We went 4 days with no dessert in the home. I managed to scrounge two little squares of Olive & Sinclair chocolate the first night time. Then there was nothing. Well, except ice cream. But it was so damn cold I couldn’t bear the thought. So there I sat, in full-on sugar craving mode, drooling over all the tasty treats we’ve posted over the previous few years, including the notorious cookie dough truffles (which, not surprisingly, were and proceed to be the single hottest put up within the history of L&OO). My eyes jumped from the truffles… Chocolate Banana Cream Pie… … and oral back to the pie. Cookie dough. Cream pie. Cookie dough cream pie. Chocolate wafer crust. Eggless chocolate chip cookie dough. Brown sugar cream filling. Whipped cream. And sex itty bitty chocolate chip cookies to top it off. It’s what you would possibly call a eureka moment. Every now and then I get a good idea.
The fact that 2 out of 3 occasions that idea entails cookie dough is just coincidence. Maybe I ought to intentionally put myself into dessert-withdrawals extra typically. A good suggestion became an even higher idea after i invited some mates over to help me eat this magnificent pie. And in true meals blogger fashion they provided to deliver their very own pies too. It quickly turned into a Saturday afternoon pie social gathering. Beth introduced Chocolate Chess pie. Vivek introduced Coconut Banana White Chocolate Cream Pie. Seven individuals and three pies. Needless to say, we ate quite a lot of pie. A brilliant thought, indeed. Makes one 9-inch pie. Preheat oven to 350 levels F. In a small bowl, mix collectively melted butter and cookie crumbs. Firmly press into a 9″ pie pan (tip: use a flat bottomed measuring cup to press the crumbs on the bottoms and dating up the sides. Bake for 8 minutes and take away from heat. This artic le has been g en er at ed with t he help of GSA Content Ge nerator DE MO .
Set aside and permit to cool utterly. To prepare cookie dough, beat butter and factbook.info sugars and in giant bowl with electric mixer on medium velocity till gentle and fluffy. Add milk and vanilla. Mix in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Using a number of the dough, make 8 small (1/2″ in diameter) balls. Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are flippantly golden. Allow to cool for a few minutes, then switch to a wire rack to cool completely. Reserve remaining dough (dough may be made 1 day prematurely and saved, covered, within the refrigerator. In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, combine till clean, and bring to a boil over medium heat, stirring constantly. Continue to stir until easy and thickened, about 2 minutes, then take away from heat.
Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then mix this into the larger saucepan with the cooling milk mixture. Return saucepan to the heat and bring to a boil again, stirring continuously, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute. Remove from the heat and shortly stir in butter and vanilla. While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. Pour in filling on prime of dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the highest of the crust. Refrigerate until completely cooled. Whip cream till it begins to form tender folds. Add sugar and vanilla, and beat till cream holds stiff peaks. Gently unfold all but 1/3 cup of whipped cream on high of cooled filling, smoothing high into a slight dome. With remaining cream, pipe or dollop mounds evenly around the pie, and garnish with mini cookies. Did you make this recipe? Let us know what you assume! There could also be affiliate links in this submit.