Cookie Dough Pie

As of sometime today I will officially be a doctor. (I hear I won’t leave the premises for 6 hours.. so the exact timing of this doctor-hood beginning is unknown.)

Can you believe it?

Me neither.

Since coming back from China it’s been a whirlwind of tying up loose ends and graduation festivities. I alternate from sleeping in and being sleep-deprived. My mood switches rapidly from sadness to be closing this chapter and happiness for the same thing. And in the midst of it all, of course, I’ve been baking.

I made this pie for a barbecue last week. I unfortunately had to leave early and didn’t get the chance to hear everyone’s feedback but I stole a slice, took a bite, and I was in complete heaven. Before we left, Boy had stolen two pieces of his own and the entire group knew we thought the pie was perfection in a spoon.

Cookie Dough Cream Pie
adapted from Love and Olive Oil

For crust:

  • 7 oz chocolate wafer cookies like Oreos, filling scraped out/eaten
  • 6 tbsp unsalted butter, melted

For cookie dough:

  • 1/2 c (1 stick) unsalted butter, room temperature
  • 3/8 c granulated sugar
  • 3/8 c packed brown sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp milk
  • 1 1/4 c all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 c mini chocolateĀ chips

For brown sugar cream:

  • 3/4 c brown sugar
  • 1/3 c all-purpose flour
  • 1/4 tsp salt
  • 2 c milk, divided
  • 3 egg yolks
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract

For whipped topping:

  • 1 c heavy whipping cream
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract

For crust: Preheat oven to 350F. Using a food processor (or your own hands if you have some pent up anger), grind the cookie wafers into crumbs. Combine with melted butter. Press into the bottom and up the sides of a 9″ pie plate, using the bottom of a measuring cup or ramekin to ensure even thickness. Bake for 8 minutes and set aside to cool completely. Keep oven on for cookies.

For cookie dough/cookie garnish: Beat butter and sugars together using an electric mixer on medium speed until light and fluffy, scraping the sides of the bowl as needed. Add vanilla and milk and combine. Add in flour, salt, and baking soda on low speed until just incorporated. Fold in chocolate chips by hand. Take 8 small chunks of dough and form 1/2″ balls, reserving the rest of the dough for the pie. Bake small balls on a baking sheet lined with parchment paper for 7-9 minutes or until edges are lightly golden. Cool completely.

For brown sugar cream: In a medium saucepan, mix sugar, flour and salt. Add in one cup of milk and while stirring constantly bring to a boil over medium heat. Thicken for 2 minutes then remove from heat.

In a separate bowl, beat together egg yolks and remaining cup of milk. Temper egg yolks by adding some of the thickened heated mixture to the egg yolk mixture and whisking to warm. Pour entire egg yolk mixture back into saucepan, whisking constantly, and bring to a boil again. Then, lower heat and simmer for another minute, until it is the consistency of thick pudding. Remove from heat and stir in butter and vanilla. Set aside to cool slightly.

For assembly: Break off pieces of cookie dough and begin forming a cookie dough layer atop the cookie crust. You want a layer approximately 1/2″ thick. If there’s leftover feel free to snack. Then, pour slightly cooled cream filling atop the cookie dough layer, smoothing over the top with a spatula. Pop in the fridge until completely chilled.

For whipped topping: When ready to serve, beat heavy cream on low to medium speed until soft peaks form. Add in sugar and vanilla and continue beating on medium to high speed until stiff peaks form. Spread over top of pie, reserving some for a piping bag if desired. Garnish with cooled cookies and serve!

Yes, I took this picture in Boy’s car while driving to the party. Shoot me.

Congratulations Class of 2011!!


  1. Shawn Said:

    Looks delicious!!!

    Congratulations, Small Town Oven, M.D. !!!

  2. Mmm that looks decadent and delicious — CONGRATS!! =D

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