars in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the milk and vanilla; slowly beat in the flour and baking soda until fully combined and smooth. Stir in the chocolate chips.
To assemble: Break off pieces of cookie dough and press them into the cooled pie crust until the dough layer is about ½-inch thick (there will be dough left over). Pour filling on top of dough layer, leveling the top with a rubber spatula. Refrigerate until completely cooled.
To make the whipped cream: Right before serving, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add sugar and vanilla and beat until the cream holds stiff peaks. Spread the whipped cream on top of the filling, reserving about ⅓ cup to decorate. Pipe or dollop the whipped cream evenly around the pie, and garnish with mini chocolate chip cookies, if desired.
Source: Adapted from Love & Olive Oil