There’s not a lot for me to say right here. Really, doesn’t a pie comprised of uncooked cookie dough crammed with chocolate-chip-cookie-flavored pudding converse for itself? It appears to be like unbelievable, and it tastes even higher than you’d hope it does. It requires no particular expertise or loopy kitchen know-how, and sourcing substances ought to be straightforward, as a result of cookie butter is now a staple merchandise in nearly each grocery store in America. (If it’s not at your native retailer, it’s best to ship a strongly worded letter about how they’re failing their neighborhood.)
This recipe is, fairly merely, a pan stuffed with cookie dough crammed with chocolate chips and pudding, and I’m able to obtain all of your reward, awards, and adulation. Money prizes are welcome, and I’m additionally open to parades. Making this pie will make goals you didn’t even know you had come true, and if that isn’t parade-worthy, I don’t know what’s.
Chocolate Chip Cookie Dough Pudding Pie
For the pudding:
- 1/4 cup cornstarch
- 1/3 cup darkish brown sugar
- 3/4 tsp. kosher salt
- 2 1/2 cups milk
- 3 eggs
- 1 Tbsp. butter
- 1 heaping Tbsp. cookie butter (like Biscoff or the same model)
- 1/2 tsp. vanilla extract
- 1/2-1 cup mini chocolate chips (comply with your coronary heart on this one)
For the crust:
- 6 Tbsp. butter
- 1 1/3 cup flour
- 1/3 cup sugar
- 1/2 cup darkish brown sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. vanilla extract
- 3-4 Tbsp. milk
For the chocolate coating:
- 1 Tbsp. butter
- 2 ounces chopped chocolate
First, make the pudding
Whisk the cornstarch, darkish brown sugar, and salt collectively in a medium saucepan, then add the milk and eggs and whisk till clean. Prepare dinner the combination over excessive warmth, stirring continuously with a wood spoon or silicone spatula, scraping it alongside the underside every so often to ensure nothing is sticking.
When the pudding begins to steam, add the butter and cookie butter and proceed stirring so it melts. After about 4 minutes of cooking the pudding will quickly thicken up and begin to bubble; take away the pan from the warmth, stir within the vanilla, then give the pudding a fast style for seasoning, including extra salt or cookie butter to style. Pour the pudding right into a shallow bowl or baking pan and canopy with a chunk of plastic wrap, urgent it straight onto the floor of the pudding to stop a pores and skin from forming. Put the pudding within the fridge or freezer to chill.
Subsequent, make the chocolate-coated crust
Put the butter and flour into a big microwave-safe mixing bowl, then microwave in 30-second increments till the butter is absolutely melted. Add the sugar, darkish brown sugar, salt, and vanilla, then use a heavy wood spoon or spatula to smoosh the whole lot collectively in addition to you possibly can. Subsequent, add 3 Tbsp. of the milk and proceed kneading till it turns into a mushy, cookie-dough-ish consistency, including extra milk if vital. Press the combination onto the underside and sides right into a 9″ pie pan and put aside.
To make the coating, put the butter and chopped chocolate right into a small microwave-safe container. Microwave for 30 seconds, stir, then repeat in 10-second increments till clean. Pour the chocolate into the pie pan and use the again of a spoon to coat the within of cookie dough crust, then place within the freezer to agency up whereas the pudding continues to chill.
Lastly, assemble the pie
When the pudding is cool to the contact, stir in as many chocolate chips as you need, then pour into the pie crust and clean the highest. Cowl with plastic wrap and refrigerate for at the least two hours earlier than serving.