Cookie dough pie. Make crust: Grease a shallow pie dish with cooking spray. In a large bowl using a hand mixer, beat butter and sugar until smooth. Add flour, vanilla and salt and beat until combined.
Butter- If you use salted butter just omit the salt in the recipe. Granulated Sugar; Brown Sugar- Brown sugar is what gives cookie dough that signature cookie dough flavor. Prepare crust batter, poured onto a pie dish, let set in the refrigerator, removed and covered with a delicious filling of milk, chocolate pudding, Cool Whip, and melted chocolate, topped with cookie dough balls, then kept in the freezer until filling is solid. You can cook Cookie dough pie using 20 ingredients and 14 steps. Here is how you cook that.
Ingredients of Cookie dough pie
- Prepare of crust.
- You need 1 cup of Almond flour.
- It’s 2 tbsp of coconut flour.
- You need 1/4 tsp of salt.
- It’s 1/2 tsp of xanthan gum.
- You need 4 tbsp of melted butter.
- You need 1/2 cup of etrythritol.
- You need of for cookie dough.
- It’s pinch of salt.
- You need 4 tbsp of softened butter.
- It’s 1/2 cup of Almond flour.
- It’s 1 tbsp of coconut oil.
- Prepare 1/2 tsp of vanilla extract.
- You need 3 tbsp of etrythritol.
- Prepare 30 grams of sugar free chocolate chips or Hershey chocolate bars cut up.
- Prepare of no bake cheesecake.
- Prepare 8 oz of cream cheese.
- It’s 4 oz of heavy whipping cream (1 cup whipped ).
- You need 1 tsp of vanilla extract.
- It’s 1/2 cup of etrythritol.
My kids get excited whenever they taste this pie! Chocolate Chip Cookie Dough Pie is a delicious no bake frozen pie dessert with a cookie dough pie crust and a dark chocolate whipped cream pudding filling. If you love chocolate chips and want more easy, delicious desserts, you should try my Edible Chocolate Chip Cookie Dough, Chocolate Chip Pizookie or Chocolate Chip Pound Cake. Chocolate Chip Cookie Dough Pie is a delicious no bake dessert filled with eggless cookie dough.
Cookie dough pie instructions
- For the crust. Pre-heat oven to 350°F. Combine almond flour, coconut flour, xanthan gum, and salt and mix well with a whisk..
- Melt butter and add in the sweetener. Combine with the dry ingredients using a spatula..
- Line an 8 inch casserole dish with parchment paper. (9×6 (8×8).
- Bake for 20-25 minutes until the crust has a light golden brown color..
- Let cool in the dish for 10-20 minutes and remove by lifting up parchment paper. Don't try to take it off the paper yet. Move to the fridge to continue cooling for about one hour. It will be ready to handle after that.
- For cookie dough. Measure out almond flour and add in a pinch (1/16 of a tsp) of salt and whisk together..
- Cream together softened butter, oil, vanilla, and sweetener (if using granulated mix this in with the dry ingredients)..
- Fold in chocolate chips and let chill for about 10 minutes in the fridge..
- On wax paper spoon or pipe out approximately 20-22 dollops of cookie dough.
- Place in the freezer for 5 minutes and then place in a bowl or baggy to chill in the fridge until your no bake cheesecake filling is ready.
- For no bake cheesecake. Whip 4 oz of heavy cream and 1/4 cup sugar equivalent with an electric mixer on high. (you can add a pinch of xanthan gum to the cream and it will whip right up!).
- Combine 1/4 cup sugar equivalent with softened cream cheese and vanilla extract until very smooth..
- Fold the whipped cream and cream cheese together until full combined..
- Fold in cookie dough pieces and spread on to the crust in a big mound.Let chill for at least an hour.
You can throw it together in less than ten minutes. After making Edible Cookie Dough a couple of weeks ago, I have been dreaming up recipes that could use cookie dough. I had tons of ideas but so far I've only had time to try out one. These cookies are the answer to using up leftover pie crust scraps, but be prepared: They've become such a hit with my daughters that I often whip up homemade pie crust dough just to bake a batch. Pour into a pie shell instead of plopping onto a cookie sheet, and you 've got this irresistibly sweet pie.