Dec 18, 2021
Cookie Dough Pie
Ingredients
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For the peanut butter filling:
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6 ounces cream cheese, room temperature
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¾ cup creamy peanut butter
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½ cup powdered sugar
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1 teaspoon pure vanilla extract
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¾ cup heavy whipping cream
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For the ganache:
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6 ounces bittersweet chocolate, chopped
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½ cup heavy whipping cream
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2 tablespoons unsalted butter, cut into 1-inch cubes
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Flake salt, for finishing
Instructions
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Preheat oven to 350 F.
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Evenly press Double Chocolate Chip Cookie Dough into a 9-inch pie tin.
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Place the pie tin on a baking sheet and bake until the crust is golden brown, 15-20 minutes (note, you may have to use the back of a wooden spoon to press down the cookie dough halfway through baking to prevent it from puffing up too much). Remove from oven and let cool.
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Make the peanut butter filling: To a medium mixing bowl fitted with the whisk attachment, add the cream cheese, peanut butter, powdered sugar and vanilla. Turn to medium-high speed and mix until smooth and creamy. Reduce speed to low and slowly stream in the whipping cream. Once incorporated, increase to high and whip until light, about 5 minutes.
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Use a spatula to fold crumbled Chocolate Chip Cookie Dough pieces into the peanut butter filling.
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Pour filling into the cooled crust and spread evenly. Place in the refrigerator while you make the ganache.
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Make the ganache: To a medium heatproof mixing bowl, add the chocolate.
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To a 2-quart saucepan over medium heat, add the cream. Bring just to a simmer, then immediately pour over the chocolate. Let sit, undisturbed for 3 minutes.
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Whisk to combine, then add butter pieces one by one until the ganache is smooth and shiny.
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Pour ganache over peanut butter filling and spread evenly. Place pie in the refrigerator, uncovered, until set, at least 1 hour.
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Sprinkle top with flake salt, slice, and serve.
Kids Can Do
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Help press the cookie dough into the pie tin.
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Add the peanut butter filling to the cooled crust.
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Top the pie with the flake salt.