Cookie Dough Ice Cream Pie
Posted by Emma Barker on Friday, December 4, 2009
Under: Desserts
Just about anyone who's ever made a batch of cookies can tell you what the best part is: licking the extra cookie dough off the spoon at the end. I haven't partaken in this for years, however, because I gave up raw cookie dough when I was nine and found out about salmonella. My thinking was that however much I loved cookie dough, I was not willing to die for it. Amazingly, considering how often I bake cookies, it never occured to me until last week that I could just make a batch of cookie dough without any eggs in it, and eat that. To up the awesome factor just a little bit, I made the cookie dough then put it in a pie crust and covered it with vanilla ice cream. It was, in a word, awesome. This recipe is incredibly easy to make, and requires no baking! (I cheated a little and used a storebought pie crust). Eating it awakened happy childhood memories of chowing down on raw cookie dough without a care in the world. Make it yourself and see how quickly it disappears!
Ingredients:
*makes 8 servings
1 ready-made cookie crumb pie crust (I used a Keebler chocolate crust, which worked quite well)
1 pint vanilla ice cream, slightly softened by sitting at room temperature while you make the cookie dough
For cookie dough:
1/4 cup softened butter
1/4 cup granulated sugar
2 tbsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
1/2 cup all-purpose flour
1 tsp kosher salt
5 oz semisweet chocolate chips
To make the cookie dough, cream together the butter and sugars. Add the vanilla and water, and stir to incorporate. Mix in the flour and salt. If the dough is too stiff, add a little more water. If the dough is too loose, add more flour. Taste the dough and add more salt if desired. Stir in the chocolate chips.
Spoon the cookie dough into the pie crust and spread it gently with a knife to cover the bottom of the crust in a layer about 3/4 inch thick. Now spoon ice cream on top of the cookie dough to cover the whole pie in a layer about 1 inch thick, up to the lip of the pie tin. Spread the ice cream with a knife to make an even layer. Put the pie in the freezer for one to three hours to solidify before serving.
Ingredients:
*makes 8 servings
1 ready-made cookie crumb pie crust (I used a Keebler chocolate crust, which worked quite well)
1 pint vanilla ice cream, slightly softened by sitting at room temperature while you make the cookie dough
For cookie dough:
1/4 cup softened butter
1/4 cup granulated sugar
2 tbsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
1/2 cup all-purpose flour
1 tsp kosher salt
5 oz semisweet chocolate chips
To make the cookie dough, cream together the butter and sugars. Add the vanilla and water, and stir to incorporate. Mix in the flour and salt. If the dough is too stiff, add a little more water. If the dough is too loose, add more flour. Taste the dough and add more salt if desired. Stir in the chocolate chips.
Spoon the cookie dough into the pie crust and spread it gently with a knife to cover the bottom of the crust in a layer about 3/4 inch thick. Now spoon ice cream on top of the cookie dough to cover the whole pie in a layer about 1 inch thick, up to the lip of the pie tin. Spread the ice cream with a knife to make an even layer. Put the pie in the freezer for one to three hours to solidify before serving.
In : Desserts