cookie pie

This simple homemade crustless pumpkin pie is so delicious, you&#039;ll never miss all the fat and calories!

Crustless Pumpkin Pie

tsp pumpkin pie spice

cinnamon

tsp salt

tsp baking powder

flour, (such as spelt, oat, white, sorghum,

sugar of choice

sugar

pumpkin puree

tbsp oil, (or omit and increase milk

tbsp flaxmeal OR 2 tsp cornstarch

tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.View Nutrition Facts

https://www.youtube.com/watch?v=U7GAy2ttwGM&feature=emb_title

Delicious & crustless pumpkin pie - with a rich, custard-like texture.

Full recipe: http://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/

Impossible Pumpkin Pie

This gooey deep dish cookie pie is a huge hit at parties, and people always ask for the recipe!

Deep Dish Cookie Pie

white beans

quick oats (or almond flour)

applesauce (or yogurt)

tbsp oil (or 1/4 cup nut butter)

tsp baking soda

brown sugar or unrefined sugar

chocolate chips

Blend everything except the chips very well in a food processor. Mix in chips, and pour into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. Some commenters have had success with a blender, but try that at your own risk and know the taste/texture will be better in a high-quality food processor.View Nutrition Facts

This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It&#x27;s layered with caramel sauce, chocolate, and shredded coconut. YUM!

Samoas Cookie Pie

unsalted butter (1 stick), melted

light brown sugar, packed

vanilla extract

all-purpose flour

salt,

chocolate

two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)

salted caramel sauce

semi-sweet chocolate chips, melted for drizzling

Preheat oven to 350F. Spray a 9-inch pie...

Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just...

Add the flour, salt, and stir until just combined; don’t overmix.

Turn batter out into prepared pie dish, smoothing...

Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.

Remove pie dish from oven, and evenly sprinkle...

Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.

Evenly sprinkle the coconut.

Evenly drizzle the sweetened condensed milk (just eyeball...

Evenly drizzle the sweetened condensed milk (just eyeball it).

Evenly drizzle the caramel sauce (just eyeball it).

Return pan to oven and bake for about...

Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.

Allow pie to cool in dish on a...

Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.

Using a spoon (or pastry bag or ziptop...

Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.

Allow pie to continue to cool on wire...

Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.

This deep dish chocolate chip skillet cookie is baked with a layer of Nutella right in the center! It's so rich and so ooey gooey, but also so fun to make. It's best to dig in when it's still warm for an extra melty center!

Nutella Stuffed Deep Dish Cookie

(220 grams) unsalted butter, room temp

(200 grams) light brown sugar, packed

(100 grams) granulated sugar

tsp vanilla extract

eggs egg yolk

(360 grams) all-purpose flour

cornstarch

tsp kosher salt

(275 grams) semisweet or dark chocolate chips, divided

(120 grams) Nutella *or chocolate SunButter

Preheat the oven to 350F and coat a cast iron skillet with light layer of nonstick spray.

In a bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

In a large bowl, mix together the butter and sugars using a hand or stand mixer with the paddle attachment. Mix on medium-high speed for 2-3 minutes until light and fluffy.

Scrape down the bowl and mix in the vanilla and eggs.

Slowly mix in the dry ingredients. The dough will get pretty thick.

Switch to a rubber spatula and fold in 1 1/4 cups of the chocolate chips by hand.

Press half of the cookie dough into the bottom of the cast iron skillet. If it&#8217;s sticking to your hands, spray your fingers with some nonstick spray.

Spread the Nutella over top, leaving a 1/2 inch gap around the edge.

Take large chunks of the cookie dough and gently flatten them with your hands. Lay them on top of the Nutella layer then press the seems together to create a smooth top.

Sprinkle on the remaining 1/4 cup of chocolate chips.

Bake for 25-30 minutes for a more gooey cookie and 30-38 for a more well-done cookie. I baked mine for about 28 minutes.

If you&#8217;d like to just dig in with your spoon, enjoy when it&#8217;s warm from the oven. For a cookie you can slice into like a pie, let it cool to room temperature.

This Monster Cookie Cheesecake Pie is sinfully delicious. A soft and delicious monster cookie is stuffed with a creamy peanut butter cheesecake!

Monster Cookie Cheesecake Pie

butter

brown sugar

peanut butter

eggs

quick oats

flour

M&Ms

oz cream cheese

tbsp milk

water

chocolate sauce,

1. Grease a 9 inch pie pan and preheat oven to 350 degrees.

2. To make cookie dough, cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in peanut butter, eggs and vanilla extract.

4. Add oats, flour, baking soda and making powder and mix until combined.

5. Stir in M&amp;Ms and chocolate chips. Set cookie dough aside.

6. To make cheesecake, beat cream cheese, brown sugar and peanut butter until smooth.

7. Add egg and milk and beat until combined.

8. Press about 3/4 of cookie dough evenly into the pie pan and up the sides.

9. Spread cheesecake mixture evenly over cookie dough.

10. Spread remaining cookie dough on top by dropping spoonfuls of cookie dough on top of cheesecake.

12. Bake for 20-25 minutes, then refrigerate until firm.

13. To make icing, cream butter until smooth.

14. Add peanut butter and mix until smooth.

15. Add powdered sugar and mix until smooth.

16. Add water or milk as needed to get the right consistency for the icing.

17. Pipe icing around the edges of the pie.

18. Serve with chocolate sauce, if desired.

A soft and chewy M&amp;M cookie baked in a pie dish and decorated with frosting. This festive cookie cake is perfect for any celebration!

M&M Cookie Cake

unsalted butter (softened but still cool)

½ teaspoon pure vanilla extract

all purpose flour*

baking soda

salt

M&M's

unsalted butter (softened)

cocoa powder (for chocolate frosting)

milk, half and half, or cream (plus more, if needed)

M&M's and sprinkles (for decorating)

Preheat oven

Preheat oven to 350°F. Line a 9 inch pie dish with a round of parchment paper and lightly grease the dish. Set aside.

Wet ingredients

With a hand mixer or stand mixer, beat butter and sugars on medium speed for about one minute, until smooth and creamy. Add egg and vanilla extract, and beat to combine, scraping the sides of the bowl as necessary.

Dry ingredients

In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the wet ingredients, beating until combined (about a minute). By hand, stir in chocolate chips and M&amp;M&#39;s (if desired you can reserve a few M&amp;M&#39;s to press onto the top of the cookie).

Place in dish

Evenly press the dough into the prepared pie dish. The dough will be thick and sticky. Wet your fingertips with a little water (if necessary) to help flatten the dough into the dish. Lightly press the reserved M&amp;M&#039;s on top.

Bake

Bake for 20-25 minutes, until the edges are beginning to turn light golden brown and the very center is still a bit underdone. Place on a wire rack to cool completely.

Cookie:

Frosting

With a stand mixer or hand mixer, beat butter, powdered sugar, and cocoa powder (if using) on medium speed. Add vanilla extract and 1 tablespoon milk. Beat for an additional minute, adding a bit more milk until you reach your desired consistency. If needed, you can add more powdered sugar to thicken.

Decorate

Use a decorating tip (I used a star tip) to frost the outer edge of the cookie. Decorate with M&amp;M&#039;s and sprinkles.

Frosting:

This was horrible. Way too much sugar. Way too much butter. I nearly felt sick eating this. I had such high hopes and excitement for this. I was so excited for it to turn out perfectly that I read the instructions over and over. Did everything as said. Came out nasty. I can barely eat this.

This was so delicious! Thinking of making it again for Valentine’s Day!

Who knew a cookie could be easy as pie!??! LOVED that I could decorate it for my daughter's birthday. Thanks for this awesome recipe.

Cookie pies are one of my favourite treats! Everyone always loves the person who brings the big cookie to the party ;) Great post! :)

www.CheyanneFulton.com

This Chocolate Chip Cookie Pie features an ooey-gooey filling that tastes just like an underbaked chocolate chip cookie! Plus, it sits on top of my flaky all-butter pie crust. Dreams really do come true!

Chocolate Chip Cookie Pie

unsalted butter,

4-8 tbsp ice water

eggs, room temperature

unsalted butter, room temperature

In a large bowl combine the flour and salt. Add the cubes of butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

Add 2 tablespoons of ice water at a time, mixing with a wooden spoon 2-3 times before adding 2 more tablespoons. The dough will start to feel slightly sticky and large clumps will form. That&#39;s when you know to stop adding the ice water (I add between 4-6 tbsp).

On a lightly floured surface, dump out your pie dough and press and fold the dough a few times until a ball starts to form. Flatten the dough into a disk shape and wrap it in saran wrap. Place the dough into the refrigerator to chill while you make the chocolate chip filling.

Pie Crust

Preheat the oven to 325 degrees and spray a 9-inch pie pan with non-stick spray. Set aside.

In the bowl of an electric stand mixer using the paddle attachment, beat the eggs on medium-high speed until foamy (about 1 minute). Add the flour, brown sugar, sugar, vanilla extract, and salt and beat on medium speed until combined. Scrape down the sides of the bowl with a silicone spatula.

Add the butter and beat on medium speed until creamy (about 1 minute). Scrape down the sides of the bowl when needed. Mix in the chocolate chips at low speed just until combined.

Chocolate Chip Cookie Filling

On a lightly floured surface roll out the chilled pie dough with a rolling pin, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter (if it&#39;s not a perfect circle, that&#39;s okay!). Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides.

Cut off a little bit of the excess pie dough that is hanging over the sides using a pairing knife. Then carefully fold that extra pie dough underneath itself along the edge of the pie pan. This makes the outer crust a bit thicker. Then use a fork or your fingers to crimp the edges of the pie dough.

Scrape the chocolate chip pie filling into the prepared pie dish and bake for 50-55 minutes, or until a toothpick inserted into the middle of the pie comes out clean. Allow the pie to cool for 1-2 hours before serving (1.5 hours is perfect for me!). Serve with whipped cream, vanilla ice cream, or chocolate syrup.Store leftovers in the refrigerator for up to 4 days.

Assemble

This is the best chocolate chip cookie pie. I have to try to not eat too much in one sitting.

Top 7 cookie pie recipes from across the web

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Top Tags

Crustless Pumpkin Pie

Deep Dish Cookie Pie

Samoas Cookie Pie

Nutella Stuffed Deep Dish Cookie

Monster Cookie Cheesecake Pie

M&M Cookie Cake

Chocolate Chip Cookie Pie

Top 7 cookie pie recipes from across the web

The most viewed cookie pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crustless Pumpkin Pie

Deep Dish Cookie Pie

Samoas Cookie Pie

Nutella Stuffed Deep Dish Cookie

Monster Cookie Cheesecake Pie

M&M Cookie Cake

Chocolate Chip Cookie Pie

The most viewed cookie pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine