Cookie Dough Cream Pie

Recipe courtesy of Love and Olive Oil

Ingredients


For the pie crust:

• 1 ½ cups chocolate graham cracker crumbs, processed in food processor
  
• 6 tablespoons butter, melted
  

For the cookie dough:

• 1 ¼ cups all-purpose flour
  
• ½ teaspoon salt
  
• ¼ teaspoon baking soda
  
• ½ cup butter (1 stick), at room temperature
  
• 3/8 cup granulated sugar
  
• 3/8 cup packed brown sugar
  
• ½ teaspoon vanilla
  
• 2 ½ tablespoons milk
  
• ½ cup mini semi-sweet chocolate chips
  

For the filling:

• ¾ cup light brown sugar
  
• 1/3 cup all-purpose flour
  
• ¼ teaspoon salt
  
• 2 cups milk
  
• 3 egg yolks
  
• 1 tablespoon unsalted butter
  
• 1 teaspoon vanilla extract
  

For the topping:

• 1 cup whipping cream
  
• 3 tablespoons granulated sugar
  
• ½ teaspoon vanilla
  

Directions

1. To prepare the pie crust: preheat the oven to 350 degrees and butter a 9-inch pie plate. Stir together chocolate graham cracker crumbs and melted butter. Press firmly into the bottom and up the sides of the pie plate. Bake for 8 minutes and remove from oven. Set aside to cool completely. Leave oven on 350 degrees.
   
2. To prepare the cookie dough: cream together butter and sugars. Beat in vanilla and milk. In a small bowl whisk together flour, salt, and baking soda. Slowly add dry ingredients to wet and mix until combined. Stir in the chocolate chips. Form 8 (½-inch) dough balls. Drop on parchment paper lined baking sheet. Bake for 7 to 9 minutes. Cool on baking sheet for a few minutes before removing to a rack to cool completely. Reserve the remaining cookie dough and set aside.
   
3. To prepare the filling: Whisk together brown sugar, flour and salt. Whisk in 1 cup of milk. Bring to a boil over medium heat and whisk constantly until dry ingredients have dissolved into wet and mixture has slightly thickened. Remove from heat. Beat egg yolks with remaining cup of milk. Temper the eggs with some of the slightly cooled milk mixture. Then add the tempered eggs to the slightly cooled mixture. Return to the stovetop and bring to a boil over medium heat. Stir until filling resembles the consistency of thick pudding. Remove from heat and whisk in butter and vanilla extract.
   
4. To assemble the pie: Press the reserved cookie into the cooled pie crust. Use a spatula to spread into an even layer. Pour filling on top of cookie dough. Place in the refrigerator to cool completely.
   
5. To make the topping: Beat whipping cream until soft peaks form. Add sugar and vanilla and beat until stiff peaks form. Spread whipped cream on top of completely cooled pie. Arrange cooled cookies on top of pie and garnish with mini-chocolate chips if desired. Yields 1 – 9 inch pie.
   

Happy Birthday J.T.!

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