All my scheduled posts got rescheduled so I could share an amazing dessert with you tonight.
I knew you would understand.
I saw Steph’s Chocolate Chip Cookie Pie yesterday afternoon. It’s cookie. In a pie. All I could do all day was to think about the pie.
There was only one solution: I had to make it. Right away. No waiting. Or it would haunt my dreams. Well, it was so good I probably dreamed of eating more of it, but I don’t remember my dreams so I can’t tell ;-).
Adaptation of Chocolate Chip Cookie Pie, Steph’s Bite by Bite
- 1 9-inch unbaked graham cracker crust, store-bought or homemade
- 2 large eggs
- 1/4 tsp pure vanilla extract
- 1/2 cup unbleached all purpose flour
- 1/4 cup golden cane sugar
- 1/2 cup unpacked brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 dash fine sea salt
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1 pint (3/4 cup) fresh blueberries
Directions: Preheat oven to 325°F. In a bowl, beat eggs with a hand mixer for 1 minute. Add vanilla and beat. Add flour and sugars and beat until incorporated. Add softened butter and salt and beat until well combined. Stir in chocolate and peanut butter chips with a wooden spoon, then gently stir in blueberries.
Spoon mixture in the unbaked graham cracker crust and spread gently (you don’t want to crush the blueberries!). Place the pie on a baking sheet and bake for 55-60 minutes, until golden brown.
Let cool completely or until warm and serve with ice cream (or not, but who doesn’t want ice cream).
This pie is as delicious as it sounds.
The cookie dough is amazing, I practically licked the mixing bowl.
Chewy cookie, melted chocolate and peanut butter, juicy blueberries and crunchy graham cracker. Oh… and yummy ice cream. The PERFECT combo.
I also thought making a cookie pie was a very good reason to buy some Ben & Jerry’s Cookie Dough ice cream. You know, to make a theme :-).