CHOCOLATE CHIP COOKIE PIE
This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream.
Provided by Bethany
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 55 g, Cholesterol 107.5 mg, Fat 45.6 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 289.5 mg, Sugar 38.6 g
COOKIE PIE
This is a favorite of my granddaughters and has become a tradition at Christmastime for the kids. We top the pie with colored sprinkles to match the occasion. You can also use ginger snaps in this recipe for variety.
Provided by Betsy Chadbourne
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 57.3 g, Cholesterol 0.7 mg, Fat 26.4 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 14.9 g, Sodium 347.4 mg, Sugar 36.8 g
TOLL HOUSE COOKIE PIE
my Mommy's delicious chocolate chip cookie pie - so easy to make and it tastes delicious! It also keeps a lot better than chocolate chip cookies, so if you don't have a big family this is perfect!
Provided by Law School Chef
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs until foamy.
- Combine flour, sugar, and brown sugar, and add to eggs.
- Add butter and oil, stir well.
- Stir in chocolate chips.
- Pour into unbaked pie shell.
- Bake at 325 for 1 hour.
- Allow 1 hour to cool before eating.
SUGAR COOKIE CRUST FRUIT PIZZA
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
- For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
- For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
- To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
4-INGREDIENT COOKIES AND CREAM PIE
This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.
Provided by Food Network Kitchen
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
- Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.
COOKIES 'N' CREAM PIE
"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
GIANT HOT COOKIE PIE
Combine cookie dough and brownie batter - two of the most decadent desserts you can eat - to make this seriously indulgent giant cookie pie. Share it warm straight from the pan
Provided by Chelsie Collins
Categories Dessert
Time 2h
Yield Serves 24
Number Of Ingredients 14
Steps:
- First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you're getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
- Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn't touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
- Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
- Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There's no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
- While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
- Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
- Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
- Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.
Nutrition Facts : Calories 610 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.71 milligram of sodium
MINT COOKIES AND CREAM COOKIE PIE
This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.
Provided by Christina Tosi
Categories Cookies Dessert Chocolate Mint Bake
Yield Makes one 8-inch large cookie, cut into 8 slices, pizza style
Number Of Ingredients 15
Steps:
- PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
- MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
- MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
- CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
- SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.
OATMEAL RAISIN COOKIE PIE I
Make and share this Oatmeal Raisin Cookie Pie I recipe from Food.com.
Provided by OceanIvy
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Beat the eggs, corn syrup, sugar, and butter.
- Add in the remaining ingredients, and mix well; pour into pie plate.
- Place pie pan on a cookie sheet.
- Bake 50 minutes until golden brown and center is set.
- Serve warm whipped cream or ice cream.
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